Description
Bobby Flay’s Salisbury Steak with Mushroom Gravy is a hearty and flavorful dish featuring tender ground beef patties cooked to perfection and smothered in a rich mushroom and onion gravy. This classic American comfort food recipe combines simple ingredients like ground beef, panko breadcrumbs, and aromatic spices with a luscious mushroom gravy made from fresh onions, mushrooms, and beef broth. It’s an easy, satisfying meal perfect for family dinners served over mashed potatoes or rice.
Ingredients
Scale
Salisbury Steak
- 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
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
Instructions
- Prepare the Salisbury Steaks: In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce, egg, mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently to combine without overworking the meat to keep the patties tender.
- Shape Patties: Form the mixture into 4 oval-shaped patties, evenly sized to ensure uniform cooking.
- Brown Patties: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the patties and brown them for about 3 minutes on each side until they develop a nice crust. Remove the patties from the skillet and set aside.
- Cook Onions and Mushrooms: In the same skillet, add another 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and mushrooms and cook for 5 to 7 minutes until they are softened and slightly caramelized.
- Add Seasonings and Broth: Stir in the onion powder, garlic powder, and Worcestershire sauce. Pour in the low-sodium beef broth and bring the mixture to a gentle simmer.
- Thicken Gravy: Stir in the cornstarch slurry (2 tsp cornstarch mixed with 2 tsp water) and cook for 2 to 3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Combine Patties and Gravy: Return the browned patties to the skillet, nestling them into the mushroom gravy.
- Simmer to Cook Through: Reduce heat to low, cover the skillet, and let the patties simmer in the gravy for 10 to 12 minutes, ensuring they are fully cooked and tender.
- Garnish and Serve: Optionally garnish with fresh parsley. Serve the Salisbury steaks hot, spooning the mushroom gravy over them, ideally with mashed potatoes or rice.
Notes
- Do not overmix the ground beef mixture to keep the patties tender and juicy.
- Use low-sodium beef broth to control the saltiness of the dish.
- For a thicker gravy, add a little more cornstarch slurry as needed during cooking.
- Fresh parsley adds a nice color contrast and fresh flavor when garnishing.
- This dish pairs wonderfully with mashed potatoes or steamed rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
