Sneaky Carrot Salisbury Steaks
with Roasted Veggies & Onion Gravy
Cooking time
30 minutes
Servings
4
Calories
660 /serving
An American comfort food original, Salisbury steak sees ground beef patties drizzled with a savoury gravy. What’s less easy to see are those grated carrots incorporated into the mix for a vegetable fix. There’s more on the side, with a fun combo of roasted potatoes and string peas.
We will send you:
- 510g Canadian-raised lean ground beef
- 900g Potatoes
- 200g Nantes carrots
- 300g String peas (sugar snap peas or snow peas)
- 1 Onion (or shallot)
- 60ml Vegetable demi-glace
- 40g Panko
- 20g Lemony Thicket blend (paprika, salt, black pepper, garlic, sugar, onion, lemon peel, dill, coriander, rosemary, marjoram, parsley, lemon flavour, chili, bay leaf, lemon oil, enriched wheat flour)
Contains: Eggs • Milk • Wheat
You will need:
Grater
Large pan
Oil
Parchment paper
Salt & pepper (S&P)
Sheet pan
2 tbsp Butter
1 Egg
Total Fat
29 g
Saturated Fat
12 g
Sodium
620 mg
Total Carb
65 g
Sugars
10 g
Protein
35 g
Fibre
8 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the potatoes.
- Remove the stem ends of the string peas. In a medium bowl, toss with a drizzle of oil and S&P.
Roast the vegetables
- On a lined sheet pan, toss the potatoes with a drizzle of oil and S&P.
- Roast, stirring halfway, 15 to 17 min., until partially cooked.
- Add the string peas and roast, 6 to 8 min., until the potatoes are golden brown and the string peas are tender.
Prepare the patties
- Meanwhile, grate the carrots.
- In a large bowl, combine the beef, carrots, panko, 1 egg, ¼ of the spices and S&P.
- Form into 8 small patties.
Cook the patties
- In a large pan, heat a drizzle of oil on medium-high.
- Add the patties* and cook, 3 to 5 min. per side, until cooked through.
- Transfer to a plate, leaving any browned bits in the pan. Reserve the pan.
Make the gravy
- Meanwhile, halve, peel and medium-dice the onion.
- In the reserved pan, heat 2 tbsp butter on medium-high.
- Add the onion and sauté, 2 to 3 min., until slightly softened.
- Add the remaining spices and sauté, 1 to 2 min., until a paste forms.
- Add the demi-glace and ½ cup water. Simmer, stirring occasionally, 3 min., until slightly thickened.
Plate your dish
- Divide the patties and vegetables between your plates.
- Spoon the gravy over the patties. Bon appétit!
*Health Canada recommends cooking ground beef to a minimum internal temperature of 71°C.
