Salisbury Steak, Mushroom Gravy, Mashed Potatoes and Buttered Peas

Ingredients

• 4 tbsp unsalted butter (Can be substituted with olive oil for a vegan version)
• 8 oz cremini mushrooms (Cleaned and sliced about 1/4-inch thick)
• 0.5 medium yellow onion (Finely chopped)
• 2 cloves garlic cloves (Minced)
• 3 tbsp all-purpose flour (Use a gluten-free all-purpose blend for a GF version)
• 2.5 cup vegetable broth (Low sodium recommended)
• 1 tbsp soy sauce (Adds umami depth; use tamari for gluten-free)
• 0.5 tsp dried thyme
• 0.75 tsp salt (Adjust to taste)
• 0.5 tsp black pepper (Freshly ground is best)
• 2 tbsp fresh parsley (Chopped, for garnish)

Instructions

1. 1

   Brown the Mushrooms

   • In a large skillet or saucepan, melt 2 tablespoons of butter over medium-high heat.
   • Add the sliced mushrooms in a single layer. Avoid overcrowding the pan; cook in batches if necessary.
   • Cook for 5-7 minutes, stirring occasionally, until the mushrooms have released their liquid and are deeply browned and caramelized. This step is key for a deep, savory flavor.
   • Remove the browned mushrooms from the skillet and set them aside on a plate.
2. 2

   Sauté the Aromatics

   • Reduce the heat to medium and melt the remaining 2 tablespoons of butter in the same skillet.
   • Add the finely chopped onion and cook for 3-4 minutes, stirring frequently, until softened and translucent.
   • Add the minced garlic and cook for another 60 seconds until fragrant, being careful not to burn it.
3. 3

   Create the Roux

   • Sprinkle the all-purpose flour over the cooked onions and garlic.
   • Whisk constantly for 1-2 minutes until the flour is fully incorporated and has a nutty aroma. This cooks out the raw flour taste and forms the thickening base (roux) for the gravy.

Ingredients

• 2 lb Russet Potatoes (Peeled and cut into 1-inch cubes)
• 1 tbsp Salt (For boiling water)
• 0.5 cup Unsalted Butter (Cut into pieces, at room temperature)
• 0.5 cup Whole Milk (Warmed)
• 0.5 tsp Black Pepper (Freshly ground)
• 1 tbsp Fresh Chives (Finely chopped, for garnish (optional))

Instructions

1. 1

   Cook the Potatoes

   • Place the peeled and cubed potatoes in a large pot or Dutch oven.
   • Add enough cold water to cover the potatoes by at least 1 inch. Add 1 tablespoon of salt to the water.
   • Bring the pot to a rolling boil over high heat, then reduce the heat to medium and let it simmer steadily.
   • Cook for 15-20 minutes, or until the potatoes are very tender and a fork pierces them with no resistance.
2. 2

   Drain and Dry the Potatoes

   • Drain the potatoes thoroughly in a colander, shaking to remove excess water.
   • Return the empty pot to the stove over low heat. Add the drained potatoes back to the pot.
   • Let the potatoes sit in the warm pot for 1-2 minutes, shaking occasionally, to evaporate any remaining moisture. This is a crucial step for fluffy, not watery, mashed potatoes.
3. 3

   Mash the Potatoes

   • Remove the pot from the heat.
   • Mash the potatoes until they are completely broken down. For the smoothest, fluffiest texture, pass the potatoes through a ricer or food mill. A hand masher also works well for a more rustic texture.
4. 4

   Incorporate Butter and Milk

   • Add the room temperature butter pieces to the hot mashed potatoes and use a spatula to gently fold them in until the butter is fully melted and incorporated.
   • Slowly pour in the warm milk while continuing to fold gently. Stop when the potatoes reach your desired creamy consistency. Avoid overmixing.
5. 5

   Season and Serve

   • Season with 1 teaspoon of salt and 1/2 teaspoon of freshly ground black pepper.
   • Stir gently, taste, and adjust the seasoning as needed.
   • Transfer to a warm serving bowl, garnish with fresh chives if desired, and serve immediately.

Ingredients

• 16 oz frozen sweet peas (Do not thaw before cooking)
• 3 tbsp unsalted butter
• 1 small shallot (Finely minced)
• 2 tbsp water
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground)

Instructions

1. 1

   Melt the butter in a medium saucepan or skillet over medium heat. Add the finely minced shallot and sauté for 2-3 minutes until softened and translucent, being careful not to let it brown.

2. 2

   Add the frozen peas directly to the pan (no need to thaw). Pour in the water, then sprinkle with salt and freshly ground black pepper. Stir well to combine and coat the peas evenly.

3. 3

   Increase the heat to medium-high to bring the liquid to a gentle simmer. Once simmering, reduce the heat to medium-low, cover the pan, and cook for 5-7 minutes, stirring occasionally. The peas are done when they are bright green, tender, and heated through.

4. 4

   Remove the pan from the heat. Taste and adjust the seasoning with more salt or pepper if desired. Serve immediately while warm.