Salisbury steak, a dish deeply rooted in American culinary tradition, traces its origins back to the late 19th century. It was created by Dr. James H. Salisbury, a physician who believed that a diet centered around minced beef patties would promote better health. Originally designed as a health food, Salisbury steak quickly became a comfort food staple, evolving over the years into the savory dish we know today, typically served with a rich brown gravy.

Bobby Flay, a renowned chef and restaurateur, brings his own twist to this classic by elevating the traditional flavors with his signature touch. His recipe stands out by incorporating a savory mushroom gravy that perfectly complements the tender beef patties. The use of high-quality ingredients like panko breadcrumbs, Worcestershire sauce, and a well-balanced blend of spices ensures that each bite is full of depth and flavor, making it a standout version of this beloved dish.

Ingredients Breakdown

The ingredients in Bobby Flay’s Salisbury Steak recipe are carefully selected to create a dish that’s both flavorful and satisfying. The use of 80% lean ground beef is crucial, as it strikes the perfect balance between fat and meat, ensuring that the patties are juicy yet hold their shape during cooking. The slightly higher fat content compared to leaner options adds richness and prevents the steaks from becoming dry.

Panko breadcrumbs are used instead of regular breadcrumbs to give the patties a lighter texture. Panko’s airy consistency helps bind the ingredients together without making the mixture dense, resulting in a tender, melt-in-your-mouth steak.

Tomato sauce and yellow mustard contribute to the depth of flavor in the patties. The tomato sauce adds a subtle sweetness and tang, while mustard provides a slight sharpness that enhances the overall taste profile.

Worcestershire sauce is a key ingredient for adding umami, the savory fifth taste that enriches the beef and brings out its natural flavors. It’s a classic addition to Salisbury steak, giving it a robust, hearty flavor.

The mushrooms used in the gravy are essential for creating a rich, earthy sauce that complements the beef perfectly. Their natural umami further deepens the flavor of the gravy, making it a key element of the dish.

For those looking to modify the recipe, alternative ingredients include using ground turkey or chicken instead of beef for a leaner option. Gluten-free panko can be used to accommodate dietary restrictions, and different types of mushrooms, such as cremini or portobello, can be substituted to vary the gravy’s flavor and texture.

Step-by-Step Guide to Making Salisbury Steaks

Creating Bobby Flay’s Salisbury steaks requires attention to detail at every step, ensuring that the final dish is flavorful and tender.

1. Sautéing Onions and Garlic: Start by heating 2 tablespoons of vegetable oil in a skillet over medium heat. Add finely diced onions and sauté them until they become translucent, which takes about 4 minutes. The key to achieving the perfect texture is to cook the onions gently until they release their sweetness without browning too much. Once the onions are softened, add minced garlic and cook for an additional 40-60 seconds until fragrant. Be careful not to let the garlic burn, as this can impart a bitter taste. Allow the onion and garlic mixture to cool slightly before incorporating it into the beef mixture.

2. Mixing the Ingredients: In a large bowl, combine the cooled onion mixture with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. It’s crucial to mix these ingredients just until combined. Overmixing the beef mixture can result in tough patties, as it can break down the protein structure of the meat, leading to a denser texture. Gently mix with your hands or a fork until all the ingredients are evenly distributed.

3. Forming and Browning the Steaks: Once the mixture is ready, form it into 4-5 oval-shaped patties. The oval shape mimics the classic look of Salisbury steaks and helps them cook evenly. Heat the remaining 2 tablespoons of oil in the same skillet used earlier. Brown the patties on each side for about 1 minute, working in batches if necessary. Browning the steaks creates a flavorful crust that adds depth to the dish, but they won’t be fully cooked at this stage. Transfer the browned steaks to a plate and set them aside while you prepare the mushroom gravy.

Crafting the Perfect Mushroom Gravy

The mushroom gravy is a key component of Bobby Flay’s Salisbury steak recipe, adding richness and depth to the dish.

1. Importance of Using White Button Mushrooms: White button mushrooms are ideal for this recipe because of their mild flavor and ability to absorb the savory flavors of the gravy. Their texture also holds up well during cooking, ensuring that they add substance to the sauce without becoming too soft.

2. Sautéing Onions and Mushrooms: In the same skillet used for browning the steaks, heat 1 tablespoon of vegetable oil over medium heat. Add sliced onions and sauté them until they are golden brown, about 5 minutes. Browning the onions adds a sweet, caramelized flavor to the gravy. Next, add the sliced mushrooms and cook them until they are golden and have released their moisture. This step is crucial as it deepens the flavor of the mushrooms and prevents the gravy from becoming watery.

3. Combining Beef Broth with Seasonings: Once the mushrooms are nicely browned, return the browned steaks to the skillet. Pour in low-sodium beef broth and add seasonings, including onion powder, garlic powder, Worcestershire sauce, salt, and pepper. The beef broth serves as the base of the gravy, while the seasonings enhance its savory profile. Bring the mixture to a boil, then reduce the heat and let it simmer, covered, for about 15 minutes. This allows the steaks to finish cooking and the flavors to meld together.

4. Thickening the Gravy with Cornstarch: To thicken the gravy, mix 3 tablespoons of cornstarch with ¼ cup of water or beef stock until smooth. Gradually add this slurry to the simmering gravy, stirring constantly to avoid lumps. The key to a smooth, thick gravy is to add the cornstarch mixture slowly while continuously stirring. Cook the gravy for an additional 5 minutes, or until it thickens to your desired consistency. The result should be a rich, velvety sauce that coats the Salisbury steaks perfectly.

Cooking and Serving

1. Simmering the Steaks in Gravy: After browning the Salisbury steaks and preparing the mushroom gravy, it’s time to simmer the steaks in the rich sauce. To ensure even cooking, place the browned steaks back into the skillet with the gravy, making sure they are fully submerged or at least partially covered by the sauce. Cover the skillet with a lid and simmer on low heat for about 15 minutes. This gentle cooking process allows the flavors to meld while the steaks cook through, resulting in tender and juicy meat. It’s important to maintain a low simmer to avoid overcooking, which could make the steaks tough.

2. Checking Internal Temperature: The key to perfectly cooked Salisbury steak is reaching an internal temperature of 160°F (71°C). This temperature ensures that the beef is safely cooked without drying it out. Use a meat thermometer to check the temperature of the thickest part of the steaks. If they haven’t reached 160°F after the initial simmering time, continue cooking them for a few more minutes, checking frequently to avoid overcooking.

3. Serving Suggestions: Salisbury steak is traditionally served with comforting side dishes that complement the rich mushroom gravy. Mashed potatoes are a classic choice, as they soak up the gravy beautifully and add a creamy texture to the meal. Green beans or other steamed vegetables provide a fresh, crunchy contrast to the savory steak and gravy. For a complete meal, consider adding a buttery dinner roll or a slice of crusty bread to mop up any remaining sauce. This combination creates a hearty, satisfying dinner that is sure to please any crowd.

Tips for Perfect Salisbury Steak

Achieving the perfect Salisbury steak requires attention to detail and avoiding common pitfalls that can affect the texture and flavor of the dish.

1. Common Mistakes to Avoid:

• Overmixing the Beef Mixture: One of the most common mistakes is overmixing the ground beef mixture. When the ingredients are overworked, the protein in the meat breaks down too much, resulting in dense and tough patties. To avoid this, mix the ingredients gently and just until combined.
• Under-seasoning: Another common error is under-seasoning the meat mixture. Since ground beef can be bland, it’s important to season it well with salt, pepper, and other flavor-enhancing ingredients like Worcestershire sauce and mustard. Taste the mixture (or cook a small piece) before forming the patties to adjust the seasoning if necessary.

2. Tips for Making Ahead and Freezing: Salisbury steak is a great make-ahead dish. To prepare in advance, you can form the patties and brown them as instructed, then freeze them in an airtight container. The mushroom gravy can also be made ahead and frozen separately. When you’re ready to serve, thaw both the patties and gravy in the refrigerator overnight, then reheat them together in a skillet until the steaks are fully cooked through.

• Freezing: Place the uncooked or partially cooked patties on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container. This method prevents the patties from sticking together.

3. Adjusting the Recipe for Dietary Restrictions:

• Gluten-Free: To make this recipe gluten-free, simply substitute regular panko breadcrumbs with gluten-free panko. Ensure that the Worcestershire sauce used is also gluten-free, as some brands may contain gluten.
• Low-Sodium: For a low-sodium version, use low-sodium beef broth and reduce the amount of added salt. You can also opt for a low-sodium Worcestershire sauce or make a homemade version to control the salt content.

Recipe Variations

Bobby Flay’s Salisbury steak recipe is versatile and can be adapted to suit different tastes and dietary needs. Here are some variations to consider:

1. Alternative Meats:

• Turkey or Chicken: For a lighter version of Salisbury steak, ground turkey or chicken can be used in place of beef. Both options produce a leaner patty with a milder flavor. Since these meats are lower in fat, it’s important to add extra moisture to the mixture, such as a tablespoon of olive oil or an additional egg, to prevent the patties from becoming dry. Seasonings may also need to be adjusted to enhance the flavor, as poultry has a more subtle taste compared to beef.

2. Different Gravy Styles:

• Cream-Based Gravy: For a richer and more indulgent dish, consider making a cream-based gravy instead of the traditional mushroom gravy. This can be done by using heavy cream or half-and-half in place of some or all of the beef broth. The cream adds a luxurious texture and a mild sweetness that pairs beautifully with the savory patties.
• Wine-Based Gravy: Adding red or white wine to the gravy can introduce a new layer of complexity to the dish. Simply deglaze the pan with wine after sautéing the onions and mushrooms, allowing it to reduce before adding the beef broth. This variation creates a sophisticated flavor profile that complements the richness of the meat.

3. Incorporating Vegetables into the Patties:

• For a more nutritious version of Salisbury steak, finely chopped or grated vegetables can be mixed into the patties. Carrots, zucchini, or bell peppers are excellent choices as they add moisture, flavor, and extra nutrients without altering the texture of the meat. This is a great way to sneak in extra vegetables, especially for picky eaters. Just be sure to finely chop the vegetables so they blend seamlessly into the beef mixture.

Frequently Asked Questions (FAQs)

1. Can I use a different type of meat for Salisbury steak? Yes, you can use different types of meat to make Salisbury steak. Ground turkey or chicken are popular alternatives to beef, offering a lighter option that is still flavorful. If you choose to use these leaner meats, consider adding a bit more moisture, such as an extra egg or a tablespoon of olive oil, to prevent the patties from becoming dry. Ground pork can also be used, providing a slightly richer taste and texture.

2. How can I make the gravy thicker without using cornstarch? If you prefer not to use cornstarch, there are several other methods to thicken gravy. One option is to use flour: create a roux by cooking equal parts flour and fat (like butter or oil) before gradually whisking in the beef broth. Another method is to use arrowroot powder or tapioca starch, which are great alternatives to cornstarch and work similarly to thicken the gravy. Additionally, you can reduce the gravy by simmering it longer, allowing the liquid to evaporate and naturally thicken.

3. What are the best substitutes for Worcestershire sauce? If you don’t have Worcestershire sauce on hand, several substitutes can provide a similar depth of flavor. Soy sauce or tamari can be used for a salty, umami flavor. For a closer match, try mixing soy sauce with a bit of vinegar and a dash of hot sauce. Balsamic vinegar can also be used to add acidity and sweetness. Fish sauce or anchovy paste (used sparingly) can replicate the savory depth of Worcestershire sauce as well.

4. Can I make this recipe ahead of time? Yes, Salisbury steak can be made ahead of time, making it a convenient option for busy days. You can prepare the patties and gravy in advance and store them separately in the refrigerator for up to 2 days. When ready to serve, reheat the patties in the gravy on the stovetop until they are heated through. Alternatively, you can freeze the uncooked or partially cooked patties and the gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.

5. How do I store and reheat leftover Salisbury steak? Leftover Salisbury steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the steaks and gravy in a skillet over low heat, adding a splash of water or beef broth to prevent the gravy from thickening too much as it reheats. Cover the skillet and heat until the steaks are warmed through. You can also reheat individual portions in the microwave, covered, in 30-second intervals, stirring the gravy to ensure even heating.

Conclusion

Bobby Flay’s Salisbury steak recipe, with its tender beef patties and rich mushroom gravy, is a delicious twist on a classic comfort food. The combination of well-seasoned meat, savory gravy, and customizable variations makes this dish both satisfying and versatile. Whether you’re cooking for a family dinner or looking for a make-ahead meal, this recipe is sure to impress. Try it at home to experience the warmth and nostalgia that Salisbury steak brings to the table, making it a timeless favorite in any household.

Bobby Flay Salisbury Steak

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• Author: Christine

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Description

Bobby Flay’s Salisbury Steak Recipe with Mushroom Gravy is a modern take on a beloved comfort food classic. This recipe features juicy, well-seasoned beef patties made from 80% lean ground beef, mixed with panko breadcrumbs, tomato sauce, and a hint of Worcestershire sauce. The steaks are browned to perfection and then simmered in a rich, savory mushroom gravy, crafted from white button mushrooms and beef broth. The result is a hearty, flavorful dish that pairs perfectly with mashed potatoes and green beans, making it an ideal choice for a comforting family dinner.

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Ingredients

Salisbury Steak

• Vegetable oil- 4 tablespoons, divided
• Onion ( finely diced)-1
• Garlic cloves (minced)-2
• Ground beef (80 % lean)- 1 lb (500 g)
• Panko breadcrumbs-⅓ cup
• Large egg- 1
• Tomato sauce (marinara)-⅓ cup
• Yellow mustard-1 teaspoon
• Worcestershire sauce-1 teaspoon
• Dried oregano-1 teaspoon
• Ground black pepper-¼ teaspoon
• Salt – to taste

Gravy

• Vegetable oil-1 tablespoon
• Onion (sliced)-1
• White button mushrooms (sliced)-9 oz (250 g)
• Low sodium beef broth-2 ½ cup
• Onion powder-1 teaspoon
• Garlic powder -½ teaspoon
• Worcestershire sauce-1 ½ teaspoon
• Cornstarch- 3 tablespoons +¼ cup water (or beef stock)
• Salt and pepper- as needed

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Instructions

Salisbury steaks

• Heat 2 tablespoons of vegetable oil in a skillet over medium heat.  Add the diced onion and saute until translucent, about 4 minutes. Then, add the garlic and cook further until fragrant, about 40 -60 seconds. Allow to cool down for 1-2 minutes.
• In a large bowl mix together the cooked onion, beef, Panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, pepper and salt. Mix with your hands  JUST until combined. Don’t overmix otherwise the steaks will be tough.
• Form 4-5 oval steaks.
• Heat the remaining 2 tablespoons of oil in the same skillet. Brown the steaks in batches, about  for 2 minutes ( 1 minute per side). Transfer to a plate. The steaks won’t be cooked yet.

Mushroom Gravy

• In the same skillet heat 1 tablespoon of oil over medium heat. Saute onion until browned, about 5 minutes. Add the mushrooms and cook further until golden.
• Return the steaks back to the skillet, pour the beef broth; season with onion powder, garlic powder, Worcestershire sauce, pepper and salt. Bring to a boil, cover and cook for 15 minutes.
• Combine cornstarch with water. Gradually add the mixture into the skillet. Cook for 5 minutes or until the sauce thickens slightly. The steaks are done, when the internal temperature reaches 160 F (71 C).
• Serve with mashed potatoes. Enjoy!

Notes

• Meat Options: While this recipe calls for ground beef, feel free to substitute with ground turkey or chicken for a lighter option. Just remember to adjust the seasoning and add extra moisture if using leaner meats.
• Thickening Gravy: If you prefer not to use cornstarch, you can thicken the gravy with a roux made from flour and butter, or use alternative thickeners like arrowroot or tapioca starch.
• Worcestershire Sauce Substitutes: If Worcestershire sauce is not available, you can substitute with soy sauce mixed with a bit of vinegar, or try balsamic vinegar for a slightly different flavor profile.
• Make-Ahead Tips: This recipe can be prepared in advance, with the patties and gravy stored separately in the refrigerator or freezer. When ready to serve, simply reheat and enjoy.
• Serving Suggestions: For a complete meal, serve the Salisbury steak with classic sides like mashed potatoes and steamed green beans. A slice of crusty bread or a dinner roll is perfect for soaking up any extra gravy.