Description
This Bobby Flay Salisbury Steak with Mushroom Gravy recipe offers a comforting, classic American dish featuring tender, flavorful ground beef patties smothered in a rich mushroom and onion gravy. Perfectly browned and simmered in savory beef broth and Worcestershire sauce, these steaks deliver hearty taste and satisfying textures ideal for a cozy family dinner.
Ingredients
Scale
Salisbury Steaks
- 1 lb ground beef (80% lean)
- 1/2 cup panko breadcrumbs
- 2 tbsp tomato sauce or ketchup
- 1 large egg
- 1 tsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil (for cooking steaks)
Mushroom Gravy
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 2 tbsp vegetable oil (for cooking vegetables)
- 2 cups low-sodium beef broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 2 tsp cornstarch mixed with 2 tsp water (slurry)
- Salt and pepper to taste
Instructions
- Prepare the Salisbury Steaks: In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce, egg, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently to combine, being careful not to overwork the meat to avoid tough patties.
- Shape Patties: Form the mixture into 4 oval-shaped patties of even thickness to ensure even cooking.
- Brown the Patties: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the patties and brown them for about 3 minutes per side until a nice crust forms. Remove patties from the skillet and set aside.
- Cook Onions and Mushrooms: In the same skillet, add 2 tablespoons more vegetable oil and reduce heat to medium. Add sliced onions and mushrooms, cooking for 5 to 7 minutes until softened and lightly browned.
- Add Seasonings and Broth: Stir in onion powder, garlic powder, and Worcestershire sauce. Pour in the low-sodium beef broth and bring the mixture to a simmer, allowing flavors to meld.
- Thicken the Gravy: Stir in the cornstarch slurry (2 teaspoons cornstarch mixed with 2 teaspoons water) and cook for 2 to 3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Simmer Patties in Gravy: Return the browned patties to the skillet, nestling them into the mushroom gravy. Reduce heat to low, cover the skillet, and simmer for 10 to 12 minutes until the patties are cooked through.
- Serve: Optionally garnish with fresh parsley. Serve the Salisbury steaks hot with the mushroom gravy poured over mashed potatoes or rice for a satisfying meal.
Notes
- Do not overmix the meat mixture to keep patties tender.
- Use 80% lean beef for the best combination of flavor and juiciness.
- Simmer patties covered to retain moisture and ensure even cooking.
- Adjust seasoning in the gravy as needed before serving.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Serve with mashed potatoes, steamed vegetables, or rice for a complete meal.
