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.
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
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.