Description
This Bobby Flay Salisbury Steak with Mushroom Gravy recipe delivers classic comfort food with a gourmet twist. Juicy ground beef patties are pan-seared to perfection, then simmered in a flavorful mushroom and onion gravy. Ready in 40 minutes, this dish is ideal for a hearty family dinner served over mashed potatoes or rice.
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 cooking)
Mushroom Gravy
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 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
- 2 tbsp vegetable oil (for cooking)
Instructions
- Prepare the Salisbury Steaks: In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce, egg, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently to incorporate but avoid overworking the meat to keep the patties tender.
- Shape the Patties: Divide the mixture into four equal portions and shape each into an oval patty, ensuring uniform thickness for even cooking.
- Brown the Patties: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the patties and cook for about 3 minutes per side until nicely browned. Remove them from the skillet and set aside.
- Cook Onions and Mushrooms: In the same skillet, heat another 2 tablespoons of vegetable oil over medium heat. Add sliced onions and mushrooms, cooking for 5-7 minutes until they soften and release their moisture.
- Add Seasonings and Broth: Stir in onion powder, garlic powder, and Worcestershire sauce. Pour in the low-sodium beef broth and bring the mixture to a gentle simmer.
- Thicken the Gravy: Mix the cornstarch slurry well and slowly stir it into the simmering broth. Continue cooking for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Simmer the Patties in Gravy: Return the browned patties to the skillet, nestling them gently into the mushroom gravy. Lower the heat to low, cover the skillet, and simmer for 10-12 minutes until the patties are fully cooked through.
- Serve and Garnish: Optionally garnish the Salisbury steaks with fresh parsley. Serve hot over creamy mashed potatoes or fluffy rice for a satisfying meal.
Notes
- Use 80% lean ground beef for a good balance between flavor and juiciness.
- Avoid over-mixing the beef mixture to keep patties tender.
- If preferred, substitute tomato sauce with ketchup for a sweeter flavor.
- Make sure to slice onions and mushrooms evenly for consistent cooking.
- The cornstarch slurry helps achieve a thick, glossy gravy—stir it in gradually.
- Simmer covered to keep patties moist and allow flavors to meld.
- Garnish with fresh parsley or chives for color and freshness.
- This dish pairs beautifully with mashed potatoes, rice, or buttered noodles.
