Description
Enjoy Bobby Flay’s take on Salisbury Steak—a classic comfort dish featuring juicy beef patties and rich mushroom gravy, served with mashed potatoes for the ultimate hearty meal.
Ingredients
Units
Scale
For the Salisbury Steak
- 4 tbsp vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 lb (500 g) ground beef (80% lean)
- 1/3 cup Panko breadcrumbs
- 1 large egg
- 1/3 cup tomato sauce (marinara)
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- 1/4 tsp ground black pepper
- Salt to taste
For the Mushroom Gravy
- 1 tbsp vegetable oil
- 1 onion, sliced
- 9 oz (250 g) white button mushrooms, sliced
- 2 1/2 cups low-sodium beef broth
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp Worcestershire sauce
- 3 tbsp cornstarch + 1/4 cup water (or beef stock)
- Salt and pepper to taste
Instructions
Step 1: Prepare the Salisbury Steaks
- Sauté the aromatics: Heat 2 tbsp of vegetable oil in a skillet over medium heat. Add the diced onion and cook until translucent (about 4 minutes). Add the minced garlic and cook until fragrant (40–60 seconds). Let cool for 1–2 minutes.
- Mix the steak ingredients: In a large bowl, combine the cooked onion, ground beef, breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix gently with your hands until just combined. Avoid overmixing to keep the steaks tender.
- Form the steaks: Shape the mixture into 4–5 oval patties.
- Brown the steaks: Heat the remaining 2 tbsp of oil in the skillet. Sear the steaks in batches for about 2 minutes (1 minute per side). Transfer to a plate. The steaks will finish cooking in the gravy.
Step 2: Make the Mushroom Gravy
- Cook the onions and mushrooms: In the same skillet, heat 1 tbsp of oil over medium heat. Sauté the sliced onion until browned (about 5 minutes). Add the mushrooms and cook until golden.
- Simmer with broth: Return the steaks to the skillet. Pour in the beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, cover, and reduce to a simmer. Cook for 15 minutes.
- Thicken the gravy: Mix the cornstarch with water to make a slurry. Gradually stir it into the skillet. Cook for an additional 5 minutes, or until the gravy thickens slightly. Ensure the steaks reach an internal temperature of 160°F (71°C).
Step 3: Serve
- Plate the Salisbury steaks with creamy mashed potatoes and spoon the mushroom gravy over the top. Enjoy!
Notes
- Enhance Flavor: Add a splash of red wine or balsamic vinegar to the gravy for extra depth.
- Meat Mixture: Combine ground beef with ground pork or turkey for a unique twist.
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: Per Serving
- Calories: 358 kcal
- Protein: 32 g
