Salisbury Steak with Mushroom Gravy

• 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 and return to pot. Keep covered off heat until ready to mash.

• 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. Turn off heat; 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 reserved potato cooking liquid (2 cups for 4), chicken stock concentrate, and beef stock concentrate. Bring to a simmer; cook, whisking, until thickened, 3-5 minutes. Reduce heat to low. Season with salt and pepper to taste.

• Return pot with potatoes and garlic to medium heat. Add sour cream and mash, adding splashes of remaining reserved potato cooking liquid as needed, until smooth and creamy. Cook, stirring occasionally, until 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.