You might know Salisbury steaks from their TV dinner appearances, but they were invented by a Civil War-era physician (Dr. Salisbury) as a health food. While that’s generally no longer the case, there’s a very good reason why this hearty dish is still around: It’s the ultimate comfort food. These juicy beef patties are extra-flavorful thanks to scallions and rosemary, and are smothered in a savory, velvety mushroom gravy. Sides of golden-brown carrots and a heap of creamy mashed potatoes sop up all that soul-warming gravy. Eat up, the doctor has spoken!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Beef Stock Concentrate
Chicken Stock Concentrate
• Wash and dry produce. Dice potatoes into ½-inch pieces. Peel garlic. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Thinly slice scallions, separating whites from greens; mince whites.
• Place potatoes and garlic in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1½ cups potato cooking liquid (3 cups for 4 servings), then drain. You’ll finish the potatoes in Step 5.
• Heat a drizzle of oil in a large pan over medium-high heat. Add carrots and a pinch of salt. Cook, stirring occasionally, until browned and softened, 5-7 minutes. Transfer to a plate. Wipe out pan.
• While carrots cook, in a large bowl, combine, beef*, scallion whites, 2⁄3 of the rosemary, ¼ tsp salt (½ tsp for 4 servings), and pepper. Form into two patties (four patties for 4), each slightly wider than a burger bun. • Once carrots have been transferred to a plate, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • Remove pan from heat; transfer patties to a plate. Allow pan to cool for 1-2 minutes.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned and softened, 2-4 minutes. • Add a drizzle of oil, flour, and remaining rosemary; cook, stirring, until lightly browned, 2-3 minutes. • Whisk in 1 cup potato cooking liquid (2 cups for 4), chicken stock concentrate, and beef stock concentrate. Bring to a simmer and cook, whisking, until thickened, 3-5 minutes. Reduce heat to low; season with salt and pepper to taste.
• Once potatoes are done, return to pot over medium heat. Add sour cream and mash, adding splashes of reserved potato cooking liquid as needed, until smooth and creamy. Cook, stirring occasionally, until mashed potatoes are warmed through, 1-2 minutes. • Turn off heat; stir in 2 TBSP butter (4 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper.
• Transfer patties back to pan with gravy; turn until evenly coated. • Divide mashed potatoes and carrots between shallow bowls or plates. Top mashed potatoes with patties and any remaining gravy. Garnish with scallion greens and serve.
Ground Beef is fully cooked when internal temperature reaches 160°.