Why You’ll Love This Recipe

This Bobby Flay Salisbury steak is a fantastic combination of savory flavors. The tender beef patties, flavored with onion, garlic, and Worcestershire sauce, create the perfect base, while the creamy mushroom gravy takes it to the next level. It’s an easy and inexpensive way to prepare a comforting meal the whole family will enjoy, especially when served with mashed potatoes or a side of roasted vegetables.

Ingredients

For the Salisbury Steak:

4 tablespoons vegetable oil, divided
1 onion, finely diced
2 garlic cloves, minced
1 pound ground beef (80% lean)
⅓ cup panko breadcrumbs
1 large egg
⅓ cup tomato sauce (or marinara sauce)
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 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 to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Salisbury Steaks: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat and allow to cool.
In a large bowl, combine ground beef, sautéed onions and garlic, breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix until just combined (don’t overmix to prevent tough steaks). Shape the mixture into 4-5 patties.
Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Sear the patties for about 1 minute per side. Remove the patties and set them aside.
Make the Gravy: In the same skillet, add 1 tablespoon of oil. Sauté the sliced onion for about 5 minutes, then add the mushrooms and cook until golden brown.
Pour in the beef broth, onion powder, garlic powder, Worcestershire sauce, and bring the mixture to a boil. Reduce the heat to low-medium and return the patties to the skillet. Simmer for 15 minutes.
For a thicker gravy, mix cornstarch with water or beef broth, then stir into the skillet. Cook for another 5 minutes or until the gravy thickens. Adjust salt and pepper to taste.
Serve the Salisbury steaks with the mushroom gravy and enjoy!

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes

Storage/Reheating

Leftover Salisbury steaks can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm in a skillet over low heat until heated through or microwave in short intervals.

FAQs

1. Can I make Salisbury steak ahead of time?

Yes, you can prepare the patties in advance and store them in the fridge or freeze them for later.

2. Can I use regular breadcrumbs instead of panko?

Yes, regular breadcrumbs can be used, though panko gives a lighter, crisper texture.

3. How do I know when the Salisbury steaks are cooked through?

The steaks are done when they reach an internal temperature of 160°F (71°C).

4. Can I freeze Salisbury steaks?

Yes, you can freeze the cooked steaks for up to 3-4 months. Thaw in the fridge overnight before reheating.

5. Can I make the mushroom gravy without cornstarch?

Yes, you can use a roux (flour and butter) as an alternative to cornstarch for thickening the gravy.

6. Can I add other vegetables to the gravy?

You can add other vegetables like carrots or bell peppers for extra flavor and texture in the gravy.

7. Can I make the gravy spicier?

Yes, adding a pinch of cayenne pepper or hot sauce can give the gravy a spicy kick.

8. What’s the best way to serve Salisbury steak?

Salisbury steak is great with mashed potatoes, rice, or a side of roasted vegetables like asparagus or cauliflower.

9. Can I use a leaner ground beef for this recipe?

80% lean ground beef is ideal for a juicy steak, but you can use leaner beef if desired, though it may be less moist.

10. Can I substitute the beef broth with something else?

You can substitute beef broth with chicken broth or vegetable broth, though the flavor will be different.

Conclusion

Bobby Flay’s Salisbury steak with mushroom gravy is a comforting, flavorful dish that’s simple to make and perfect for family dinners. The combination of juicy beef patties and a rich mushroom gravy will satisfy everyone at the table. This recipe is a great addition to your weeknight dinner rotation!

Bobby Flay Salisbury Steak Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bobby Flay’s Salisbury steak with mushroom gravy is a comforting, flavorful dish that features juicy beef patties smothered in a rich, savory mushroom gravy. This easy-to-make recipe is perfect for a hearty family dinner, with simple ingredients and delicious results. Serve with mashed potatoes or roasted vegetables for a satisfying meal.

Author: Amy
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Dish
Method: Pan-frying, Simmering
Cuisine: American

Instructions

Make the Salisbury Steaks: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook for another minute. Remove from heat and allow to cool.
In a large bowl, combine ground beef, sautéed onions and garlic, breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix until just combined. Shape the mixture into 4-5 patties.
Heat the remaining 2 tablespoons of oil in the skillet over medium heat. Sear the patties for about 1 minute per side. Remove the patties and set them aside.
Make the Gravy: In the same skillet, add 1 tablespoon of oil. Sauté the sliced onion for about 5 minutes, then add the mushrooms and cook until golden brown.
Pour in the beef broth, onion powder, garlic powder, Worcestershire sauce, and bring to a boil. Reduce the heat to low-medium and return the patties to the skillet. Simmer for 15 minutes.
For a thicker gravy, mix cornstarch with water or beef broth, then stir into the skillet. Cook for another 5 minutes or until the gravy thickens. Adjust salt and pepper to taste.
Serve the Salisbury steaks with the mushroom gravy and enjoy!

Notes

Regular breadcrumbs can be used instead of panko for a slightly different texture.

For a thicker gravy, you can substitute cornstarch with a roux (flour and butter).

You can freeze the cooked Salisbury steaks for up to 3-4 months. Thaw before reheating.

If desired, add other vegetables like carrots or bell peppers to the gravy for extra flavor.