Description
Bobby Flay’s Salisbury Steak recipe puts a classic comfort food twist on traditional flavors by combining seasoned ground beef patties with a rich mushroom onion gravy. This recipe is perfect for an easy yet impressive dinner, delivering juicy steaks simmered in flavorful gravy for a satisfying meal.
Ingredients
Scale
Salisbury Steaks
- 1 1/2 pounds ground beef (preferably 80/20)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 teaspoons garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for cooking)
Mushroom Gravy
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, sliced
- 8 ounces cremini or button mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth (low-sodium)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Salisbury Steaks: In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Shape Patties: Divide the mixture into 4 equal portions and shape them into oval patties.
- Cook the Steaks: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the patties from the skillet and set aside.
- Prepare Mushroom Gravy: In the same skillet, add the butter and olive oil. Once melted, add the sliced onion and cook, stirring occasionally, for 3-4 minutes until softened.
- Cook Mushrooms: Add the mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
- Add Flour: Sprinkle the flour over the onions and mushrooms, stirring well to combine. Cook for 1 minute to eliminate the raw flour taste.
- Add Liquids: Gradually add the beef broth, Worcestershire sauce, and Dijon mustard. Stir constantly to avoid lumps and bring the mixture to a simmer.
- Simmer Gravy: Let the gravy cook for 4-5 minutes, or until thickened.
- Combine Steaks and Gravy: Return the cooked Salisbury steaks to the skillet with the gravy. Spoon the gravy over the steaks and simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve: Garnish with freshly chopped parsley and serve hot with mashed potatoes or rice.
Notes
- For best results, use ground beef with 20% fat for juicier steaks.
- Chilling the patties in the refrigerator for 15 minutes before cooking can help them hold their shape better.
- Adjust the seasoning in the gravy according to your preference.
- Serve with classic sides like mashed potatoes, steamed vegetables, or rice for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
