Salisbury-Style Beef Steaks with Mash & Garlicky Carrots

Instructions

Step 1: In a bowl combine ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper, then mix until just combined. /n
Step 2: Shape the mixture into oval beef steaks or thick patties. /n
Step 3: Heat olive oil in a large skillet over medium heat and cook the beef steaks for about 4 to 5 minutes per side until browned, then remove and set aside. /n
Step 4: In the same skillet add the diced onions and cook for 3 to 4 minutes until softened and lightly caramelized. /n
Step 5: Pour in the beef broth and scrape the bottom of the pan to release flavorful browned bits. /n
Step 6: Mix cornstarch and water in a small bowl, then stir it into the skillet to thicken the gravy. /n
Step 7: Return the beef steaks to the skillet and simmer in the gravy for 8 to 10 minutes until fully cooked. /n
Step 8: Meanwhile boil the potatoes in salted water for about 15 minutes until fork tender, then drain and mash with milk, butter, and salt until creamy. /n
Step 9: In another pan melt butter, sauté garlic for about 30 seconds, then add the carrots and cook until tender while stirring occasionally. /n
Step 10: Plate the mashed potatoes, top with Salisbury beef steaks and onion gravy, and serve with garlicky carrots sprinkled with fresh parsley.

Storage and Reheating Tips

Store leftovers in airtight containers in the refrigerator for up to 3 days. Reheat the beef steaks and gravy in a skillet over medium-low heat or in the microwave until warmed through. Mashed potatoes can be reheated with a splash of milk to restore creaminess. Carrots can be reheated quickly in a skillet with a small amount of butter to refresh their flavor.