Salisbury steak with mashed potatoes

Ingredients:

• 0.7 kg Yukon Gold or red potatoes, cut into 2.5 cm pieces.
• 0.6 kg of meatloaf ground meat mixture
• 0.5 tbsp. panko breadcrumbs
• 1 large egg
• Half an onion, grated
• 1.5 tsp chopped fresh thyme
• 2 tsp Worcestershire sauce
• 4 tablespoons unsalted butter
• 1.5 cups small carrots, cut in half lengthwise
• 3 stalks celery, chopped
• 1 and 1/4 cups lightly salted chicken broth
• 3 tbsp. low-fat cream

Preparation:

1. Place the potatoes in a medium saucepan and cover with cold water. Season with salt. Bring to a boil and simmer until tender, about 25 minutes.
2. Meanwhile, in a bowl, combine the ground beef, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt, and a pinch of freshly ground black pepper; mix with your hands. Form into 4 oval patties, 1 cm thick.
3. In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat. Add the patties; cook until browned, 3 minutes per side. Arrange the carrots and celery around the patties; cook until the vegetables begin to soften, 3 minutes. Reduce the heat to medium. Pour in the broth, cover, and simmer until the patties are cooked through, 5 minutes. Add the patties and increase the heat to high. Cook until the broth has reduced slightly, 2 minutes, then add 1 tablespoon butter and stir until completely melted.
4. Drain the potatoes; mash them with the cream, the remaining 2 tablespoons of butter, and salt and black pepper to taste. Serve with cutlets and vegetables.
   
   

   Note

   
   The meatloaf mixture is a mixture of equal parts ground beef, pork, and veal; you can also use a mixture of 340 grams of ground beef (neck) and 220 grams of ground pork.