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
Scale
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.
