It’s the time of year for a warm, comforting meal, and one classic favorite came to mind, Salisbury Steak. This dish features seasoned ground beef shaped like a steak and smothered in a rich mushroom sauce. It was named after Dr. James Henry Salisbury, a Civil War physician who served it to soldiers as a hearty, nourishing meal. Salisbury steak remains a family favorite today.

To round out the dinner, I made a simple potato and green bean side dish. I was happy to find small, pre-washed potatoes ready to use, and for a time-saving shortcut, I added frozen cut green beans. They stayed crisp and paired perfectly with the tender potatoes. It’s a quick, satisfying complement to the beef.

HELPFUL HINTS:

Fresh green beans can be used instead of frozen

If small potatoes aren’t available, cut large red or yellow potatoes into 2-inch pieces.

Look for unsalted beef broth such as Swanson or College Inn.

COUNTDOWN:

Assemble ingredients.

Start potatoes in microwave.

While potatoes microwave, start mixing beef mixture.

When potatoes and beans are microwaved, complete beef recipe.

SHOPPING LIST:

To buy: 3/4 pound 95 percent lean ground beef, 3/4 pound small/baby potatoes washed unpeeled, 2 bag frozen cut green beans, 1 small bottle ketchup, 1 small bottle Worcestershire sauce, 4 ounces sliced mushrooms, 1 container unsalted beef broth, 1 bunch fresh chives (optional garnish), 1 can olive oil spray.

Staples: olive oil, egg, flour, salt and black peppercorns

Salisbury Steak with Potatoes and Green Beans

Recipe by Linda Gassenheimer

3/4 pound small/baby potatoes, about 2 cups

2 tablespoons water

4 cups frozen cut green beans

3/4 pound 95 percent lean ground beef

1 egg

1 tablespoon ketchup

Olive oil spray

1 tablespoon plus 2 teaspoons olive oil, divided use

1 tablespoon flour

1 cup unsalted beef stock

2 teaspoons Worcestershire sauce

4 ounces sliced mushrooms (about 1 2/3 cups)

Salt and freshly ground black pepper

2 tablespoons chopped chives (optional garnish)

Place potatoes in a microwave safe bowl with the 2 tablespoons water. Cover the bowl with a plate or plastic wrap and microwave on high for 3 minutes. Add green beans to the bowl, cover again and microwave on high for 2 minutes. Potatoes should be soft. Add another minute, if needed. Remove and set aside covered.

While potatoes are in the microwave, mix beef, egg and ketchup together and be sure to combine all ingredients. Shape beef into two patties about 3/4-inch thick. Heat a medium size skillet over medium-high heat and spray with olive oil spray. Add the meat patties and cook 3 minutes. Using 2 large spatulas carefully turn the patties over and cook another 3 minutes. A meat thermometer should read 150 degrees for medium. Remove them to a plate. Add 1 tablespoon oil and flour to the skillet and mix well. Add beef stock, Worcestershire and mushrooms. Stir all together and simmer until thick about 3 to 4 minutes. Add salt and pepper to taste. Serve the patties on two dinner plates and spoon sauce on top. Sprinkle chives, if using, over the meat. Toss the potatoes and beans with the remaining 2 teaspoons olive oil and divide in half. Serve on the plates with the meat.

Yield 2 servings.

Per serving: 618 calories (37 percent from fat), 25.2 g fat (6.4 g saturated, 11.1 g monounsaturated), 201 mg cholesterol, 49.7 g protein, 50.5 g carbohydrates, 9.1 g fiber, 280 mg sodium.

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