Description
This Bobby Flay Salisbury Steak recipe features juicy ground beef patties smothered in a savory mushroom gravy. It’s a classic comfort food dish that’s easy to make and full of flavor.
Ingredients
Units
Scale
Salisbury Steak:
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1/3 cup tomato sauce marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/4 teaspoon ground black pepper
- Salt to taste
Gravy:
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz white button mushrooms (250 grams), sliced
- 2 1/2 cups low-sodium beef broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Worcestershire sauce
- 3 tablespoons cornstarch + 1/4 cup water or beef stock
- Salt and pepper as needed
Instructions
- Salisbury steaks: Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onion and saute until translucent. Then, add the minced garlic and cook further until fragrant. Allow to cool down for a few minutes.
- In a large bowl, mix together the cooked onion, ground beef, panko breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix until just combined. Form oval steaks.
- Heat the remaining oil in the skillet. Brown the steaks in batches for about 2 minutes. Transfer to a plate.
- Mushroom Gravy: In the same skillet, heat vegetable oil. Saute sliced onion until browned, then add mushrooms and cook until golden. Return the steaks to the skillet, pour beef broth, season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Cover and cook for 15 minutes.
- Combine cornstarch with water or beef stock. Gradually add the mixture to the skillet. Cook until the sauce thickens slightly. Ensure the internal temperature of the steaks reaches 160 F (71 C).
- Serve with Mashed Potatoes. Enjoy!
