Hearty mushroom gravy smothers tender beef meatballs and comforting chive smashed potatoes in this modern take on Salisbury Steak. In a word...YUM!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Beef Broth Concentrate
Dijon Mustard(ContainsMustard, Sulphites)
Italian Breadcrumbs(ContainsMilk, Sulphites, Gluten, Egg, Sesame, Soy)
Salt and Pepper*
Before starting, preheat the oven to 450°F.Wash and dry all produce. Cut potatoes into ½-inch pieces. Thinly slice mushrooms. Peel, then cut the onion into 1/4-inch pieces.
In a large pot, combine potatoes, 2 tsp salt and enough water to cover (approx. 1 inch). (Use the same for 4ppl.) Cover and bring to a boil over high heat. Once boiling, reduce the heat to medium. Simmer, uncovered, until the potatoes are fork-tender, 10-12 min.
While potatoes cook, line a baking sheet with parchment paper. Crumble beef into a large bowl. Add breadcrumbs and Dijon mustard. Season with pepper. Roll beef mixture into 8 equal-sized meatballs (NOTE: 16 for 4ppl). Transfer meatballs to prepared baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**
While meatballs bake, heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then mushrooms and onions. Cook, stirring occasionally, until softened, 5-6 min. Season with salt and pepper.
Add flour and cook, stirring often, until coated, 1-2 min. Add 3/4 cup water (dbl for 4ppl) and broth concentrate(s) to the pan with veggies. Bring to a boil and cook, stirring often, until sauce thickens, 3-4 min. Stir in peas and cook until heated through, 1-2 min. Season with salt and pepper.
When the potatoes are tender, drain and return to the same pot. Add 1 tbsp butter (dbl for 4ppl), and sour cream. Using a potato masher, mash together until creamy. Season with salt and pepper. Divide mash between plates. Top with meatballs, then spoon mushroom gravy over meatballs.