Name: Salisbury Steak
Prep time: 10 min
Cook time: 25 min
Ingredients: FOR THE SALISBURY STEAK:; 1 pound 90 percent lean ground beef; 1 onion, chopped into small pieces; 10 mushrooms, sliced; 1 carrot, chopped into small pieces; 1 cup beef stock; 1/2 cup wine; 1/2 cup milk; Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of water until smooth); 1 tablespoon olive oil; Salt and black pepper, to taste; FOR THE MASHED VEGGIE SIDE DISH:; 2 very large potatoes, cut into 1 inch chunks; 1/2 head of cauliflower, cut the same size as the potatoes; 2 garlic cloves, halved; 3 tablespoon butter; 1/2 cup milk (you may not need it all); 1 cup frozen baby peas, defrosted; Salt and black pepper, to taste

Salisbury Steak

By: Anne Colagioia

Salisbury Steak

By: Anne Colagioia

Salisbury steak with gravy is a classic dish that often reminds of some not-so-fond food memories. This Salisbury Steak recipe from Anne Colagioia is so delicious it will forever make you forget those classic Salisbury steak recipes of yore. With a homemade gravy and mashed potato-based side dish, this recipe for Salisbury steak is one of the absolute best ground beef recipes for dinner.

Notes

When forming the Salisbury steak patties it’s best to depress the centers of each patty so that instead of puffing up in the center, they’ll be flatter when they cook. If you’re following a gluten free diet be sure to use gluten free beef stock.

For more gluten free recipes from Anne, be sure to check out her Featured Foodies profile page.

To see exactly how Anne makes this ground beef recipe, watch this cooking video:

Preparation Time10 min

Cooking Time25 min

Ingredients

FOR THE SALISBURY STEAK:
1 pound 90 percent lean ground beef
1 onion, chopped into small pieces
10 mushrooms, sliced
1 carrot, chopped into small pieces
1 cup beef stock
1/2 cup wine
1/2 cup milk
Cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon of water until smooth)
1 tablespoon olive oil
Salt and black pepper, to taste
FOR THE MASHED VEGGIE SIDE DISH:
2 very large potatoes, cut into 1 inch chunks
1/2 head of cauliflower, cut the same size as the potatoes
2 garlic cloves, halved
3 tablespoons butter
1/2 cup milk (you may not need it all)
1 cup frozen baby peas, defrosted
Salt and black pepper, to taste

Instructions

Divide the beef into four equal parts then form each section into an oval shape and season liberally with salt and pepper to taste.
Place the beef patties into a dry large nonstick skillet over a high heat and sear them for 3 minutes on the first side and two minutes on the second then remove them from the pan and set them aside.
Lower the heat to medium and add the onions, mushrooms, and carrots to the pan with a tablespoon of olive oil and sauté for 3 tp 5 minutes scraping up the brown bits as you go.
Add the wine and cook for 2 minutes then add the stock, milk, and cornstarch slurry to the pan and stir to combine.
Add the beef patties back into the pan and simmer for 15 minutes uncovered to reduce the sauce and then it’s ready to serve.
For the mashed veggies, add the potatoes, cauliflower, and garlic to a pot of salted water and set it on high to bring it to a boil. Once it reaches a boil reduce the heat and simmer for about twenty minutes or until the veggies are fork tender.
Drain the veggies and add the milk, butter and salt and pepper to taste. Mash everything together until you have a consistency you’re happy with then stir in the peas and it’s ready to serve.