Salisbury Steak, Mushroom Gravy & Crushed Potatoes - Maple Leaf Healthcare & Hospitality

Yield

Portion Size

267 gm (9.4 oz)

Ingredients

	Metric	Imperial
Salisbury Steak -Beef Steakettes (raw)	25 each	25 each
Olive Oil, Extra Virgin	30 mL	1 Fl oz
Margarine	30 mL	1 Fl oz
Mushrooms, Sliced	650 g	1.4 Lbs
Red Peppers, Sliced	150 g	5.3 oz
Beef Gravy, GF Lo Na- made with water	1.25 l	5.3 cups
Onion Powder	10 mL	2 tsp
Garlic Powder	20 mL	0.7 Fl oz
White Pepper	2.5 mL	0.5 tsp
Oregano, Dried	1 mL	0.2 tsp
Potatoes, Baby, Skin on	1.75 Kg	3.9 Lbs
Garlic, Fresh, Minced	10 g	0.3 oz
Margarine	20 mL	0.7 Fl oz

Take salisbury steaks and score outside on a charbroiler or marked grill to a temperature of 160 F / 70C. Cut in half and pan in large hotel pans.
Wash mushrooms and red peppers. Slice mushrooms and red peppers, slice mushrooms twice as thick as the red peppers so that both can cook evenly together.
In a large pot or skillet, heat olive oil and margarine over medium heat. Add mushrooms and red pepper slices and saute for 4-5 minutes. Add beef gravy, onion powder and garlic powder, and cook until mushrooms and peppers are tender. Add white pepper and oregano to finish.
On the side, wash outside skins of potatoes and place into a pot of water with whole peeled garlic. Boil until fully cooked and drain. Using a potato masher or large spoon, crush potatoes very coarsley to just break cooked potatoes apart. While hot, stir in the margarine to melt and combine.