Salisbury Steak With Mashed Potatoes And Parsnips And Cress
Serves: 3
Gideon Batz
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
45
Sourness
35
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Milk1
Salt680 g
Ground Sirloin3 tbsps
Worcestershire Sauce1
Egg1 cup
Saltine (crumbs)1 tbsp
Extra-Virgin Olive Oil2 tbsps
Butter2 medium
Onion (chopped)1
Bay Leaf2 cloves
Garlic (chopped)2 tbsps
All-Purpose Flour1.5 cups
Beef Stock4 cups
Watercress (loosely packed)Directions:
1
Watch how to make this recipe
2
Preheat the oven to 425 degrees F
3
Put the potatoes and parsnips in large pot, cover with water and bring to a boil over medium heat
4
Salt the water and cook until tender, 12 to 15 minutes
5
Drain potatoes and parsnips and return them to the hot pot
6
Add the milk or cream and mash
7
Stir in the parsley, and season with salt, pepper and nutmeg, to taste
8
Meanwhile, put the meat in a bowl and add 3 tablespoons of Worcestershire, the egg, cracker crumbs, grated onion, salt and pepper, to taste
9
Cover a baking sheet with parchment paper
10
Mix meat to combine and form into 4 oval shaped loaves, no more than 1 1/2 inches thick and arrange them on a baking sheet
11
Drizzle with about 1 tablespoon extra-virgin olive oil and bake for 20 minutes
12
While meat is in oven, in a medium skillet over medium heat add the butter and melt, then add the onions and bay leaf and season with salt and pepper, to taste
13
Cook for 15 minutes, then add the garlic and sage and cook for another 3 minutes
14
Sprinkle in the flour and stir 1 minute, then whisk in the stock, 2 tablespoons Worcestershire and season liberally with black pepper, to taste
15
Cook for 1 minute to thicken the sauce
16
Serve the steaks, on individual plates, whole or sliced with gravy on top, a mound of mashed potatoes and parsnips and 1 cup of watercress leaves alongside