Happy Wednesday! I was in the mood for some mashed potatoes so when I came across this recipe from Pioneer Woman I had to try it! As the Salisbury steak it was good but the mashed potatoes were amazing! They were so creamy and buttery and hit the spot just right! This is for sure my new go to recipe for mashed potatoes.
Recipe: Salisbury Steak ( recipe adapted pioneer woman )
Prep Time: | | |
Ingredients
- MEAT MIXTURE
- 1-1/2 pound Lean Ground Beef
- 1/2 cup Seasoned Breadcrumbs
- 2 teaspoons Dry Mustard
- 1 cube Beef Bouillon, Crumbed (or Powdered Beef Base)
- 4 dashes Worcestershire Sauce
- 1 Tablespoon Ketchup
- Salt And Pepper
- Gravy
- 1 whole Onion, Halved And Thinly Sliced (or Diced If You Prefer)
- 2 cups Beef Broth
- 4 dashes Worcestershire (additional)
- 1 Tablespoon Ketchup (additional)
- 1 teaspoon Kitchen Bouquet (optional) I did not add this
- 1 teaspoon Corn Starch Mixed With A Little Beef Broth To Make A Thin Paste
- Salt And Pepper, to taste
- More Broth If Needed For Thinning
- Mashed Potatoes, For Serving ( The must try recipe below)
- Buttered Peas, For Serving
- 1 Tablespoon Olive Oil, For Frying
- 1 Tablespoon Butter, For Frying
Preparation Instructions
Combine all the ingredients for the meat mixture and knead until all combined. Form into 4 to 6 oval patties, then make lines across the patties to give them a "steak" appearance.
Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas!
**NOTE: If you omit the Kitchen Bouquet, no problem. If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit.
Now for the super amazing mashed potato recipe.....Fry in a skillet with oil and butter over medium-high heat on both sides until no longer pink in the middle. Remove from the pan and pour off excess grease.
Reduce the heat to medium and add in the sliced onions. Stir and cook for several minutes, or until golden brown and somewhat soft. Add the beef stock, Worcestershire, and ketchup. Stir and cook to reduce.
OPTIONAL: Add 1 to 2 teaspoons of the cornstarch/broth mixture to give the gravy a little gloss and to thicken it up a bit without lightening it (as flour would.)
**Add a sprinkle of salt and pepper and more broth if needed for thinning.
Return the steaks to the gravy. Spoon gravy over the top and let them simmer and heat back up for a couple of minutes.
Serve with mashed potatoes and peas!
**NOTE: If you omit the Kitchen Bouquet, no problem. If you omit the cornstarch/broth mixture, just cook the liquid a little longer in order to reduce and thicken it a bit.
Recipe: Creamy Mashed Potatoes ( Recipe and photo by pioneer woman )
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Ingredients
- 5 pounds Russet Or Yukon Gold Potatoes
- 3/4 cups Butter
- 1 package (8 Oz.) Cream Cheese, Softened
- 1/2 cup (to 3/4 Cups) Half-and-Half
- 1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
- 1/2 teaspoon (to 1 Teaspoon) Black Pepper
Preparation Instructions
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
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