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
Scale
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.
