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.
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You Will Need
Medium Non-Stick Pan
Before You Cook
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.
Prepare the Ingredients
Cut snap peas into ½" pieces.
Stem and mince thyme.
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.
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.
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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