Classic Salisbury Steak with Garlic Mashed Potatoes and Buttered Corn

In a large bowl, combine the ground beef, breadcrumbs, milk, chopped onion, egg, Worcestershire sauce, salt, and pepper. Mix well and form into 4 equal-sized patties.
Heat olive oil in a skillet over medium heat. Cook the patties for 4-5 minutes on each side until browned.
In a small bowl, whisk together beef broth, ketchup, and Dijon mustard. Pour the mixture over the patties in the skillet and reduce heat to a simmer.
Cover and cook for 10-15 minutes until the patties are cooked through.
(Optional) If you prefer a thicker gravy, dissolve cornstarch in a tablespoon of water and stir it into the sauce. Let simmer for an additional 2 minutes.
Step 2: Make the Garlic Mashed Potatoes
Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes.
Drain and return the potatoes to the pot. Add minced garlic, butter, and milk.
Mash until smooth and creamy, adjusting the consistency with extra milk if needed.
Season with salt and pepper to taste.
Step 3: Prepare the Corn
If using fresh corn, boil or steam the ears for about 5 minutes until tender. Brush with butter and season with salt and pepper before serving.
If using frozen corn, sauté in a pan with butter over medium heat until heated through, seasoning to taste.
Step 4: Serve
Plate the Salisbury steak with a generous serving of garlic mashed potatoes and buttered corn on the side. Drizzle extra gravy over the steak and potatoes for added richness.

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