Description
Bobby Flay’s Salisbury Steak is a classic American comfort dish featuring seasoned ground beef patties pan-seared and simmered in a rich, savory mushroom gravy. This recipe brings together flavors of sautéed onions, garlic, mushrooms, and Worcestershire sauce, producing a hearty meal perfect for dinner served alongside creamy mashed potatoes.
Ingredients
Scale
Salisbury Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- ⅓ cup panko breadcrumbs
- 1 large egg
- ⅓ cup tomato sauce marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt to taste
Mushroom Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz white button mushrooms (250 grams), 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
Instructions
- Sauté Onions and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 4 minutes. Stir in the minced garlic and sauté until fragrant, about 40 to 60 seconds. Remove from heat and let cool for 1-2 minutes.
- Prepare the Meat Mixture: In a large bowl, combine the cooked onions and garlic with the ground beef, panko breadcrumbs, egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently just until all ingredients are combined to avoid overworking the meat. Shape the mixture into oval-shaped steaks.
- Brown the Steaks: Heat the remaining 2 tablespoons of vegetable oil in the same skillet over medium heat. Brown the formed steaks in batches, cooking approximately 2 minutes per side, until nicely seared but not cooked through. Transfer the browned steaks to a plate.
- Cook the Mushroom Gravy Base: Using the same skillet, add 1 tablespoon of vegetable oil and heat over medium heat. Sauté the sliced onion until browned and softened, about 5 minutes. Add the sliced mushrooms and cook until golden brown, stirring occasionally.
- Simmer Steaks in Broth: Return the browned salisbury steaks to the skillet, nestling them among the mushrooms and onions. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper to taste. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes to cook the steaks through.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and water (or beef stock) until smooth. Gradually add this slurry to the skillet, stirring constantly. Cook until the sauce thickens slightly and coats the steaks. Ensure the internal temperature of the steaks reaches 160°F (71°C) for safe consumption.
- Serve: Serve the Salisbury steaks hot, topped with the mushroom gravy, ideally alongside creamy mashed potatoes or your favorite side dish. Enjoy your flavorful and classic comfort meal!
Notes
- Do not overmix the ground beef mixture to keep the steaks tender and juicy.
- Ensure the internal temperature of the steaks reaches 160°F (71°C) for food safety.
- Use low-sodium beef broth to control salt levels in the gravy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
