1. Prepare the potatoes
Place the potatoes and garlic cloves in a large pot. Cover with cold water and add a generous pinch of salt.
Bring to a boil and cook for 15–20 minutes, until the potatoes are fork-tender.
2. Make the beef patties
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
Mix gently until just combined.
Shape the mixture into 6 oval patties.
3. Brown the patties
Heat the olive oil or butter in a large skillet over medium-high heat.
Add the beef patties and cook for about 3–4 minutes per side, until nicely browned. They don’t need to be fully cooked yet.
Transfer them to a plate.
4. Cook the mushrooms and onions
Using the same skillet, add the butter.
Add the sliced onions and mushrooms. Cook for 6–8 minutes, stirring occasionally, until the onions are softened and the mushrooms are browned.
5. Make the gravy
Sprinkle the flour over the mushrooms and onions. Stir continuously for about 1 minute.
Slowly pour in the beef broth while whisking or stirring to prevent lumps.
Add the Worcestershire sauce, Dijon mustard, garlic powder, and black pepper.
Bring the gravy to a gentle simmer and cook for 2–3 minutes, until it begins to thicken.
6. Return the patties
Place the browned beef patties back into the skillet.
Spoon some of the gravy over the tops. Cover and simmer over medium-low heat for 10–15 minutes, or until the patties are cooked through and the gravy is thick and rich.
7. Finish the mashed potatoes
Drain the cooked potatoes and garlic.
Return them to the warm pot and add the butter. Mash until smooth.
Gradually add the warm milk and sour cream, if using, until the potatoes reach your desired consistency.
Season with salt and black pepper.
8. Serve
Spoon a generous portion of garlic mashed potatoes onto each plate.
Place a Salisbury steak patty on top or alongside the potatoes and ladle plenty of mushroom-onion gravy over everything.
Finish with freshly chopped parsley.
Serving Tip
Serve immediately with green beans, roasted carrots, or steamed vegetables. And don’t forget some warm bread—the mushroom gravy is too good to leave behind.
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