with whipped potatoes, asparagus, and sherry-mushroom gravy
Prep & Cook Time:45-55 min.
Cook Within:5 days
Spice Level:Not Spicy
A note about serious food allergies
Forget everything you think you know about Salisbury steak, the kind you once had from your high school cafeteria. Our undeniably sophisticated update features lean beef and fragrant thyme coupled with whipped potatoes, buttery asparagus, and an irresistibly decadent cream sauce of caramelized onions, cremini mushrooms, and sherry. And, much like this dish, you're all grown up, so pop open a bottle of the good stuff and indulge.
Very yummy and filling! The asparagus was amazing. Everything was perfect!
Soul food that was delicious
Really delicious comfort food.
Never made a Salisbury steak before but it was tasty!
BEST MASHED POTATOES EVER! I now make a triple batch of theses for family holiday dinners. Better than a TV dinner and so savory.
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substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
Prepare the Ingredients
Cut mushrooms into ¼" slices. Trim woody ends off asparagus. Halve and peel onion. Slice halves into thin slices. Peel potatoes and cut into 1" dice. Place potatoes in a medium pot with covered by cold water and 1 tsp. salt.
Prepare the Whipped Potatoes
Bring pot with potatoes to a boil, then reduce heat to simmer. Cook until potatoes are fork-tender, 15-18 minutes. Drain in colander and return to pot. Add half the butter (reserve remaining for asparagus) and half the heavy cream (reserve remaining for gravy). Mash with a fork or potato masher until smooth. Season with ½ tsp. salt and a pinch of pepper and set aside. While potatoes simmer, cook asparagus.
Cook the Asparagus
Heat a medium non-stick pan over medium-high heat. Add remaining butter and asparagus to hot pan. Cook until asparagus are bright green and tender, 4-5 minutes. Season with a pinch of salt and pepper. Transfer to a plate and wipe pan clean. Reserve pan.
Prepare the Salisbury Steak
Combine ground beef, liquid egg, half the thyme (reserve remaining for gravy), ½ tsp. salt, and ½ tsp. pepper in a medium mixing bowl and mix until just incorporated. Form mixture into two 1" thick oval steaks. Heat 2 tsp. olive oil in pan used for asparagus over medium heat. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 160 degrees, 6-8 minutes per side. Remove to a plate. Discard excess fat, leaving 2 tsp. behind. Reserve pan.
Prepare the Mushroom Gravy
Return pan used to cook steaks to medium-high heat. Add onions to hot pan and cook until slightly caramelized, 4-5 minutes. Add mushrooms and cook until browned, 5-8 minutes. Add sherry and remaining thyme. Cook 1 minute and remove pan from burner. Stir in remaining heavy cream and season with a pinch of salt and pepper.
Plate the Dish
Place whipped potatoes on plate. Serve Salisbury steak and asparagus next to potatoes. Spoon mushroom gravy over steak and serve.
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