this.props.promoText
Salisbury Steak in Caramelized Onion Gravy
Salisbury steaks were big in the 1970s, and Chef Anthony has fond memories of eating them in school. Chef developed this recipe to his liking, with more sauce, and better quality ingredients. A seasoned meatloaf with caramelized onion gravy sits alongside sweet pea mash and a silky celery root and parsnip purée provides all the same nostalgic comfort, but kicked up a notch.
Nutritional facts
Protein
33g
Carbs
47g
Calories
720
Fat
44g
Ingredients
Beef Stock Powder, Chives, Celery Root, Butter, Extra Virgin Olive Oil, Beef Base, Vegetable Base, Black Pepper, Parsnips, Garlic, Dijon Mustard, Corn Starch, Onion, Worcestershire Sauce, Peas, Kosher Salt, Ketchup, Ground Beef, Panko Breadcrumbs, Canola Oil, Whole Milk
Reviews
3.4
Based on 603 reviews
Tasty and really good
Gloria Martin · 11/22/23
More Anthony Nichols’s delicious meals
About Anthony Nichols
As a native New Yorker, Chef Anthony Nichols never dreamt of a life in the kitchen when he was playing football and stickball in the streets of Queens, NY as a kid.
But he now serves as the Culinary Director for Junzi Kitchen & Eat Nice Day Chinese, in addition to his private chef business, consultingprojects and teaching.
He studied at the French Culinary Institute before working under Mauro Buffo at Falai and most notablyChefs Ben Polinger at Oceana.
His Michelin star experience led him to be recruited as a corporate executive chef for the CEO's of some of the largest companies in the world, including Sony, RBS & The NewYork Times.
After years ofrestaurantexperience, heshifted to research and development for quick service restaurants like Dig, Pret A Manger, Mulberry & Vine, Just Salad to name a few.
Chef Anthony is influenced by his Puerto Rican heritageandFrenchtraining, as well as his varied interests including American history, art, design, film and music.
You can find Anthony Nichols’s meals in...