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Salisbury Steak with Mushroom Gravy

Salisbury Steak with Mushroom Gravy

plus Garlicky Mashed Potatoes & Carrots

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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!

Tags:New
Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Potatoes

2 clove

Garlic

6 ounce

Carrots

4 ounce

Button Mushrooms

2 unit

Scallions

10 ounce

Ground Beef

1 teaspoon

Dried Rosemary

1 unit

Beef Stock Concentrate

1 unit

Chicken Stock Concentrate

1 tablespoon

Flour

(ContainsWheat)

1.5 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

1 tablespoon

Cooking Oil

3 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories770 kcal
Fat50 g
Saturated Fat23 g
Carbohydrate50 g
Sugar9 g
Dietary Fiber6 g
Protein33 g
Cholesterol155 mg
Sodium920 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Large Pot
Strainer
Large Pan
Large Bowl
Whisk
Potato Masher
Instructions
Instructionsarrow up iconarrow up icon
1

• 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.

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.

7

• 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°.