Salisbury Steak with Garlic Mashed Potatoes and Corn
1 tbsp Dijon mustard
For the Garlic Mashed Potatoes:
4 large potatoes, peeled and cubed
4 cloves garlic, minced
1/2 cup milk or cream
3 tbsp butter
Salt and pepper to taste
For the Corn:
4 ears of corn, husked (or 2 cups frozen corn)
2 tbsp butter
Salt and pepper to taste
Instructions:
Prepare the Salisbury Steak:
In a bowl, combine ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix well and form into patties.
Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until browned.
In a separate bowl, whisk together beef broth, ketchup, and Dijon mustard. Pour over the patties and simmer for 10-15 minutes.
(Optional) Stir in cornstarch to thicken the gravy.
Make the Garlic Mashed Potatoes:
Boil the cubed potatoes in salted water until tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add minced garlic, butter, and milk.
Mash until smooth and creamy. Season with salt and pepper.
Prepare the Corn:
Boil or steam the corn until tender.
If using fresh corn, brush with butter and season with salt and pepper.
If using frozen corn, sauté in a pan with butter until heated through.
