Directions: |
Directions:Prep:
Cut mushrooms into ¼" slices. Trim woody ends off asparagus. Halve and peel onion. Slice halves into thin slices. Peel potatoes and cut into 1" dice. Place potatoes in a medium pot with covered by cold water and 1 tsp. salt.
Whipped Potatoes:
1. Bring pot with potatoes to a boil, then reduce heat to simmer. Cook until potatoes are fork-tender, (15-18 min.)
2. Drain in colander and return to pot.
3. Add half the butter (reserve remaining for asparagus) and half the heavy cream (reserve remaining for gravy).
4. Mash with a fork or potato masher until smooth.
5. Season with ½ tsp. salt and a pinch of pepper and set aside. While potatoes simmer, cook asparagus.
Asparagus:
1. Heat a medium non-stick pan over medium-high heat. Add remaining butter and asparagus to hot pan. Cook until asparagus are bright green and tender, (4-5 min.)
2. Season with a pinch of salt and pepper.
3. Transfer to a plate and wipe pan clean. Reserve pan.
Salisbury Steak:
1. Combine ground beef, liquid egg, half the thyme (reserve remaining for gravy), ½ tsp. salt, and ½ tsp. pepper in a medium mixing bowl and mix until just incorporated.
2. Form mixture into two 1" thick oval steaks.
3. Heat 2 tsp. olive oil in pan used for asparagus over medium heat. Add steaks to hot pan and cook until browned and steaks reach a minimum internal temperature of 160 degrees, (6-8 min. per side). 4. 4. Remove to a plate. Discard excess fat, leaving 2 tsp. behind. Reserve pan.
Mushroom Gravy:
1. Return pan used to cook steaks to medium-high heat.
2. Add onions to hot pan and cook until slightly caramelized, (4-5 min.)
3. Add mushrooms and cook until browned, (5-8 min.)
4. Add sherry and remaining thyme.
5. Cook 1 minute and remove pan from burner. Stir in remaining heavy cream and season with a pinch of salt and pepper.
Place whipped potatoes on plate. Serve Salisbury steak and asparagus next to potatoes. Spoon mushroom gravy over steak and serve.
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