Salisbury Steak

with whipped potatoes, asparagus, and sherry-mushroom gravy

Prep & Cook Time: 45-55 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
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.

In Your Box (serves 2)

  • Info
    2 fl. oz. Liquid Egg
  • 6 oz. Cremini Mushrooms
  • 6 oz. Asparagus
  • 1 Yellow Onion
  • 2 Russet Potatoes
  • Info
    0.9 oz. Butter
  • Info
    4 fl. oz. Heavy Whipping Cream
  • 10 oz. Ground Beef
  • ½ tsp. Dried Thyme
  • 2 fl. oz. Sherry

Due to our just-in-time sourcing model, we may have to send you a 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.

  • Nutrition (per serving)

  • Calories
    875
  • Carbohydrates
    53g
  • Fat
    52g
  • Protein
    40g
  • Sodium
    438mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Colander
  • 1 Medium Pot
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    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.

  • 5

    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.

  • 6

    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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