Description
Bobby Flay’s Salisbury Steak with Mushroom Gravy is a hearty, flavorful classic American dish featuring tender ground beef patties simmered in a rich mushroom and onion gravy. Perfectly balanced with herbs and tangy Worcestershire sauce, this comfort food favorite is ideal for a satisfying 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 frying)
Mushroom Gravy
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 2 tbsp vegetable oil (for sautéing)
- 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 the ground beef, panko breadcrumbs, tomato sauce or ketchup, egg, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently using your hands or a spoon, being careful not to overwork the meat to keep the patties tender.
- Shape Patties: Divide the mixture into four equal portions and shape each into an oval patty, about 3/4-inch thick for even cooking.
- Brown Patties: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the patties and brown on each side for about 3 minutes until a crust forms. Remove patties from the skillet and set aside but keep the skillet for the gravy.
- Sauté Onions and Mushrooms: In the same skillet, add 2 tablespoons of vegetable oil over medium heat. Add sliced onions and mushrooms and cook for 5-7 minutes, stirring occasionally, until they become softened and begin to caramelize.
- Add Seasonings and Broth: Stir in onion powder, garlic powder, and Worcestershire sauce. Pour in the beef broth and bring the mixture to a gentle simmer.
- Thicken Gravy: Stir the cornstarch slurry into the skillet and cook for 2-3 minutes until the gravy thickens to a silky consistency. Taste and season with salt and pepper as needed.
- Simmer Patties in Gravy: Nestle the browned patties back into the skillet, partially submerged in the mushroom gravy. Reduce the heat to low, cover, and let simmer gently for 10-12 minutes until the patties are cooked through to an internal temperature of 160°F (71°C).
- Serve: Optionally garnish with fresh parsley. Serve the Salisbury steaks hot, spooning plenty of mushroom gravy over them. They pair wonderfully with mashed potatoes or steamed rice for a comforting meal.
Notes
- Do not overmix the ground beef mixture to ensure tender patties.
- Use low-sodium beef broth to control the saltiness of the gravy.
- Ensure patties reach a safe internal temperature of 160°F (71°C) before serving.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- You can prepare the mushroom gravy in advance and reheat gently before combining with the patties.
