.png)
.png)
.png)
Salisbury Steak-Style Beef Patties and Mash
with Shallot Gravy and Apple Salad
Shallot gravy is poured over top of a beef patty, served with creamy mash and a refreshing side salad alongside. The result is a hearty, tasty and balanced meal.
Ingredients: Yellow potato • Ground beef • Gala apple • Spring mix (lolla rosa multi-leaf lettuce, red flash red oak lettuce, red leaf multi-leaf lettuce, green oak lettuce, bally hoo tango lettuce) • Shallot • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Worcestershire sauce (water, sugars (sugar, fancy molasses), worcestershire sauce concentrate (vinegar, blackstrap molasses, glucose, water, caramel, garlic powder, sugar, spices, tamarind, natural flavour), vinegar, salt, spices, natural flavour, potassium sorbate) • Dijon mustard (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) (mustard) • White wine vinegar (wine vinegar, potassium metabisulfite) (sulphites) • Italian breadcrumbs (toasted bread crumbs [enriched flour, (wheat flour, malted barley, niacin, ferrous sulfate, thiamine mononitrate, riboflavin, folic acid), high fructose corn syrup, corn syrup, partially hydrogenated vegetable oil, water, yeast, salt, sugars (brown sugar, honey, molasses, sugar, dextrose), wheat gluten, whey, soy flour, rye flour, corn flour, oat bran, corn meal, cornstarch, rice flour, potato flour, butter, dough conditioners (mono and diglycerides, sodium and/or calcium stearoyl lactylate, soy lethicin, calcium carbonate, ascorbic acid), yeast nutrients (ammonium sulfate, calcium sulfate, monocalcium phosphate), distilled vinegar, skim milk, buttermilk, citric acid, grain vinegar, datem, potassium iodate, guar gum, calcium phosphate, lactic acid, calcium propionate, potassium sorbate, sesame seeds], salt, imported pecorino romano cheese (sheep’s milk, salt, rennet), spices, natural & artificial flavor, garlic, onion and parsley) (barley, milk, oats, rye, sesame, soy, wheat) • Miso stock concentrate (sugars (maltodextrin, glucose), water, soybean, rice, salt, alcohol) (soy).
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Beef
2 tbsp
Italian Breadcrumbs
(Contains Oats, Rye, Sesame, Soy, Wheat, Barley, Milk May contain Fish, Egg, Sulphites, Peanuts, Triticale, Crustaceans, Mustard, Tree nuts, Soy)
350 g
Yellow Potato
2 tbsp
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
56 g
Spring Mix
1 unit(s)
Gala Apple
1 tbsp
Dijon Mustard
(Contains Mustard May contain Fish, Milk, Sesame, Egg, Wheat, Crustaceans, Soy, Gluten, Sulphites)
1 unit(s)
Shallot
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 tbsp
Worcestershire Sauce
(May contain Sesame, Wheat, Sulphites, Mustard, Soy, Gluten, Crustaceans, Milk, Tree nuts, Egg, Fish)
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
Not included in your delivery
3 tbsp
Milk*
(Contains Milk)
½ tsp
Sugar*
¼ tsp
Pepper*
2 tbsp
Oil*
3 tbsp
Unsalted Butter*
(Contains Milk)
½ tsp
Salt*
Nutrition Values
Utensils
Instructions
- Peel, then cut potatoes into 1/2-inch pieces.
- Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl).
- Cover and bring to a boil over high heat.
- Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
- Drain and return potatoes to the same pot, off heat.
- Mash 2 tbsp (4 tbsp) butter and 3 tbsp (6 tbsp) milk into potatoes until creamy. Season with salt and pepper, to taste.
- Meanwhile, add beef, breadcrumbs, half the Dijon, half the Worcestershire sauce and 1/4 tsp (1/2 tsp) salt to a medium bowl. Season with pepper, then combine.
- Form beef mixture into 2 equal-sized 1-inch-thick patties (4 patties for 4 ppl).
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then patties.
- Cook until golden-brown, 3-4 min per side. (NOTE: It's okay if patties don't cook all the way through in this step.)
- Transfer to a plate.
- Meanwhile, add vinegar, remaining Dijon, 1/2 tsp (1 tsp) sugar and 1 1/2 tbsp (3 tbsp) oil to a large bowl.
- Season with salt and pepper, to taste, then whisk to combine.
- Core, then cut apple into 1/4-inch slices. Add to vinaigrette, then toss to coat.
- Peel, then cut shallot into 1/4-inch pieces.
- Return the same pan (from step 2) to medium.
- Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.
- Add shallots. Cook, stirring occasionally, until softened, 2-3 min.
- Sprinkle Gravy Spice Blend over shallots, then stir until coated, 30 sec.
- Gradually whisk in 1 cup (2 cups) water, miso broth concentrate and remaining Worcestershire sauce until combined. Bring to a gentle simmer.
- Once gravy is simmering, return patties to the pan, then reduce heat to medium.
- Cover and cook, stirring gravy occasionally and flipping patties halfway through, until cooked through, 3-4 min.** (TIP: Add water, 1 tbsp at a time, if gravy reduces too much.)
- Season with salt and pepper, to taste.
- Add spring mix to the bowl with apples and vinaigrette, then toss to combine.
- Divide mash and patties between plates, then spoon shallot gravy over top.
- Serve apple salad alongside.
If you've opted to get beef, prep and cook it in the same way the recipe instructs you to prep and cook the pork.**