Salisbury Steak, Mushroom Gravy, Smashed Potatoes, Spinach

Recipe Ingredients

		Potatoes
2 lbs	908g / 32oz	Russet potatoes - (abt 3 large) - peeled, chunked
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	118ml	Half-and-half or cream
4 oz	113g	Garlic and herb cheese
		= (Boursin recommended)
3 tablespoons	45ml	Chopped chives
		= (or 2 scallions, thinly sliced)
		Meat and Gravy
1 1/4 lbs	567g / 20oz	Ground beef sirloin
1 tablespoon	15ml	Worcestershire sauce
1 tablespoon	15ml	Onion - finely chopped (small)
1 tablespoon	15ml	Steak seasoning blend
		= (Montreal Seasoning by McCormick
		Recommended or use coarse salt and pepper
		To taste)
3 tablespoons	45ml	Extra-virgin olive oil
12		Crimini or baby portobellos - sliced
12		Shiitake mushrooms - chopped
2 tablespoons	30ml	Butter
2 tablespoons	30ml	All-purpose flour
2 cups	474ml	Beef stock
		Spinach
2		Boxes frozen chopped spinach - (10 oz ea) - defrosted
2 tablespoons	30ml	Butter - cut into pieces
1/2 cup	118ml	Heavy cream

Recipe Instructions

Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.

While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium-high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.

While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.

To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

This recipe yields 4 Hungry Man (or Hungry Woman) portions.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1D39) - from the TV FOOD NETWORK

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