ADVERTISEMENT
For the Buttered Corn:
– 4 ears of corn, husked (or 2 cups frozen corn)
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Craft the Salisbury Steak:
– In a mixing bowl, combine ground beef, breadcrumbs, milk, finely chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix thoroughly until well combined, then shape the mixture into patties.
– Heat olive oil in a large skillet over medium heat. Sear the patties for 4-5 minutes on each side, until they develop a rich brown crust.
– In a small bowl, whisk together beef broth, ketchup, and Dijon mustard. Pour this savory mixture over the patties, then reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld together.
– (Optional) To create a thicker gravy, dissolve cornstarch in a little cold water and stir into the simmering sauce until it thickens to your desired consistency.
2. Whip Up the Garlic Mashed Potatoes:
– Place the peeled and cubed potatoes in a large pot, cover with water, and add a generous pinch of salt. Bring to a boil and cook for 15-20 minutes, until the potatoes are fork-tender.
– Drain the potatoes and return them to the pot. Add minced garlic, butter, and milk or cream.
– Mash until the potatoes reach a smooth, creamy texture. Adjust seasoning with salt and pepper to taste.
3. Prepare the Buttered Corn:
– For fresh corn, boil or steam the ears until tender. Once cooked, brush generously with melted butter and season with salt and pepper.
– If using frozen corn, simply sauté in a skillet with butter until heated through, then season to taste.
Serving Suggestions:
– Serve the Salisbury steak with a generous helping of creamy garlic mashed potatoes and a side of buttered corn. This meal is a comforting classic that’s perfect for any occasion.
– For an extra burst of freshness, garnish the mashed potatoes with finely chopped parsley or chives.
Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 50 mins | Calories: ~500 per serving | Servings: 4
ADVERTISEMENT
