Bobby Flay’s Salisbury Steak is a classic American dish that brings comfort and flavor to your dinner table. This dish, composed of seasoned ground beef patties covered in rich mushroom gravy, is not only delicious but also easy to prepare. Whether you’re cooking for your family or hosting friends, this recipe is sure to impress.
Why Make This Recipe
Salisbury Steak is a great choice for several reasons. First, it’s a nostalgic dish for many, reminding people of hearty home-cooked meals. Secondly, it is relatively quick to make, making it perfect for busy weeknights. Lastly, the flavors are incredible! The combination of juicy beef patties and savory mushroom gravy creates a satisfying meal that everyone will enjoy.
How to Make Bobby Flay Salisbury Steak
Making Bobby Flay’s Salisbury Steak is simple and straightforward, ensuring even novice cooks can create a delicious dish. Follow the steps below for a meal that is sure to please.
Ingredients
- 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)
- 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)
Directions
Make the Salisbury Steaks: In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook for an additional minute.
In a bowl, mix ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Form this mixture into four patties.
In the skillet, cook the patties for about 4-5 minutes on each side until nicely browned. Once done, transfer them to a plate and cover to keep warm.
Prepare the Mushroom Gravy: In the same skillet, add 1 tablespoon of vegetable oil and the sliced onion. Sauté until the onion is translucent. Add the sliced mushrooms and cook until they are browned.
Pour in the beef broth, onion powder, garlic powder, and Worcestershire sauce. Bring the mixture to a simmer.
To thicken the gravy, mix the cornstarch with water or beef stock until smooth, then stir it into the skillet. Cook until the gravy thickens.
Return the Salisbury steaks to the skillet, spooning the gravy over them. Let them simmer for a few more minutes to heat through.
How to Serve Bobby Flay Salisbury Steak
Serve Bobby Flay’s Salisbury Steak hot, drizzled generously with the mushroom gravy. It pairs wonderfully with mashed potatoes, rice, or a side of steamed vegetables for a complete meal.
How to Store Bobby Flay Salisbury Steak
To store leftover Salisbury Steak, allow it to cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can also freeze it for longer storage, up to 3 months. Be sure to cool the gravy before freezing to maintain the best texture.
Tips to Make Bobby Flay Salisbury Steak
- Make sure to use 80% lean ground beef for the best flavor and moisture.
- Adjust the seasoning based on your taste preferences; feel free to experiment with different herbs.
- If you prefer a thicker gravy, add more cornstarch mixed with water, but do so gradually.
Variation
For a different twist on this recipe, you can incorporate different types of mushrooms, such as cremini or shiitake, to enhance the flavor. You can also add vegetables, like peas or carrots, to the gravy for extra nutrition and color.
FAQs
1. Can I use other meats for Salisbury Steak?
Yes! You can use ground turkey or chicken if you prefer a lighter option, but the flavor will differ slightly.
2. Is there a way to make this recipe gluten-free?
Absolutely! Replace the panko breadcrumbs with gluten-free breadcrumbs and make sure the Worcestershire sauce is gluten-free as well.
3. Can I make Salisbury Steak ahead of time?
Yes, you can prepare the patties and gravy in advance, then store them separately in the refrigerator. Reheat before serving for best results.
Salisbury Steak
Ingredients
For the Salisbury Steaks
- 4 tablespoons vegetable oil (divided)
- 1 small onion (finely diced)
- 2 cloves garlic (minced)
- 1 pound ground beef (80% lean) 500 grams
- 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
For the Mushroom Gravy
- 1 tablespoon vegetable oil
- 1 small onion (sliced)
- 9 oz white button mushrooms (sliced) 250 grams
- 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
Instructions
Make the Salisbury Steaks
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the diced onion and cook until softened. Stir in the minced garlic and cook for an additional minute.
- In a bowl, mix ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Form this mixture into four patties.
- In the skillet, cook the patties for about 4-5 minutes on each side until nicely browned. Once done, transfer them to a plate and cover to keep warm.
Prepare the Mushroom Gravy
- In the same skillet, add 1 tablespoon of vegetable oil and the sliced onion. Sauté until the onion is translucent. Add the sliced mushrooms and cook until they are browned.
- Pour in the beef broth, onion powder, garlic powder, and Worcestershire sauce. Bring the mixture to a simmer.
- To thicken the gravy, mix the cornstarch with water or beef stock until smooth, then stir it into the skillet. Cook until the gravy thickens.
- Return the Salisbury steaks to the skillet, spooning the gravy over them. Let them simmer for a few more minutes to heat through.
