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2. Prepare the sauce :
In the same pan, add the butter, onions and mushrooms. Sauté for about 5 minutes until the onions are tender and the mushrooms are golden brown.
Add flour, stirring for 1 to 2 minutes.
Gradually add beef broth and Worcestershire sauce, stirring to combine and scraping up any browned bits. Simmer for 5 to 7 minutes until sauce thickens.
Return the Salisbury steaks to the pan and simmer for another 5 to 10 minutes, coating the steaks with the sauce.
3. Prepare the garlic mashed potatoes :
In a large saucepan, add potatoes and garlic cloves. Cover with water, add a pinch of salt and bring to a boil. Cook until potatoes are fork tender, about 15 to 20 minutes.
Drain the potatoes and garlic, then return them to the pot. Add the butter, milk or cream, salt and pepper. Mash until smooth and creamy.
4. Cook the corn :
In a small skillet or saucepan, melt butter over medium heat. Add corn and cook for 5 to 7 minutes until heated through. Season with salt and pepper.
5. Serve :
Serve the Salisbury steak with a generous portion of garlic mashed potatoes and buttered corn. Spoon extra gravy over the steak and potatoes.
Garnish with chopped parsley or green onions if desired.
