So Many Dishes

If I had to name one dish as my go-to comfort food, it would be mashed potatoes. Honestly, when I make them, it’s amazing that there are any potatoes to put on the table. I’d be perfectly happy to eat them straight from the pot.

Mashed potatoes bring back so many memories. They were a standard side with Sunday dinner. Of course, they were also a part of every holiday menu. If my parents were hosting Thanksgiving or Christmas dinner, my dad would be in charge of mashing the potatoes. In fact, he continued to be the potato masher once Ken and I took over holiday hosting duties. I still think of him every time I pick up the masher.

I’m fine eating mashed potatoes without gravy, I usually serve them with an entree that includes gravy. Sunday evening, I made them along with another comfort food favorite, Salisbury steak. This is a dish I hadn’t made for years. Then, a year or two ago, Ken talked about how much he enjoyed Salisbury steak, and I went on a search for a recipe. I found one online, on a site called Recipe Tin Eats (recipetineats.com). I have, of course, played with the recipe, and we both like the results. One Sunday, in addition to the mashed potatoes, I made pan roasted broccoli with brown butter-lemon sauce from America’s Test Kitchen’s Side Dish Bible.

Salisbury Steak with Mushroom Gravy

SALISBURY STEAKS

• 1 lb. lean ground beef
• 1/2 cup panko breadcrumbs
• 1/4 tsp. garlic powder
• 1 egg, beaten
• 2 tsp. ketchup
• 1 tsp. yellow mustard
• 1/2 tsp. Worcestershire sauce
• 1 tablespoon olive oil

GRAVY

• 6 oz. mushrooms, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups low sodium beef stock/broth
• 2 tsp. Worcestershire sauce
• Salt and pepper to taste
• 1 cup water, if needed

Mix ground beef, panko, garlic powder, egg, ketchup, mustard and Worcestershire sauce, mixing until the mixture becomes a bit “pasty,” so that the patties hold together. Divide into 4 portions and pat firmly into patties 3/4” to 1” thick.

Heat oil in a skillet over medium high heat. Add the steaks and cook the first side for one minute or until browned, then gently flip and brown the other side (they will be raw inside). Remove to a plate.

Reduce heat to medium, and melt butter in the skillet. Add the mushrooms and cook for 3 to 4 minutes, until golden.

Add the flour, and cook for 30 seconds, stirring constantly. Gradually add beef broth, stirring continuously. Once it is lump free, add Worcestershire sauce, salt, and pepper.

Add steaks along with any juices on the plate. Cook for 5 to 7 minutes, stirring occasionally around the steaks. If the gravy gets too thick, add some of the water. (I’ve never needed it).

Serves 4. The leftovers were just as delicious last evening 😄

Happy eating!