Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach
INGREDIENTS
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2 pounds russet potatoes, peeled and chunked, 3 large potatoes
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Salt and pepper
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1/2 cup half-and-half or cream, eyeball it
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4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
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3 tablespoons chopped chives or, 2 scallions, thinly sliced
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1 1/4 pounds ground beef sirloin
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1 tablespoon Worcestershire sauce, eyeball it
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1 small onion, finely chopped
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1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
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Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
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12 crimini or baby portobellos, sliced
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12 shiitake mushrooms, chopped
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2 tablespoons butter
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2 tablespoons all-purpose flour
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2 cups beef stock
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2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
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2 tablespoons butter, cut into pieces
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1/2 cup heavy cream
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