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Salisbury Steak with Sarsaparilla Mushroom Gravy, Steamed Broccoli, and Mashed Potatoes
A hearty, classic Salisbury steak made from seasoned ground beef, pan-seared and baked, topped with a rich sarsaparilla-mushroom gravy. Served with steamed broccoli and mashed potatoes for a comforting, nostalgic meal.
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Critical Success Points
- • 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.
Safety Warnings
- • Use caution when browning patties in hot oil to avoid splatter burns.
- • Steam from broccoli can cause burns; open lid away from you.
- • Let pans cool before washing to prevent burns.
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