Description
Bobby Flay’s Salisbury Steak recipe features tender ground beef patties simmered in a rich, savory mushroom gravy. This classic American comfort food is elevated with a blend of aromatic onions, garlic, Worcestershire sauce, and herbs, making it a perfect hearty meal served over mashed potatoes or your favorite side dishes.
Ingredients
Scale
Steak Patties
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound (500 grams) ground beef, 80% lean
- â…“ cup panko breadcrumbs
- 1 large egg
- â…“ cup tomato sauce or marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt, to taste
Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz (250 grams) white button mushrooms, sliced
- 2 ½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- ¼ cup water or beef stock
- Salt and pepper, as needed
Instructions
- Prepare Aromatics: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté for about 4 minutes until translucent. Stir in the minced garlic and cook for another 40-60 seconds until fragrant. Remove from heat and let cool for 1-2 minutes.
- Make Steak Mixture: In a large bowl, combine the cooked onion and garlic with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently by hand until just combined to ensure tender steaks.
- Shape Steaks: Form the meat mixture into 4-5 oval-shaped patties, ensuring even size for consistent cooking.
- Sear Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Brown the patties for about 2 minutes total, flipping once after 1 minute. Work in batches if necessary. Transfer the browned, but not fully cooked, steaks to a plate.
- Start Gravy: Add 1 tablespoon of vegetable oil to the skillet. Sauté the sliced onion for about 5 minutes until browned and caramelized. Add the sliced mushrooms and cook until golden and tender.
- Simmer Steaks in Gravy: Return the seared steaks to the skillet. Pour in the beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then cover, reduce heat to low, and simmer for 15 minutes to meld flavors and fully cook the steaks.
- Thicken Gravy: In a small bowl, whisk together the cornstarch and water (or beef stock) until smooth. Gradually stir this mixture into the skillet. Continue cooking and stirring for about 5 minutes until the gravy thickens and the steaks reach an internal temperature of 160°F (71°C).
- Serve: Plate the Salisbury steaks and generously spoon the mushroom gravy over them. Serve hot with mashed potatoes or your choice of side dish.
Notes
- Use 80% lean ground beef for optimal moisture and flavor.
- Let the cooked onions and garlic cool before mixing with raw beef to keep the texture tender.
- Make sure to brown the patties well for enhanced flavor before simmering.
- Simmer covered to retain moisture and develop the gravy flavors.
- Check internal steak temperature with a meat thermometer to ensure safe cooking.
- Adjust seasoning of gravy to taste before serving.
- This dish pairs very well with creamy mashed potatoes or buttered noodles.
