Instructions
Step 1: Peel and cube potatoes, then boil in salted water for 15 to 20 minutes until tender. Drain well and set aside.
Step 2: While potatoes cook, heat olive oil in a large skillet over medium-high heat. Season beef steaks with salt and pepper, then sear them for 4 to 5 minutes per side until golden brown. Transfer to a plate.
Step 3: In the same skillet, add sliced onions and cook for 8 to 10 minutes, stirring occasionally, until golden and caramelized. Add minced garlic and cook for another minute.
Step 4: Pour beef broth and Worcestershire sauce into the skillet, scraping up any browned bits from the bottom. Return the steaks to the pan, nestling them into the onion gravy. Simmer for 10 minutes, then top with fresh parsley.
Step 5: Mash the cooked potatoes with butter and milk until creamy. Season with salt and pepper to taste.
Step 6: Toss carrot batons with olive oil, fresh thyme, and garlic powder. Roast in a 425°F oven for 20 to 25 minutes until tender and lightly caramelized.
Step 7: Serve each Salisbury steak with a generous portion of mashed potatoes topped with extra gravy and onions, alongside the roasted carrots.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The steaks, potatoes, and carrots can all be stored together or separately.
To reheat, place the steaks and gravy in a skillet over medium heat, stirring gently, until warmed through, about 8 to 10 minutes. Reheat potatoes in the microwave or on the stovetop with a splash of milk to restore creaminess.
This dish also freezes beautifully. Cool everything completely, then transfer to freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
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