Description
Bobby Flay’s Salisbury Steak is a gourmet take on a classic comfort food. Ground beef patties are seasoned perfectly, seared until golden, and smothered in a rich, savory mushroom and onion gravy. This recipe transforms a simple dish into an irresistible meal that’s perfect for family dinners or special occasions.
Ingredients
Scale
For the Salisbury Steak:
- 1 1/2 pounds ground beef (preferably 80/20)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 teaspoons garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil (for cooking)
For the Mushroom Gravy:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, sliced
- 8 ounces cremini or button mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth (low-sodium)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Salisbury Steaks:
- In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Divide the mixture into 4 equal portions and shape them into oval patties.
- Cook the Salisbury Steaks:
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the patties and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the patties from the skillet and set aside.
- Make the Mushroom Gravy:
- In the same skillet, add the butter and olive oil. Once melted, add the sliced onion and cook, stirring occasionally, for 3-4 minutes until softened.
- Add the mushrooms and cook for another 5 minutes until the mushrooms release their moisture and begin to brown.
- Sprinkle the flour over the onions and mushrooms, stirring well to combine. Cook for 1 minute to eliminate the raw flour taste.
- Gradually add the beef broth, Worcestershire sauce, and Dijon mustard. Stir constantly to avoid lumps and bring the mixture to a simmer.
- Let the gravy cook for 4-5 minutes, or until thickened.
- Combine:
- Return the cooked Salisbury steaks to the skillet with the gravy. Spoon the gravy over the steaks and simmer for an additional 5 minutes, allowing the flavors to meld.
- Serve:
- Garnish with freshly chopped parsley and serve hot with mashed potatoes or rice.
Notes
- For a richer gravy, you can use heavy cream or half-and-half instead of beef broth.
- Make sure to cook the patties until they reach an internal temperature of 160°F (71°C) to ensure they are fully cooked.
- This recipe can be doubled for a larger crowd.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American