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Salisbury Steaks
with Roasted Asparagus & Potato Wedges
35 MIN
4 Servings
From the Test Kitchen
In this recipe, we’re cooking Salisbury steaks—a classic American dish of seasoned beef patties smothered with gravy and mushrooms. For deeper flavor, we’re adding lamb to the usual beef and seasoning it all with a bold combination of spices. To make the gravy, we’re using beef demi-glace along with just enough flour to thicken the mixture to the perfect, creamy consistency. Sides of hearty potato wedges and garlicky asparagus—roasted for just a few minutes to retain its springtime crispness—complete the meal.
Get Cooking-
NutritionPER SERVING
-
Calories545 Cals (est.)
fresh
ingredients
Title
-
1⅛ lbs Ground Lamb & Beef Blend
- 6 oz Cremini Mushrooms
- 3 cloves Garlic
- 2 Russet Potatoes
- 1 bunch Asparagus
- 1 Yellow Onion
- 3 Tbsps Beef Demi-Glace
- 2 Tbsps All-Purpose Flour
- 2 Tbsps Tomato Paste
- ¼ cup Plain Breadcrumbs
-
1½ Tbsps Salisbury Steak Spice Blend (Montreal Steak Seasoning, Mustard Powder & Ground Nutmeg)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes lengthwise into 1-inch-thick wedges. Peel and small dice the onion. Peel and finely chop the garlic. Cut the mushrooms into bite-sized pieces. Snap off and discard the tough, woody stem ends of the asparagus.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the spice blend; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish, leaving the oven on. Wipe off the sheet pan.
3
Cook the aromatics:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, remaining spice blend and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
4
Form & cook the patties:
While the potatoes continue to roast, add the ground lamb and beef and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four 1-inch-thick patties. In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate; set aside in a warm place, leaving any browned bits (or fond) in the pan.
5
Make the gravy & finish the patties:
Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomato paste; cook, stirring constantly, 1 to 2 minutes, or until dark red. Add the demi-glace, flour and 1 ¼ cups of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Add the cooked patties; cook, spooning the gravy over the patties, 2 to 3 minutes, or until well coated and heated through. Transfer to a serving dish.
6
Roast the asparagus & serve your dish:
Place the asparagus and remaining garlic on the sheet pan used to roast the potatoes. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 4 to 6 minutes, or until the asparagus is bright green and slightly tender. Transfer to the serving dish of roasted potatoes. Serve with the finished patties and gravy. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Slice the potatoes lengthwise into 1-inch-thick wedges. Peel and small dice the onion. Peel and finely chop the garlic. Cut the mushrooms into bite-sized pieces. Snap off and discard the tough, woody stem ends of the asparagus.
2
Roast the potatoes:
Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt, pepper and ⅓ of the spice blend; toss to thoroughly coat. Arrange in a single, even layer, skin sides down, and roast 26 to 28 minutes, or until browned and tender when pierced with a fork. Remove from the oven and transfer to a serving dish, leaving the oven on. Wipe off the sheet pan.
3
Cook the aromatics:
While the potatoes roast, in a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the onion, remaining spice blend and ¾ of the garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened and fragrant. Transfer to a large bowl. Wipe out the pan.
4
Form & cook the patties:
While the potatoes continue to roast, add the ground lamb and beef and breadcrumbs to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into four 1-inch-thick patties. In the pan used to cook the aromatics, heat 1 tablespoon of olive oil on medium-high until hot. Add the patties; cook 3 to 4 minutes per side, or until browned and cooked through. Transfer to a plate; set aside in a warm place, leaving any browned bits (or fond) in the pan.
5
Make the gravy & finish the patties:
Add the mushrooms to the pan of reserved fond. (If the pan seems dry, add 2 teaspoons of olive oil.) Cook on medium-high, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the tomato paste; cook, stirring constantly, 1 to 2 minutes, or until dark red. Add the demi-glace, flour and 1 ¼ cups of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until thickened. Add the cooked patties; cook, spooning the gravy over the patties, 2 to 3 minutes, or until well coated and heated through. Transfer to a serving dish.
6
Roast the asparagus & serve your dish:
Place the asparagus and remaining garlic on the sheet pan used to roast the potatoes. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 4 to 6 minutes, or until the asparagus is bright green and slightly tender. Transfer to the serving dish of roasted potatoes. Serve with the finished patties and gravy. Enjoy!
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