Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach

Total Time:
40 min
15 min
25 min

4 Hungry Man (or Hungry Woman) portions

  • Potatoes:
  • 2 pounds russet potatoes, peeled and chunked, 3 large potatoes
  • Salt and pepper
  • 1/2 cup half-and-half or cream, eyeball it
  • 4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
  • 3 tablespoons chopped chives or, 2 scallions, thinly sliced
  • Meat and Gravy:
  • 1 1/4 pounds ground beef sirloin
  • 1 tablespoon Worcestershire sauce, eyeball it
  • 1 small onion, finely chopped
  • 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
  • Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
  • 12 crimini or baby portobellos, sliced
  • 12 shiitake mushrooms, chopped
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups beef stock
  • Spinach:
  • 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
  • 2 tablespoons butter, cut into pieces
  • 1/2 cup heavy cream
  • Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.

  • While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.

  • Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.

  • While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.

  • To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

  • While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

  • To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

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