Salisbury Steak

with snap peas and mashed potatoes

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk

A note about serious food allergies

Salisbury steak hails from the late 19th century, invented by a Civil War doctor named, naturally, Salisbury. He conceived of a meal he thought would offer all the nutrients the human body would need: meat, meat, and more meat. (He thought vegetables were poison!) Like medicine, he thought his Salisbury steak should be eaten three times a day. We don't recommend eating this dinner three times a day, but we think you'll be tempted to: a delicious sauce drapes these perfectly seasoned patties. The roasted snap peas on the side wouldn't have been Dr. Salisbury's prescription, but they're a darn tasty addition.

In Your Box (serves 2)

  • 1 Tbsp. Meatloaf Seasoning
  • Info
    2 tsp. Beef Demi-Glace
  • 10 oz. Ground Beef
  • Info
    ⅗ oz. Butter
  • 6 oz. Snap Peas
  • Info
    4 fl. oz. Whole Milk
  • 1 tsp. Cornstarch
  • 3 oz. Pearl Onions
  • 2 Russet Potatoes
  • 3 Thyme Sprigs

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
    718
  • Carbohydrates
    51g
  • Fat
    39g
  • Protein
    36g
  • Sodium
    1437mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Colander
  • 1 Medium Non-Stick Pan
  • 1 Baking Sheet

Before You Cook

  • Step 1 - Make the Mashed Potatoes
    1

    Make the Mashed Potatoes

    Peel potatoes and cut into large chunks. Bring a medium pot with potato covered by water to a boil. Cook until fork-tender, 14-18 minutes. Drain potatoes in a colander and return to pot. Add butter and half the milk. Mash, adding additional milk 1 Tbsp. at a time, until desired consistency is reached. Season with ¼ tsp. salt and a pinch of pepper. Cover and set aside. While potatoes boil, prepare ingredients.

  • Step 2 - Prepare the Ingredients
    2

    Prepare the Ingredients

    Cut snap peas into ½" pieces. Stem and mince thyme.

  • Step 3 - Form the Patties
    3

    Form the Patties

    Combine ground beef and seasoning blend in a mixing bowl. Form beef mixture into two patties, 5" long by 2" across. Set aside. Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil. Add patties to hot pan and sear undisturbed until browned, 2-3 minutes. Remove from burner.

  • Step 4 - Roast the Patties and Peas
    4

    Roast the Patties and Peas

    Transfer patties to one half of prepared baking sheet, seared side up. Place peas on empty half of baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer on their side. Roast in hot oven until patties reach a minimum internal temperature of 160 degrees and peas are tender, 10-12 minutes. Reserve pan; no need to wipe clean. While patties roast, make sauce.

  • Step 5 - Make Sauce and Finish Dish
    5

    Make Sauce and Finish Dish

    Combine cornstarch with 2 tsp. water, stirring until cornstarch is dissolved. Return pan used to sear patties to medium-high heat and add 1 tsp. olive oil. Add pearl onions and thyme to hot pan and stir occasionally until lightly charred, 3-5 minutes. Add ¼ cup water, demi-glace, and cornstarch-water mixture. Stir occasionally until thickened, 1-2 minutes. Season with a pinch of salt and pepper and remove from burner. Plate dish as pictured on front of card, drizzling sauce over potatoes and patties. Bon appétit!

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