Description

This classic Bobby Flay Salisbury Steak recipe features tender ground beef patties simmered in a rich mushroom and onion gravy, delivering a comforting and flavorful meal perfect for weeknight dinners or casual gatherings. The combination of sautéed aromatics, savory Worcestershire sauce, and a velvety thickened gravy makes this dish a delicious twist on traditional Salisbury steak.

Ingredients

Scale

Steak and Aromatics

4 tablespoons vegetable oil, divided
1 onion, finely diced
2 garlic cloves, minced
1 pound (500 grams) ground beef, 80% lean
⅓ cup panko breadcrumbs
1 large egg
⅓ cup tomato sauce or marinara
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
¼ teaspoon ground black pepper
Salt, to taste

Gravy

1 tablespoon vegetable oil
1 onion, sliced
9 oz (250 grams) white button mushrooms, sliced
2 ½ cups low-sodium beef broth
1 teaspoon onion powder
½ teaspoon garlic powder
1 ½ teaspoons Worcestershire sauce
3 tablespoons cornstarch
¼ cup water or beef stock
Salt and pepper, as needed

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Instructions

Prepare Aromatics: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté for about 4 minutes until translucent. Stir in minced garlic and cook for another 40-60 seconds until fragrant. Remove from heat and let cool for 1-2 minutes.
Make Steak Mixture: In a large bowl, combine the cooked onion and garlic with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently by hand until just combined to keep the steaks tender.
Shape Steaks: Form the meat mixture into 4-5 oval-shaped patties evenly sized for cooking consistency.
Sear Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil. Brown the patties for about 2 minutes total, flipping once to sear each side evenly. Transfer the browned, but not fully cooked, steaks to a plate.
Start Gravy: Add 1 tablespoon of vegetable oil to the skillet. Sauté the sliced onion for about 5 minutes until browned and soft. Add the sliced mushrooms and cook until golden and tender.
Simmer Steaks in Gravy: Return the seared steaks to the skillet. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then cover, reduce heat to low, and simmer for 15 minutes, allowing the steaks to cook through and flavors to meld.
Thicken Gravy: In a small bowl, mix the cornstarch with water or beef stock until smooth. Gradually stir this slurry into the skillet. Cook for about 5 minutes, stirring frequently, until the gravy thickens and the steaks reach an internal temperature of 160°F (71°C).
Serve: Serve the Salisbury steaks hot, spooning the mushroom gravy over them. They pair wonderfully with mashed potatoes or your choice of side dishes.

Notes

Do not overmix the meat mixture to ensure tender steaks.
Use a meat thermometer to check that the steaks reach 160°F (71°C) for safe consumption.
For a richer flavor, use homemade or high-quality beef broth.
Leftover Salisbury steak with gravy reheats well in a covered skillet over low heat.
Substitute panko breadcrumbs with regular breadcrumbs if unavailable.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: American