If you’re craving a hearty, comforting dish that feels like a warm hug from the inside out, the Bobby Flay Salisbury Steak with Mushroom Gravy Recipe is exactly what you need. This classic American favorite gets a gourmet makeover with Bobby Flay’s signature touches, transforming simple ingredients into juicy, flavorful steaks smothered in a rich, savory mushroom gravy. Perfectly seasoned ground beef patties meet a luscious sauce loaded with tender mushrooms and caramelized onions, making every bite utterly irresistible. Whether it’s a cozy weeknight dinner or a special occasion, this recipe brings satisfying flavors and a comforting vibe to your table that everyone will adore.
Bobby Flay Salisbury Steak with Mushroom Gravy Recipe Ingredients You’ll Need
Ingredients You’ll Need
Getting your ingredients right is the first step to nailing the balance of textures and flavors in this dish. Each component is straightforward but essential, creating the perfect harmony between the juicy steaks and the hearty mushroom gravy.
- Vegetable oil: Divided use ensures proper browning and a flavorful base for the gravy.
- Onions (diced and sliced): Adds both sweetness and depth, with diced for the beef mixture and sliced for the gravy.
- Garlic cloves: Fresh minced garlic gives that irresistible aromatic boost.
- Ground beef (80% lean): Provides juicy, flavorful patties with a perfect fat content for tenderness.
- Panko breadcrumbs: Light binder that keeps the steaks moist without heaviness.
- Large egg: Acts as a gentle binder to hold everything together.
- Tomato sauce marinara: Adds subtle acidity and moisture to the meat mixture.
- Yellow mustard: Brightens the flavor profile with a subtle tang.
- Worcestershire sauce: Delivers umami richness to both the patties and gravy.
- Dried oregano: For a herby, slightly earthy underpinning.
- Ground black pepper and salt: Essential seasoning to bring out all the flavors.
- White button mushrooms: The star of the mushroom gravy, adding texture and umami.
- Low-sodium beef broth: Creates a deeply savory base for the gravy.
- Onion powder and garlic powder: Boost the meaty, savory aroma in the gravy.
- Cornstarch mixed with water or beef stock: Thickens the gravy to silky perfection.
How to Make Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare the Onion and Garlic Base
Start by heating 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion and sauté gently until translucent, which takes about 4 minutes. Then toss in the minced garlic, cooking just until it becomes fragrant—around 40 to 60 seconds. This simple step unlocks the flavors that will infuse the ground beef mixture, so patience here is key. Let this mixture cool slightly before moving on.
Step 2: Combine the Ground Beef Mixture
In a large bowl, bring together the sautéed onion and garlic, 1 pound of ground beef, panko breadcrumbs, the egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Gently mix these ingredients just until combined—you don’t want to overwork the meat or the steaks will turn tough. Shape the mixture into oval-shaped patties that resemble traditional Salisbury steaks.
Step 3: Brown the Steaks
Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the patties in batches, searing each side for about 1 minute to develop a beautiful crust that will enhance both texture and flavor. Once browned, transfer the steaks to a plate to rest briefly while you prepare the mushroom gravy.
Step 4: Make the Mushroom Gravy
Using the same skillet, add a tablespoon of oil and sauté sliced onions over medium heat until they are browned and sweet, about 5 minutes. Add the white button mushrooms and cook until they turn golden and tender, which brings out their earthy flavor. Then return the browned steaks to the skillet.
Step 5: Simmer the Steaks in Gravy
Pour in 2 ½ cups of low-sodium beef broth, and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring everything to a boil, then cover and reduce the heat to simmer for 15 minutes. This step allows the steaks to finish cooking and absorb the rich mushroom flavors from the gravy.
Step 6: Thicken the Mushroom Gravy
Mix 3 tablespoons of cornstarch with ¼ cup of water or beef stock until smooth, then gradually whisk this slurry into the simmering skillet. Cook for a few minutes until the sauce thickens to a luscious, velvety consistency. Check that the steaks have reached an internal temperature of 160°F (71°C) to ensure they’re perfectly cooked and safe to enjoy.
How to Serve Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
Garnishes
To elevate this hearty dish, sprinkle freshly chopped parsley over the mushroom gravy right before serving. It adds a pop of color and a fresh, subtle herbal note that balances the richness. A few cracked black peppercorns on top can also provide a pleasing bite and aroma.
Side Dishes
The classic companion to Bobby Flay Salisbury Steak with Mushroom Gravy Recipe is creamy mashed potatoes, which soak up the luscious gravy beautifully. You can also serve it alongside buttered green beans, roasted carrots, or a crisp garden salad for a well-rounded meal that’s both comforting and vibrant.
Creative Ways to Present
Want to impress your guests? Plate the Salisbury steaks on a bed of garlic mashed potatoes, spoon the mushroom gravy generously over, and garnish with sautéed green peas or crispy fried shallots for texture contrast. Serving it in rustic cast-iron skillets can also bring a cozy, homey touch to the dinner table.
Make Ahead and Storage
Storing Leftovers
Let the Bobby Flay Salisbury Steak with Mushroom Gravy Recipe cool completely before transferring it to an airtight container. Store in the refrigerator for up to three days. The flavors actually deepen in the fridge, making leftovers even more delicious.
Freezing
This dish freezes well, making it perfect for meal prep. Place the steaks and gravy in a freezer-safe container, leaving some space at the top for expansion, and freeze for up to two months. Thaw overnight in the refrigerator before reheating to maintain the best texture and flavor.
Reheating
Reheat gently over low-medium heat on the stove, stirring occasionally to keep the mushroom gravy from sticking or burning. Alternatively, microwave in shorter bursts, stirring each time, until warmed through. This prevents overcooking and keeps the steaks tender and juicy.
FAQs
Can I use a different type of meat for this Bobby Flay Salisbury Steak with Mushroom Gravy Recipe?
Absolutely! While ground beef offers the traditional flavor and texture, you can substitute ground turkey or a blend of beef and pork to vary the richness and taste. Just keep the fat content in mind to maintain juicy patties.
Is it possible to make this recipe gluten-free?
Yes, you can easily swap the panko breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Just make sure all other ingredients, like Worcestershire sauce, are also gluten-free to keep the dish safe for gluten-sensitive eaters.
How do I know when the Salisbury steaks are fully cooked?
The best way is to use a meat thermometer to check that the internal temperature reaches 160°F (71°C). This ensures the steaks are safe to eat while remaining tender and juicy.
Can this mushroom gravy be made vegetarian?
While this particular recipe focuses on beef broth for richness, you can substitute vegetable broth and omit the steaks to make a delicious vegetarian mushroom gravy. Adding soy sauce or miso paste boosts the umami flavor.
What are some good alternatives to mashed potatoes with this dish?
If you want to switch things up, creamy polenta, buttery egg noodles, or roasted root vegetables also pair wonderfully with the flavors of this Bobby Flay Salisbury Steak with Mushroom Gravy Recipe.
Final Thoughts
There’s something undeniably satisfying about sinking your fork into tender, juicy Salisbury steak covered in a silky mushroom gravy. The Bobby Flay Salisbury Steak with Mushroom Gravy Recipe takes a classic comfort food and turns it into a memorable meal packed with layers of flavor and heartwarming textures. Give this recipe a try—it’s perfect for cozy dinners that feel like a celebration at home. You’re going to love how simple ingredients come together in such a delicious way that keeps everyone asking for seconds.
Print
Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Bobby Flay’s Salisbury Steak recipe features tender, flavorful ground beef patties cooked to perfection and smothered in a rich mushroom gravy. This classic American comfort dish is elevated with savory ingredients like Worcestershire sauce, fresh mushrooms, and aromatic spices, making it perfect for a hearty family dinner served alongside creamy mashed potatoes.
Ingredients
Salisbury Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- â…“ cup panko breadcrumbs
- 1 large egg
- â…“ 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
- Prepare the onions and garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4 minutes. Add the minced garlic cloves and cook until fragrant, about 40-60 seconds. Remove from heat and allow to cool for 1-2 minutes.
- Make the beef mixture: In a large bowl, combine the cooked onion and garlic with ground beef, panko breadcrumbs, egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently just until 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 for about 2 minutes total, ensuring they develop a nice crust. Transfer the browned steaks to a plate.
- Cook mushrooms and onions: In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced onion and sauté until browned and caramelized, approximately 5 minutes. Add the sliced mushrooms and cook until golden and tender.
- Simmer steaks in broth: Return the browned steaks to the skillet with the mushroom and onion mixture. Pour in the low-sodium beef broth, then season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, cover the skillet, reduce heat to low, and cook for 15 minutes, allowing the flavors to meld and the steaks to cook through.
- Thicken the gravy: In a small bowl, combine cornstarch with water or beef stock to make a slurry. Gradually stir this mixture into the skillet, and cook until the gravy thickens slightly. Ensure the steaks reach an internal temperature of 160°F (71°C) for safe consumption.
- Serve: Serve the Salisbury steaks hot, smothered with the mushroom gravy. Traditionally, pair them with creamy mashed potatoes for a comforting meal. Enjoy!
Notes
- Be careful not to overmix the meat mixture to keep the steaks tender.
- Use low-sodium beef broth to control the salt level in the dish.
- The internal temperature of the steaks should reach 160°F (71°C) to ensure they are fully cooked.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Leftovers can be stored in the refrigerator for up to 3 days.
