I first made this Salisbury Steak and mashed potatoes as a guest post for www.onceamomalwaysacook.blogspot.com months ago, and then I forgot about it and never shared the recipe over here 🙂 The mashed potatoes are inspired by Audra’s Chessy Garlic and Herb Mashed Potatoes. The recipes will be right up, but first let me state the obvious. If you are going to make something, anything, make sure you have all the ingredients you need OR you know how to improvise! You’ll see why…
just under 2 pounds ground round
2 cloves garlic, minced
2 1/4 tablespoons finely chopped onion
1/3 cup Italian breadcrumbs
salt and freshly ground pepper, to taste
Mix all ingredients together in a large bowl. You are going to have to use your (clean!) hands for this, there’s just no way around it. Form into 6 patties about an inch thick. In a large pan over medium heat brown patties, turning until both sides are browned but not cooked through. Pour the gravy ( recipe below) over the top, reduce heat and simmer, turning occasionally until desired doneness.
My remake of Cheesy Garlic and Herb Mashed Potatoes from Once A Mom Always A Cook ( original recipe here )
6 small to medium russet potatoes, peeled and sliced about 1/2 inch thick
3 cloves garlic
1 cup shredded mild cheddar
2/3 cup light cream
3 tablespoons softened butter
1 tablespoon chopped chives
2 tablespoons chopped parsley
salt, to taste ( I used it in the boiling water)
Add sliced potatoes to a pot of cold water as your slicing them to prevent browning, add whole garlic cloves to the water ( don’t worry they will mash right in with the potatoes!). Bring to a boil over high heat, reduce heat and simmer until potatoes are tender ( about 15-20 minutes) Drain in a colander, then add softened butter, light cream, cheddar cheese, chives and parsley. Mash well with a potato masher, using a spoon to scrape up any large pieces of potatoes stuck on the bottom of the pan. Let sit for a minute or two to absorb cream.
Beef Gravy ( Or how the whole thing was almost ruined!)
Yep, almost messed this up entirely! If your making Salisbury steak of course you are going to need gravy, and I just never though about it while I was grocery shopping last week. I had 2 cups of beef broth in my refrigerator, and thought I had more in my cabinet, but I didn’t. I did have a can of gravy, though it wouldn’t be enough either. So I had to improvise!
Beef Mushroom Gravy
2 cups beef broth ( I used Swanson’s)
1 10 and 1/4 ounce can Campbells beef gravy
1/3 cup chopped onion
1 cup chopped baby bella mushrooms
1/2 tablespoon cornstarch
Combine all except the cornstarch in a medium saucepan. Bring to a boil, reduce heat and simmer until mushrooms and onions are soft. Mix cornstarch with a small amount of gravy in a small cup and pour into saucepan. Bring back to a boil and stir constantly for one minute.
The gravy was just ok. I know, my fault! But overall it was very good 🙂 Someday I’ll tell you about the REALLY fast and cheap way I’ve been known to make Salisbury Steak.