Description
Bobby Flay’s Salisbury Steak recipe features tender ground beef patties simmered in a rich mushroom and onion gravy. This classic American comfort food is made with flavorful ingredients like Worcestershire sauce, mustard, and dried oregano, cooked stovetop for a hearty and satisfying meal perfect for dinner.
Ingredients
Scale
For the 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 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 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 consistent cooking.
- Sear Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Brown the patties for about 2 minutes total, roughly 1 minute per side, working in batches if necessary. Transfer the browned patties to a plate; they will finish cooking in the gravy.
- Start Gravy: Add 1 tablespoon of vegetable oil to the skillet. Sauté the sliced onion for about 5 minutes until browned. Add the sliced mushrooms and cook until they turn golden and release their moisture.
- Simmer Steaks in Gravy: Return the browned steaks to the skillet. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then cover the skillet, reduce heat to low, and simmer for 15 minutes to meld flavors and ensure the steaks are cooked through.
- Thicken Gravy: In a small bowl, mix the cornstarch with water or beef stock until smooth. Gradually stir the mixture into the skillet, cooking for about 5 minutes while stirring continuously until the gravy thickens and the steaks reach an internal temperature of 160°F (71°C).
- Serve: Serve Salisbury steaks hot, topped with the mushroom gravy. They pair beautifully with mashed potatoes or your choice of side dishes for a complete meal.
Notes
- Use 80% lean ground beef for best texture and flavor.
- Ensure not to overmix the meat mixture to keep the patties tender.
- Browning the patties adds great flavor but avoid fully cooking them before simmering in gravy.
- Simmering the steaks in gravy ensures they remain juicy and absorb the rich flavors.
- Check internal temperature with a meat thermometer to ensure food safety.
- You can substitute tomato sauce with marinara for a slightly different flavor.
- If you prefer a thicker gravy, increase cornstarch slightly but add gradually to avoid lumps.
- Serve with mashed potatoes, rice, or steamed vegetables for a hearty meal.
