Description
Bobby Flay’s Salisbury Steak recipe features tender ground beef patties simmered in a rich mushroom and onion gravy. This classic American comfort dish combines sautéed onions, garlic, and mushrooms with flavorful seasonings to create a hearty, satisfying meal perfect for serving over mashed potatoes or your favorite side.
Ingredients
Scale
Steak Mixture
- 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
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 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.
- Sear Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil. Brown the patties for a total of 2 minutes, about 1 minute per side, in batches if necessary. Transfer the browned but not fully cooked steaks to a plate.
- Start Gravy: Add 1 tablespoon of oil to the skillet. Sauté sliced onion for about 5 minutes until browned. Add sliced mushrooms and cook until they are golden.
- Simmer Steaks in Gravy: Return the steaks to the skillet. Pour in beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer for 15 minutes to meld flavors and cook steaks through.
- Thicken Gravy: In a small bowl, mix cornstarch with water or beef stock until smooth. Gradually stir this mixture into the skillet. Cook for about 5 minutes, stirring continuously until the gravy thickens and steaks reach an internal temperature of 160°F (71°C).
- Serve: Serve the Salisbury steaks hot with mushroom gravy over mashed potatoes or your choice of side dish.
Notes
- Ensure not to overmix the meat mixture to keep the patties tender.
- Brown the patties properly to develop flavor but avoid fully cooking them before simmering.
- Adjust salt and pepper in the gravy according to taste.
- Use low-sodium beef broth to control the saltiness of the gravy.
- Check the internal temperature of steaks to ensure they reach 160°F for food safety.
