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Salisbury Steak with Mushroom Gravy & Parsley Mashed Potatoes.

  • 16 fl oz
    chicken or vegetable broth
  • 4 cloves
    garlic
  • 1 small bunch
    Italian (flat-leaf) parsley
  • 1 ½ lb
    lean ground beef
  • 1 lb
    white mushrooms
  • 1 medium
    yellow onion
  • 4 medium
    yellow potatoes
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    panko bread crumbs
  •  
    salt
  •  
    thyme
  •  
    Worcestershire sauce
  • 1
    Wash, peel, and large dice potatoes. Transfer to a medium saucepan, cover with water, and bring to a boil. Reduce heat to medium and cook until potatoes can be easily pierced with a fork, 10-12 minutes. Drain and return to saucepan.
    4 medium yellow potatoes
  • 2
    Heat a sauté pan over medium heat.
  • 3
    In a medium bowl, combine beef, bread crumbs, Worcestershire, salt, and pepper. Mix well and form into 4 patties.
    1 ½ lb lean ground beef
    ¼ cup panko bread crumbs
    2 tsp Worcestershire sauce
    ½ tsp salt
    ½ tsp black pepper
  • 4
    Melt butter in pan. Add beef patties and cook until browned and almost cooked through, 3-4 minutes per side. Transfer to a plate.
    1 tbsp butter, unsalted
  • 5
    Peel and thinly slice onion into half rings.
    1 medium yellow onion
  • 6
    Once patties have been transferred, add more butter and onion to pan. Stirring frequently, cook until onion begins to soften, 2-3 minutes.
    1 tbsp butter, unsalted
  • 7
    Wash and slice mushrooms. Peel and mince garlic.
    1 lb white mushrooms
    4 cloves garlic
  • 8
    Add mushrooms, garlic, and thyme to pan. Stirring occasionally, cook until mushrooms are tender, 3-4 minutes.
    1 tsp thyme
  • 9
    In a small bowl, whisk together flour and broth until smooth. Add to pan and stir to combine.
    1 tbsp all-purpose flour
    8 fl oz (1 cup) chicken or vegetable broth
  • 10
    Return beef patties and any juices to pan. Cover and simmer until gravy thickens and steaks are cooked through, 4-5 minutes.
  • 11
    Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves.
    1 small bunch Italian (flat-leaf) parsley
  • 12
    Add butter, broth, ½ of the parsley (save the rest for garnishing), salt, and pepper to potatoes. Mash until smooth.
    1 tbsp butter, unsalted
    8 fl oz (1 cup) chicken or vegetable broth
    ½ tsp salt
    ¼ tsp black pepper
  • 13
    To serve, place mashed potatoes on a plate and top with steaks and gravy. Garnish with remaining parsley and enjoy!