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1
Place potatoes in a pot and covered with water.
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2
Cover pot with lid and bring water to a boil.
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3
Salt boiling water and potatoes.
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4
Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.
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5
While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper.
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6
Form 2 large, oval patties, 1-inch thick.
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7
Preheat large nonstick skillet over medium high heat.
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8
Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan.
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9
Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear.
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10
Remove meat and cover with loose tin foil to keep warm.
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11
Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms.
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12
Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.
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13
While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel.
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14
To a small skillet, add butter and cream and heat to a bubble over moderate heat.
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15
add spinach and salt and pepper.
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16
Cook until spinach thickens with cream, 3 to 5 minutes.
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17
To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more.
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18
Whisk in stock and thicken 1 minute.
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19
While sauce thickens, drain potatoes and return to hot pot.
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20
Smash potatoes with a little half-and- half or cream and garlic and herb cheese.
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21
Smash and incorporate chives.
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22
Add salt and pepper, to your taste.
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23
To serve, pour gravy over Salisbury steak.
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24
Serve potatoes and creamed spinach alongside the steaks.
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25
Now that's a TV dinner, DELUXE!
