Description
Bobby Flay’s Salisbury Steak recipe features juicy oval-shaped ground beef patties infused with flavorful sautéed onions, garlic, and herbs, cooked to perfection and smothered in a rich, savory mushroom gravy made with white button mushrooms and beef broth. This classic American comfort food is easy to prepare on the stovetop and pairs wonderfully with mashed potatoes.
Ingredients
Scale
For the Salisbury Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- ⅓ cup panko breadcrumbs
- 1 large egg
- ⅓ cup tomato sauce marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt to taste
For the Mushroom Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz white button mushrooms (250 grams), sliced
- 2 ½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- ¼ cup water or beef stock
- Salt and pepper as needed
Instructions
- Prepare the Onion and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 40-60 seconds. Remove from heat and let cool for 1-2 minutes.
- Mix the Meat Mixture: In a large bowl, combine the cooked onion and garlic with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently until just combined. Shape the mixture into oval-shaped steaks.
- Brown the Steaks: Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the steaks in batches for about 2 minutes total, turning to get a nice crust. Transfer the browned steaks to a plate and set aside.
- Make the Mushroom Gravy Base: In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté until browned and caramelized, about 5 minutes. Add the sliced mushrooms and cook until golden brown, about 5-7 minutes.
- Simmer the Steaks in Gravy: Return the browned steaks to the skillet. Pour in the beef broth and add onion powder, garlic powder, Worcestershire sauce, salt, and pepper to taste. Bring to a boil, then cover the skillet and simmer for 15 minutes, allowing the steaks to cook through and flavors to meld.
- Thicken the Gravy: In a small bowl, combine cornstarch with water or beef stock to make a slurry. Gradually whisk the slurry into the simmering skillet. Continue cooking until the sauce thickens slightly. Verify that the steaks have reached an internal temperature of 160°F (71°C) for safety.
- Serve: Spoon the mushroom gravy over the Salisbury steaks and serve immediately with a side of mashed potatoes. Enjoy your hearty and comforting meal!
Notes
- Ensure not to overmix the ground beef mixture to keep the steaks tender.
- Use low-sodium beef broth to better control the salt level in the gravy.
- For thicker gravy, add a little more cornstarch slurry gradually, but do not over-thicken.
- Steaks can be made ahead of time and reheated gently in the gravy.
- Serve with classic sides like mashed potatoes or steamed vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
