Description
Bobby Flay’s Salisbury Steak recipe features tender, juicy beef patties simmered in a rich mushroom gravy. This classic American comfort food combines ground beef mixed with sautéed onions, garlic, and flavorful seasonings, then seared and simmered to perfection. The savory mushroom and onion gravy elevates the dish, making it perfect to serve over mashed potatoes or your favorite sides for a hearty and satisfying meal.
Ingredients
Scale
For the Salisbury Steaks
- 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 Mushroom 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 evenly sized for uniform cooking.
- Sear Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium-high heat. Brown the patties for 2 minutes total, about 1 minute per side, in batches if necessary without overcrowding. 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 approximately 5 minutes until browned, stirring occasionally. Add the sliced mushrooms and cook until they turn golden brown, about 5-7 more minutes.
- Simmer Steaks in Gravy: Return the browned steaks to the skillet with the mushroom and onion mixture. Pour in the beef broth, then season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper to taste. Bring the mixture to a boil, then cover the skillet, reduce heat to low, and let it simmer for 15 minutes to allow the flavors to meld and the steaks to cook through.
- 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 for about 5 minutes while stirring frequently 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 luscious mushroom gravy. Pair with mashed potatoes or your favorite side dish for a classic comforting meal.
Notes
- Make sure not to overmix the meat mixture to keep the steaks tender.
- Use a meat thermometer to ensure the internal temperature of the steaks reaches 160°F (71°C) for food safety.
- If you prefer a thicker gravy, you can increase the cornstarch slightly, but add it gradually to prevent lumps.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
