Description
Bobby Flay’s Salisbury Steak with Mushroom Gravy is a classic American comfort food dish featuring juicy ground beef patties seasoned and cooked to perfection, served with a rich and savory mushroom gravy made from sautéed mushrooms, onions, and beef broth. This recipe balances hearty flavors with simple cooking techniques, creating a satisfying meal perfect for any occasion.
Ingredients
Scale
For the Salisbury Steak Patties
- 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 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp Worcestershire sauce
For the Mushroom Gravy
- 2 tbsp vegetable oil
- 8 oz button mushrooms, sliced
- 1 medium onion, sliced
- 2 cups low-sodium beef broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp Worcestershire sauce
- Cornstarch for thickening (about 1 tbsp cornstarch mixed with 2 tbsp water)
- Salt and pepper to taste
Instructions
- Prepare the Patties: In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce or ketchup, egg, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently until just combined to avoid overworking the meat. Shape the mixture into four even-sized patties.
- Brown the Patties: Heat vegetable oil in a large skillet over medium heat. Add the patties and cook for 4-5 minutes on each side until they develop a nice browned crust. Remove the patties from the skillet and set aside.
- Sauté Mushrooms and Onions: In the same skillet, add the sliced onions and mushrooms. Cook for about 5 minutes, stirring occasionally, until they soften and start to brown, absorbing the flavor left from the patties.
- Simmer in Broth: Pour in the low-sodium beef broth, then add onion powder, garlic powder, and additional Worcestershire sauce. Bring the mixture to a gentle simmer. Return the browned patties to the skillet, nestling them into the gravy. Cover and cook for about 10 minutes until the patties are cooked through.
- Thicken the Gravy: Mix cornstarch with cold water to create a smooth slurry. Stir this mixture into the skillet and cook for an additional 1-2 minutes, stirring frequently, until the gravy thickens to your desired consistency.
- Season and Serve: Taste the gravy and adjust seasoning with salt and pepper as needed. Serve the Salisbury steak hot, topped with the mushroom gravy and accompanied by your choice of sides.
Notes
- Do not overmix the ground beef mixture to keep patties tender.
- Panko breadcrumbs help maintain a light texture in the patties but can be substituted with regular breadcrumbs if needed.
- If you prefer a thicker gravy, increase the cornstarch slurry slightly but add gradually to avoid clumping.
- For a richer flavor, use homemade beef broth or stock instead of store-bought.
- This dish pairs wonderfully with mashed potatoes, steamed vegetables, or buttered egg noodles.
