Salisbury Steak with Mushroom Gravy, Roasted New Potatoes & Broccoli

Directions

1. Preheat the oven to 425°F and have your tools ready.
2. Wash and dry all fresh produce, then cut and prepare as directed in the steps that follow.
3. Slice the potatoes and spread them on a baking sheet; drizzle with oil and season with the spices, then toss to coat and spread in a single layer.
4. Roast the potatoes in the oven for about 15 minutes to start softening.
5. In a medium bowl, mix the beef, egg, bread crumbs, Dijon, Worcestershire, and spices; combine well and shape the mixture into two even patties.
6. Heat a skillet over medium-high heat with a little oil, then sear the patties for 5 minutes on one side; flip and cook 3–4 minutes more until through, then transfer to a plate and loosely cover with foil.
7. While the beef cooks, break the broccoli into florets and trim the stems.
8. Remove the baking sheet and add the broccoli to the potatoes with a bit more oil, salt, and pepper; roast until the vegetables are fork-tender, about 10 minutes.
9. Return the skillet with the juices to medium heat, add a bit more oil, and cook garlic, onion, and mushrooms until soft, 5 minutes.
10. Stir in flour and cook briefly until fragrant, then whisk in broth and Worcestershire; bring to a boil to form a gravy.
11. Return the patties to the skillet and simmer until the gravy thickens and the patties are warmed through, about 3 minutes, then remove from heat.
12. To serve, divide the potatoes, broccoli, and beef patties onto plates, spoon the mushroom gravy over the patties, and enjoy.