Salisbury Steak with Mashed Potatoes and Parsnips and Cress

Ingredients

  • 4 cups watercress, loosely packed
  • 1 ½ cups beef stock
  • 2 tablespoons all-purpose flour
  • 1 ½ teaspoons ground or rubbed sage (half a palmful)
  • 2 cloves garlic, chopped
  • 1 bay leaf
  • 2 medium onions, chopped
  • + 13 more ingredients
    • 2 tablespoons butter
    • 1 tablespoon extra virgin olive oil (EVOO)
    • 3 tablespoons grated onion and juice, grated directly over meat
    • ½ cup Saltine cracker crumbs
    • 1 egg
    • 5 tablespoons Worcestershire sauce, divided
    • 1 ½ pounds ground sirloin
    • Ground nutmeg
    • Salt and freshly ground black pepper
    • ¼ cup flat leaf parsley, finely chopped
    • ½ cup milk or cream
    • 2 parsnips, peeled and cut into chunks
    • 3 large starchy potatoes, peeled and cut into chunks

Preparation Pre-heat the oven to 425°F. Put the potatoes and parsnips in a large pot, cover with water and bring to a boil over medium heat. Salt the water and cook until tender, 12-15 minutes. Drain the potatoes and parsnips and return them to the hot pot. Add the milk or cream and mash. Stir i...

View full recipe at SpringPad

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