Bobby Flay Salisbury Steak Recipe
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.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Pan-frying, Simmering
- Cuisine: American
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
Instructions
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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.
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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.
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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.
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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.
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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.
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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.
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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.
