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Salsbury steak with gravy, Vichy peas & cauliflower potato stilton mash
TV dinners just got better thanks to this homemade version.
YIELDS
4
Ingredients
Salsbury steak
- 1 lb ground beef
- 1 lb ground veal
- 1 cup bread crumbs
- 1 cup milk
- 1/2 cup onion (minced)
- 1 teaspoon garlic (minced)
- 1/4 cup ketchup
- 1 tablespoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons soy sauce
Gravy
- 2 packs Beef xo or beef broth
- 1 pack Chicken xo or chicken stock
- 2 tablespoons oil
- 4 teaspoons flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon Worcestershire
- 3 tablespoons cream
Vichy peas
- 2 cups peas
- 1 cup onion (diced)
- 6 strips bacon (cut into lardons)
- 2/3 cup cream
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic (chopped)
Stilton mash
- 3 cups / 6 small Yukon Potatoes (peeled and quartered)
- 4 cup cauliflower flourettes
- 5 tablespoons butter
- 1 teaspoon salt
- 200 gm / 1/2 cup Stilton
Directions
Salsbury steak
- Preheat oven to 375 degrees F. Gently mix the meat and the dry spices in a large mixing bowl. In a separate bowl, add the bread crumbs, soy and milk. Stir together unreal incorporated. Add the wet mix to the meat mix and gently combine. Using your hands, form four equal patties in the shape of a steak. Use a grill pan on high heat with a light spritz of cooking spray. Grill the patties on both sides quarter turning ( after about one minute) on each side. Move the grill pan into the oven and cook until an internal temperature reads 155 F. Allow the patties to rest on the grill pan for about five to 10 minutes. Reserve warm for plating.
Gravy
- In a small mixing bowl, combine the powdered stock and the dry spices with the water and whisk. Melt the butter in a sauce pot on medium heat, and add the flour to make a roux. Cook the flour out (for about one minute) in stages. Add the liquid to the roux, whisking consistently. Once all the stock is in turn, heat to low, finish the sauce with the cream and whisk to combine. Reserve sauce warm for plating.
Vichy peas
- Add the bacon and sweet in a medium-sized sauce pot on medium heat until the bacon is golden and slightly crisp. Add the onion and cook out (about one to two minutes, add the garlic and stir to combine. Add in the peas, salt and pepper and cook (for about one to two minutes). Turn the heat to medium-low and add the cream. Reduce cream by half and remove from heat. Using a hand blender, blitz the mix ( just a few times), keeping half of the peas intact. Reserve warm for plating.
Stilton mash
- Add the potatoes and just enough water to cover in a large sauce pot. Place on medium-high heat and simmer potatoes until soft and tender. In a second sauce pot, add the butter, stilton and salt, sit on medium to low heat and stir occasionally until the cheese and butter become creamy. Reserve warm for potatoes. Once the potatoes are cooked, statin and let steam for a minute. Place strained potatoes back into the pot they were cooked in. Using a whisk, press the potatoes up and down until the potatoes aloes become creamy; add in the butter mixture, slowly start to combine the potatoes with the butter, and vigorously whisk the potato for (about 10-15 seconds) when the potatoes are creamy and smooth reserve warm for plating.
Serve
- Plate the TV dinner with each component having its soft on the plate. Drizzle the gravy over the Salisbury steak and a little on the mash. Add a dollop of butter oil, the mash, and enjoy.
