Salisbury Steak with Sarsaparilla Mushroom Gravy, Steamed Broccoli, and Mashed Potatoes

Ingredients

• 2 lb Ground beef (80/20 recommended for juiciness)
• 1 large Egg
• 1 tbsp Ketchup
• 2 tbsp Yellow mustard (1 tbsp for steak, 1 tbsp for gravy)
• 2 tbsp Worcestershire sauce (1 tbsp for steak, 1 tbsp for gravy)
• 1/2 cup Breadcrumbs (Plain or seasoned)
• 1 tsp Pepper (Freshly cracked preferred)
• 1.5 tsp Salt (Divided between steak and gravy)
• 1 cube Beef bouillon cube (Crushed)
• 2 cloves Garlic (Minced)
• 2 tbsp Olive oil (For frying patties)
• 1 medium Onion (Half for steak, half for gravy; grated and sliced)
• 4 tbsp Butter (Divided: 2 tbsp for mushrooms, 2 tbsp for onions/roux)
• 8 oz Button mushrooms (Sliced)
• 2 tbsp All-purpose flour (For roux)
• 1 cup Sarsaparilla (or root beer) (For gravy)
• 1 tbsp Soy sauce (For gravy)
• 1.5 cups Beef stock (Low sodium preferred)
• 1 tbsp Black vinegar (For gravy)
• 1 large head Broccoli (Cut into florets)
• 1 cup Cheese sauce (Optional, for broccoli)
• 4 servings Mashed potatoes (Prepared, for serving)

Instructions

1. Prepare the Salisbury steak mixture

   In a large mixing bowl, combine ground beef, 1 egg, 1 tbsp ketchup, 1 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 1/2 cup breadcrumbs, 1/2 grated onion, 2 minced garlic cloves, 1 crushed beef bouillon cube, 1/2 tsp salt, and 1/2 tsp pepper. Mix by hand until just combined (do not overmix).

   Time: PT10M

2. Shape the patties

   Divide mixture into 4-6 oval patties, about 1-inch thick. Shape them so they resemble steaks, not round burgers.

   Time: PT5M

3. Brown the patties

   Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sear patties in batches (do not overcrowd), 2-3 minutes per side, until well browned. Transfer browned patties to a casserole dish.

   Time: PT10M

4. Preheat the oven

   Preheat your oven to 375°F (190°C).

   Time: PT5M

   Temperature: 190°C

5. Saute the mushrooms

   In the same skillet, melt 2 tbsp butter over high heat. Add sliced mushrooms and a pinch of salt. Saute quickly, stirring, until mushrooms are golden and moisture has evaporated (about 5 minutes). Transfer mushrooms to a bowl.

   Time: PT7M

6. Make the onion roux

   Reduce heat to medium. Melt remaining 2 tbsp butter in the skillet. Add remaining 1/2 onion (grated or finely chopped). Saute until softened, about 2 minutes. Sprinkle in 2 tbsp flour and cook, stirring, for 1 minute to make a roux.

   Time: PT4M

7. Build the sarsaparilla gravy

   Add 1 tbsp yellow mustard to the roux and stir. Deglaze with 1 cup sarsaparilla (or root beer), whisking constantly. Add 1 tbsp soy sauce, 1 tbsp Worcestershire sauce, and 1.5 cups beef stock. Bring to a simmer, whisking until smooth. Add 1 tbsp black vinegar, 1 tsp pepper, and salt to taste. Simmer until slightly thickened, about 5 minutes.

   Time: PT8M

8. Finish the gravy

   Stir sauteed mushrooms back into the gravy. Remove from heat.

   Time: PT1M

9. Bake the Salisbury steaks

   Pour the mushroom gravy over the browned patties in the casserole dish. Bake uncovered at 375°F (190°C) for 20 minutes.

   Time: PT20M

   Temperature: 190°C

10. Prepare the broccoli

    While steaks bake, cut broccoli into florets. Place in a steamer basket over simmering salted water. Cover and steam until bright green and just tender, about 5 minutes.

    Time: PT7M

11. Warm cheese sauce (optional)

    If using, warm cheese sauce in a small saucepan or microwave until hot and pourable.

    Time: PT2M

12. Prepare mashed potatoes

    Prepare mashed potatoes according to package or recipe instructions, or reheat if using pre-made.

    Time: PT5M

13. Plate and serve

    Serve Salisbury steak with plenty of sarsaparilla mushroom gravy, steamed broccoli (drizzled with cheese sauce if desired), and mashed potatoes.

    Time: PT4M

14. Cleanup

    Wash all used utensils, pans, bowls, and surfaces. Soak the casserole dish and skillet if needed.

    Time: PT20M

Nutrition Facts

Calories

680

Protein

32g

Carbohydrates

38g

Fat

42g

Fiber

5g

Ingredient Substitutions

• Instead of Ground beef: Ground turkey, Ground pork
• Instead of Egg: Flax egg (for vegan)
• Instead of Ketchup: Tomato paste + sugar
• Instead of Yellow mustard: Dijon mustard
• Instead of Worcestershire sauce: Soy sauce + vinegar
• Instead of Breadcrumbs: Crushed crackers, Panko
• Instead of Beef bouillon cube: 1 tsp beef base
• Instead of Garlic: 1/2 tsp garlic powder
• Instead of Olive oil: Vegetable oil
• Instead of Onion: Shallot
• Instead of Butter: Margarine
• Instead of Button mushrooms: Cremini mushrooms
• Instead of All-purpose flour: Gluten-free flour
• Instead of Sarsaparilla (or root beer): Root beer, Cola
• Instead of Soy sauce: Tamari
• Instead of Beef stock: Chicken stock, Vegetable stock
• Instead of Black vinegar: Balsamic vinegar, Apple cider vinegar
• Instead of Broccoli: Cauliflower
• Instead of Cheese sauce: Shredded cheddar, melted
• Instead of Mashed potatoes: Rice, Cauliflower mash

Equipment Needed

• Large mixing bowl
• Large skillet
• Fish spatula
• Casserole dish
• Medium saucepan
• Steamer basket (optional)
• Knife
• Cutting board
• Whisk
• Measuring spoons
• Measuring cups
• Grater (optional)

Critical Steps — Do Not Skip

• Do not overmix the beef mixture or the steaks will be tough.
• Brown the patties well for flavor.
• Cook the roux and flour just until golden, not burnt.
• Add sarsaparilla slowly to avoid lumps and splatter.
• Bake steaks to at least 160°F (71°C) internal temperature.

Chef Tips from the Video

• Use a mix of ground beef and pork for extra flavor.
• For a deeper gravy, add a splash of sherry or red wine with the sarsaparilla.
• Let the steaks rest 5 minutes before serving for juicier results.
• Add a pinch of smoked paprika to the beef mixture for a subtle smoky flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze cooked steaks and gravy for up to 2 months. Thaw overnight in refrigerator before reheating.

Room temperature: Do not leave out for more than 2 hours.

Make-Ahead Tips

• Patties can be formed and refrigerated up to 1 day ahead.
• Gravy can be made up to 2 days ahead and reheated.
• Broccoli can be cut and stored in an airtight container up to 2 days ahead.