Salisbury Steak
Bobby Flay’s Salisbury Steak is a classic American dish featuring seasoned ground beef patties with rich mushroom gravy, perfect for dinner or entertaining.
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.
Notes
Serve hot, drizzled generously with mushroom gravy. Pairs wonderfully with mashed potatoes, rice, or a side of steamed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.