Description
Bobby Flay’s Salisbury Steak recipe features perfectly seasoned ground beef patties, browned and simmered in a rich mushroom and onion gravy. This classic American comfort dish is ideal for a satisfying family dinner and pairs wonderfully with mashed potatoes or your favorite side.
Ingredients
Scale
For the 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
For the 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, 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 keep the steaks tender.
- Shape Steaks: Form the meat mixture into 4-5 oval-shaped patties, ensuring they are evenly sized for consistent cooking.
- Sear Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil. Brown the patties for a total of 2 minutes, about 1 minute per side, working in batches if needed. Transfer the browned, but not fully cooked, steaks to a plate.
- Start Gravy: Add 1 tablespoon of oil to the skillet. Sauté the sliced onion for about 5 minutes until browned. Add the sliced mushrooms and cook until they turn golden and release their moisture.
- 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 the mixture to a boil, then cover and reduce heat to simmer for 15 minutes, allowing the steaks to cook through and the flavors to meld.
- Thicken Gravy: In a small bowl, mix the cornstarch and water (or beef stock) until smooth. Gradually stir this slurry 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: Serve the Salisbury steaks hot, topped with the rich mushroom gravy. Ideal accompaniments include creamy mashed potatoes or your choice of side vegetables.
Notes
- Use 80% lean ground beef for optimal juiciness and flavor balance.
- Do not overmix the meat mixture to keep the patties tender and avoid toughness.
- Browning the patties creates a flavorful crust before simmering them in gravy.
- Ensure the internal temperature of the patties reaches 160°F (71°C) for safe consumption.
- Make extra gravy by increasing broth and mushroom quantities if desired.
- Salisbury steak pairs well with mashed potatoes, steamed vegetables, or buttered noodles.
