Salisbury Steak with Mushroom Gravy & Parsley Mashed Potatoes

2 serving Chicken Base - Tone's 1 teas (by TIMETOLOSSNOW)
4 clove Garlic
16 oz Beef, 90% Lean Ground Beef from Sirloin
0.25 cup Italian Parsley (by DOTTIDEAS)
5 serving Mushrooms, Fresh, White Button, Sliced (3 oz / 85g)
1 serving 1 med yellow onion (by TODD7623)
4 serving Golden Yellow Potatoe (by SHEBALEDET)
15 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
2 tsp Lea & Perrins, Worcestershire Sauce
.5 tsp Salt
.5 tsp Pepper, black
3 tbsp Olive Oil
1 tsp Thyme, fresh
0.15 cup Flour - Gold medal all purpose flour
1 tbsp Butter, unsalted

1. Wash, peel & dice potatoes. Cover with water in medium saucepan and bring to a boil. Boil until easily pierced with a fork, 10-12 minutes. Drain and return to pan.
2. In a medium bowl, combine beef, bread crumbs, worcesterhire, salt & pepper. Mix well and form into 4 patties.
3. Cook beef patties in olive oil until cooked through, 3-4 minutes per side. Transfer to a plate.
4. Saute onion in pan drippings until translucent.
5. Add mushrooms, garlic & thyme to onions.
6. In a small bowl, combine 1 tbsp. flour w/8 oz chicken stock. Add to pan and stir to combine.
7. Return patties to gravy. Cover and simmer until gravy thickens and steaks are cooked through, 4-5 minutes.
8.Add butter, broth, half of the parsley, salt and pepper to potatoes. Mash until smooth.
9. Divide potatoes among 4 plates. Top with steak and gravy. Garnish with remaining parsley and serve.


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user MARANDAFAY.