This recipe is one of three meals that are made with some of the same ingredients. Cook one or try cooking them as a “stack” of three. Start with this recipe for Salisbury Steak with Mushroom Gravy and Parsley Potatoes and after cooking that, you will be part-way towards two other meals in the stack, Spinach and Steak Stuffed Peppers and Shepherd’s Pie. This recipe serves 5-6 if just cooking this meal. Serves 2 if cooking the “stack” of 3 meals.

Scrub potatoes and cover them with water in a medium-large pot. Set to boil and cook for 8-10 minutes until soft.

In a large bowl, combine ground sirloin with egg, almond meal/breadcrumbs, ketchup, 1 tablespoon Dijon mustard, some salt and pepper.  Stir well, then form 6 oval-shaped patties out of this mixture.

Set a large skillet (cast-iron preferred) on medium heat and add 1 tablespoon butter. Brown the outside of the patties in the skillet for about 2 minutes on each side. While steaks brown, thinly slice an onion and rinse mushrooms. Remove browned (but still raw) steaks and set on a plate.

Reduce skillet heat to medium low heat and add garlic, sliced onions and mushrooms to the pan. Saute for about 5 minutes then whisk in flour/cornstarch, broth and 1 teaspoon Dijon mustard. Add steaks back to the pan and let them finish cooking as gravy thickens, about 7 minutes.

Drain potatoes when done and toss with 1 tablespoon olive oil, a large pinch of parsley and some salt. Serve 1 steak per person with a side of potatoes. Pour some gravy over top and garnish with fresh parsley. If cooking the “stack” of 3 meals, store remaining steak, gravy and potatoes for later use.

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Looking for groceries for this recipe? Amy shops locally at Native Sun Jax!
 

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