If you’ve ever wanted to recreate a classic comfort food with a sophisticated, flavorful twist, then Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe is an absolute must-try. This dish perfectly balances juicy, tender ground beef patties infused with savory seasonings and enveloped in a rich, velvety mushroom gravy that captures every bit of hearty warmth you crave. It’s the kind of meal that feels like a big, comforting hug on a plate, and once you make it at home, you’ll see why this recipe is a shining star in Bobby Flay’s culinary collection.
Ingredients You’ll Need
The magic behind Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe comes from using simple yet essential ingredients that each contribute their own unique flavor, texture, or color. You don’t need anything fancy, just the freshest components and a little love to bring it all together perfectly.
- 1 lb ground beef (80% lean): Provides the hearty base with just the right amount of fat to keep the patties juicy.
- 1/3 cup panko breadcrumbs: Adds lightness and texture so your patties aren’t dense.
- 1 onion, finely diced: Brings sweetness and moisture into the meat mixture.
- 2 garlic cloves, minced: Offers a fragrant, savory punch.
- 1/3 cup tomato sauce (marinara): Adds acidity and a subtle tang that enhances the savoriness.
- 1 large egg: Acts as a binder for the patties, keeping everything tender.
- 1 tsp yellow mustard: Lends a gentle zing and depth to the meat.
- 1 tsp Worcestershire sauce: Boosts umami for that complex meat flavor.
- 1 tsp dried oregano: Infuses a subtle herbal note.
- Salt and pepper, to taste: Crucial seasoning that brings all the ingredients together.
- 4 tbsp vegetable oil, divided: For cooking the patties and sautéing the veggies.
- 9 oz white button mushrooms, sliced: The star ingredient in the mushroom gravy, adding earthiness.
- 1 onion, sliced: Softens and sweetens in the gravy, enhancing the overall mouthfeel.
- 2 1/2 cups low sodium beef broth: Forms the flavorful base of the luscious gravy.
- 1 tsp onion powder: Intensifies the onion flavor without extra bulk.
- 1/2 tsp garlic powder: Deepens the garlic notes in the gravy.
- 1 1/2 tsp Worcestershire sauce: Adds richness and a bit of tang to the sauce.
- 3 tbsp cornstarch + 1/4 cup water (or beef stock) for slurry: Thickens the gravy to perfectly coat those patties.
- Salt and pepper, as needed: For final seasoning to taste.
- 1 tbsp vegetable oil: Used for sautéing the mushrooms and onions in the gravy.
How to Make Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare the Patties
The first secret to a great Salisbury steak is the mixture. Combine your ground beef with panko breadcrumbs, finely diced onion, minced garlic, tomato sauce, egg, yellow mustard, Worcestershire sauce, oregano, salt, and pepper. Be gentle when mixing — you want everything well incorporated but avoid overworking the meat to keep it tender. Shape this mixture into four evenly sized patties, which will ensure they cook uniformly and stay juicy throughout.
Step 2: Brown the Patties
Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, sear the patties for about 4 to 5 minutes on each side until they develop a beautiful brown crust that locks in their juices. Don’t rush this step; that rich browning adds a depth of flavor that’s essential to Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe. After browning, set the patties aside while you prepare the gravy.
Step 3: Sauté Onions and Mushrooms
In the same skillet, add another tablespoon of vegetable oil. Toss in the sliced onions and cook them gently until they soften and turn translucent, releasing their natural sweetness. Next, add the sliced mushrooms, stirring occasionally, until they brown beautifully and become tender. Give the mixture a quick sprinkle of onion powder, garlic powder, and Worcestershire sauce to amplify those incredible flavors that will shine in your gravy.
Step 4: Create the Mushroom Gravy
Pour 2 1/2 cups of low sodium beef broth into the skillet, scraping up any browned bits from the bottom because that’s where the flavor lives. Bring it all to a simmer. Meanwhile, whisk together the cornstarch with water or beef stock to make a smooth slurry, then slowly stir this into your simmering broth. Continue cooking until the gravy thickens into a luscious, velvety sauce. Season with salt and pepper to your liking – this step really allows you to customize the final taste.
Step 5: Simmer Patties in the Gravy
Return those perfectly browned patties to the skillet, nestling them gently into the mushroom gravy. Spoon some of that rich sauce over each patty and let everything simmer together for 5 to 7 minutes. This final simmer step is crucial because it lets the patties soak up the savory flavors from the gravy while ensuring they are cooked through and wonderfully tender.
How to Serve Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives over the Salisbury steak adds a vibrant pop of green and a hint of freshness that contrasts beautifully with the rich mushroom gravy. You can also add a few cracked black pepper flakes for a slight bite and a rustic look. These simple garnishes elevate the presentation effortlessly.
Side Dishes
This dish pairs beautifully with classic mashed potatoes to soak up all that luxurious mushroom gravy. Steamed green beans or roasted asparagus provide a fresh, crisp balance, while buttery dinner rolls round out the meal with a comforting carb to mop up every last bit of flavor. You really can’t go wrong with any sides that offer a combination of soft textures and mild flavors.
Creative Ways to Present
For a fun twist on serving this classic, try plating the patties over a bed of creamy polenta or buttery egg noodles. You can also turn the leftovers into a hearty sandwich by piling the Salisbury steak and mushroom gravy inside a toasted hoagie roll with melted provolone cheese. Honestly, Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe is versatile enough to be enjoyed in countless ways beyond the traditional plate.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the Salisbury steak and gravy separately in airtight containers in the refrigerator. This helps maintain the texture of the patties and prevents the gravy from becoming too thick or gelatinous. Properly stored, the leftovers will keep well for up to 3 days.
Freezing
This recipe freezes well, making it perfect for meal prep. Freeze the cooked patties and gravy in separate freezer-safe containers or sturdy zip-lock bags. Label and date your containers, and use them within 2 months for optimal flavor and texture preservation.
Reheating
When ready to enjoy your leftovers, thaw in the refrigerator overnight if frozen. Reheat the patties gently in a skillet or microwave just until warm, and warm the gravy separately on the stove or microwave, stirring occasionally. Pour the warmed gravy over the patties for that perfect finish just like freshly made.
FAQs
Can I use different types of ground meat for this recipe?
Absolutely! While the recipe calls for 80% lean ground beef for the perfect balance of flavor and moisture, you can use ground turkey or a blend of beef and pork for a different taste and texture. Just keep in mind the fat content to avoid overly dry patties.
Is there a substitute for panko breadcrumbs?
If you don’t have panko on hand, regular breadcrumbs will work just fine. Panko provides a lighter texture, but regular breadcrumbs will still serve as an excellent binder in the meat mixture.
Can I make the patties ahead of time?
Yes! You can prepare and shape the patties up to a day in advance and keep them refrigerated until you’re ready to cook. This helps save time on busy days and allows the flavors to meld even more.
What can I use instead of Worcestershire sauce?
If you’re out of Worcestershire sauce, a splash of soy sauce mixed with a little balsamic vinegar makes a reasonable substitute, providing umami depth and tangy complexity close to the original flavor.
How do I get the gravy extra thick?
To thicken the mushroom gravy more, increase the cornstarch slurry slightly, but add it gradually while stirring to avoid lumpy sauce. Let the gravy simmer for a few extra minutes to achieve your desired consistency.
Final Thoughts
There’s something truly special about Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe that makes it a timeless comfort food with a gourmet flair. Whether you’re cooking for family, friends, or simply treating yourself, this dish delivers hearty satisfaction with every bite. So go ahead, roll up your sleeves, and bring the warmth of this classic to your own kitchen – you’re going to fall in love with every mouthwatering forkful.
Print
Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
Bobby Flay’s Salisbury Steak recipe features juicy ground beef patties seasoned with herbs and spices, pan-seared to perfection and served with a savory mushroom gravy made from sautéed mushrooms, onions, and a rich beef broth base. This classic American comfort food dish comes together in under 40 minutes and yields a hearty meal for four.
Ingredients
For the Patties
- 1 lb ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup tomato sauce (marinara)
- 1 large egg
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp vegetable oil (for cooking patties)
For the Mushroom Gravy
- 1 tbsp vegetable oil
- 9 oz white button mushrooms, sliced
- 1 onion, sliced
- 2 1/2 cups low sodium beef broth
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp Worcestershire sauce
- 3 tbsp cornstarch + 1/4 cup water (or beef stock) for slurry
- Salt and pepper, as needed
- 2 tbsp vegetable oil (additional for sautéing)
Instructions
- Prepare the patties: In a large bowl, combine the ground beef, panko breadcrumbs, finely diced onion, minced garlic, tomato sauce, egg, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. Mix gently until just combined to avoid overworking the meat. Shape the mixture into 4 equal-sized patties.
- Cook the steaks: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on each side, or until well browned on the outside. Remove the patties from the skillet and set aside.
- Sauté onions and mushrooms: In the same skillet, add 1 tablespoon of vegetable oil. Sauté the sliced onions until they become soft and translucent. Add the sliced mushrooms and cook until they turn golden brown, stirring frequently. Season with onion powder, garlic powder, and Worcestershire sauce to build flavor.
- Make the gravy: Pour the low sodium beef broth into the skillet with mushrooms and onions and bring the mixture to a simmer. In a small bowl, whisk together the cornstarch and water to form a slurry, then stir it into the skillet. Cook the mixture, stirring constantly, until the gravy thickens to a smooth consistency. Adjust the seasoning with salt and pepper as needed.
- Combine and simmer: Return the cooked patties to the skillet, nestling them into the mushroom gravy. Spoon some gravy over the tops of the patties. Reduce the heat to medium-low and let the steaks simmer in the gravy for an additional 5-7 minutes, allowing flavors to meld and the patties to finish cooking through.
Notes
- For best results, avoid overmixing the meat mixture to keep patties tender.
- You can substitute ground beef with ground turkey for a leaner version, but cook thoroughly as turkey has different cooking times.
- If you prefer a thicker gravy, adjust cornstarch quantity accordingly.
- Serve with mashed potatoes or egg noodles to soak up the mushroom gravy.
- Low sodium beef broth is recommended to better control salt levels in the dish.
