Description

Bobby Flay’s Salisbury Steak recipe is a savory classic with a modern twist, featuring juicy ground beef patties cooked to perfection and smothered in a rich mushroom gravy. This comforting dish combines tender oval-shaped steaks with a flavorful blend of onions, mushrooms, and a tangy Dijon mustard-based sauce, perfect for a satisfying family dinner.

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 Mushroom Gravy

2 tablespoons olive oil (for cooking steaks)
2 tablespoons butter
1 tablespoon olive oil (for gravy)
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)

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Instructions

Make the Salisbury Steaks: In a large bowl, gently combine the ground beef, bread crumbs, milk, egg, finely chopped onion, garlic powder, Worcestershire sauce, salt, and pepper until just mixed.
Shape Patties: Divide the mixture into 4 equal portions and form each into an oval-shaped patty.
Cook the Steaks: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side until golden brown and fully cooked. Remove from skillet and set aside.
Prepare Mushroom Gravy: In the same skillet, add butter and 1 tablespoon olive oil. Once melted, add the sliced onion and cook for 3-4 minutes until softened.
Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 5 minutes until they release moisture and begin to brown.
Add Flour: Sprinkle flour over the onions and mushrooms; stir thoroughly and cook for 1 minute to cook out raw flour taste.
Add Liquids: Gradually whisk in beef broth, Worcestershire sauce, and Dijon mustard, stirring constantly to prevent lumps. Bring to a simmer.
Thicken Gravy: Let the gravy simmer for 4-5 minutes until it thickens to a smooth consistency.
Combine Steaks and Gravy: Return the cooked Salisbury steaks to the skillet, spoon gravy over them, and simmer together for 5 minutes to meld flavors.
Serve: Garnish with freshly chopped parsley and serve hot, ideally with mashed potatoes or rice for a complete meal.

Notes

Use ground beef with a fat content of 80/20 for juicy and flavorful steaks.
Be careful not to overmix the meat mixture to keep patties tender.
Ensure the skillet is hot enough before adding patties to get a nice sear.
Use low-sodium beef broth to control salt levels in the gravy.
The mushroom gravy can be made ahead and reheated before serving.
Pair this dish with creamy mashed potatoes, steamed vegetables, or rice for a hearty meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop
Cuisine: American