Description
Bobby Flay’s Salisbury Steak recipe offers a classic comfort food dish with a flavorful twist. Juicy ground beef patties infused with garlic and Worcestershire sauce are pan-seared to perfection and smothered in a rich mushroom gravy made with sautéed onions, cremini mushrooms, and a savory blend of beef broth, Dijon mustard, and Worcestershire sauce. This quick and satisfying meal is perfect for a hearty weeknight dinner and pairs beautifully with mashed potatoes or rice.
Ingredients
Scale
For the Salisbury Steaks
- 1 1/2 pounds ground beef (preferably 80/20)
- 1/2 cup bread crumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely chopped
- 2 teaspoons garlic powder
- 1 teaspoon Worcestershire sauce
- Salt and freshly ground black pepper, to taste
For Cooking and Gravy
- 2 tablespoons olive oil (for cooking the steaks)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion, sliced
- 8 ounces cremini or button mushrooms, sliced
- 1/4 cup all-purpose flour
- 1 1/2 cups beef broth (low-sodium)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Make the Salisbury Steaks: In a large bowl, combine the ground beef, bread crumbs, milk, egg, finely chopped onion, garlic powder, Worcestershire sauce, salt, and black pepper. Gently mix until just combined to keep the patties tender.
- Shape Patties: Divide the meat mixture into 4 equal portions and shape each into an oval patty, about 1/2-inch thick.
- Cook the Steaks: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the patties and sear for 4-5 minutes on each side until browned and fully cooked through. Remove the patties from the skillet and set aside.
- Prepare Mushroom Gravy: In the same skillet, add 2 tablespoons butter and 1 tablespoon olive oil. Once melted, add the sliced onion and cook for 3-4 minutes, stirring occasionally, until softened.
- Sauté Mushrooms: Add the sliced mushrooms and cook for another 5 minutes until they release moisture and begin to brown, enhancing their flavor.
- Add Flour: Sprinkle the flour evenly over the onions and mushrooms. Stir well to combine and cook for about 1 minute to eliminate the raw flour taste.
- Make Gravy: Gradually pour in the beef broth while stirring constantly to avoid lumps. Add Worcestershire sauce and Dijon mustard, then bring the mixture to a gentle simmer.
- Thicken Gravy: Continue cooking the gravy for 4-5 minutes until it thickens to a smooth, velvety consistency.
- Combine Steaks and Gravy: Return the cooked Salisbury steaks to the skillet and spoon the mushroom gravy over them. Let them simmer together for an additional 5 minutes to meld the flavors.
- Serve: Garnish with freshly chopped parsley and serve the Salisbury steaks hot alongside mashed potatoes or rice for a comforting meal.
Notes
- Use ground beef with a fat content of about 80/20 for juicy, flavorful patties.
- Do not overmix the beef mixture to keep the steaks tender.
- Low-sodium beef broth controls the saltiness of the gravy; adjust seasoning at the end if needed.
- For a thicker gravy, simmer a bit longer or add a slurry of flour and water.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
