Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach
- Level: Easy
- Yield: 4 Hungry Man (or Hungry Woman) portions
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1025
- Total Fat
- 68
- Saturated Fat
- 32
- Carbohydrates
- 59
- Dietary Fiber
- 12
- Sugar
- 10
- Protein
- 52
- Cholesterol
- 222
- Sodium
- 2100
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
Ingredients
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
Directions
- 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!