My husband is a meat and potatoes kind of guy. He sweetly puts up with my phases of eating vegetarian, or dieting but ask him what he wants for dinner and it will be some version of meat and potatoes. Cooking for him is a joy. It is my expression of love to create a meal that not only is healthy but also satisfying and comforting. He faithfully gives me feedback and appreciation for my time in the kitchen.
The first time I made Salisbury steaks with garlic mashed potatoes, we had been married for just a month. I have made it many times in the 2 years since then and I still get great comments and a thank you each time. One of my favorite aspects of this recipe is that it makes two servings. I have doubled and tripled the recipe with no problems.
Source: Adapted from Cooking for 2 magazine (Spring 2008)
Prep: 10 minutes Cooking: 20 minutes Serves: 2
1/3 cup finely chopped onion2 tablespoons minute rice
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg white
1/2 pound ground beef
3 teaspoons olive oil
2 cups beef broth
2 teaspoons worcestershire sauce
1 tablespoon cornstarch
1 tablespoon cold water
Combine onion, rice, salt and pepper, and egg white in a small bowl. Crumble beef over mixture and incorporate ingredients into meat. Shape into 2 oval patties. Brown patties in skillet with oil 3-4 minutes on each side. Drain. Stir in broth and worcestershire sauce. Bring to a boil. Reduce heat and cover. Simmer for 10-15 minutes until cooked through. Remove patties from broth mixture and keep warm. To make gravy, combine cornstarch and cold water and add to broth in pan. Cook until thickened, about 2 minutes. Serve patties with gravy.
Garlic Mashed Potatoes
Source: Cooking for 2 magazine (Spring 2008)
Prep: 5 minutes Cooking: 15 minutes Serves: 2
2 medium potatoes, peeled and cut into cubes
3-4 garlic cloves, peeled and halved
3/4 teaspoon salt
2 tablespoons butter
3 tablespoons cream
Boil potatoes and garlic in a saucepan, 10 minutes or until tender. Drain. Mash potatoes and garlic. Add butter, cream and salt. Beat until smooth.
I typically grate the onion to give it a more even and fine texture.
For specific diets, you can very easily substitute ground turkey for the beef and milk for the cream.