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Bobby Flay Salisbury Steak with Mushroom Gravy Recipe

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3.8 from 153 reviews

Bobby Flay’s Salisbury Steak recipe features juicy ground beef patties cooked in a savory mushroom gravy. This classic American dish combines flavorful sautéed onions and mushrooms with a rich, thickened beef broth sauce, perfect for a comforting and hearty meal.

Ingredients

For the Salisbury Steaks:

  • 4 tbsp vegetable oil (divided)
  • 1 yellow onion (finely diced)
  • 2 garlic cloves (minced)
  • 1 lb ground beef (80% lean)
  • 1/3 cup panko breadcrumbs
  • 1 large egg
  • 1/3 cup marinara sauce
  • 1 tsp yellow mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • 1/4 tsp black pepper
  • Salt to taste

For the Mushroom Gravy:

  • 1 tbsp vegetable oil
  • 1 yellow onion (sliced)
  • 9 oz white button mushrooms (sliced)
  • 2 1/2 cups low-sodium beef broth
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1 1/2 tsp Worcestershire sauce
  • 3 tbsp cornstarch + 1/4 cup water
  • Salt and pepper to taste

Instructions

  1. Prep the aromatics: Heat 3 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced yellow onion and sauté until soft and translucent, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant. Remove from heat and let the mixture cool slightly.
  2. Make the patties: In a large mixing bowl, combine the ground beef, cooled onion and garlic mixture, panko breadcrumbs, egg, marinara sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently until just combined. Divide the mixture into four equal portions and shape each into an oval patty.
  3. Cook the patties: Heat the remaining 1 tablespoon of vegetable oil in the skillet over medium-high heat. Add the patties and brown for 4-5 minutes on each side until a crust forms and they are mostly cooked through. Remove patties from the skillet and set aside.
  4. Start the gravy: In the same skillet, add sliced yellow onions and cook over medium heat for 3-4 minutes until softened and beginning to caramelize.
  5. Add mushrooms: Add the sliced white button mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms are golden brown and most of their moisture has evaporated.
  6. Build the sauce: Pour in the low-sodium beef broth along with onion powder, garlic powder, and Worcestershire sauce. Stir to combine and bring the mixture to a gentle simmer. Let simmer for 5 minutes to allow flavors to meld.
  7. Thicken: In a small bowl, whisk together cornstarch and water to create a slurry. Slowly pour the slurry into the simmering gravy while stirring constantly to avoid lumps. Continue cooking until the gravy thickens, about 2-3 minutes.
  8. Finish: Return the browned patties to the skillet. Spoon some gravy over the patties and simmer gently for 5-7 minutes to finish cooking the meat and let flavors combine. Season the gravy with salt and pepper to taste. Serve hot.

Notes

  • Use 80% lean ground beef for the best balance of juiciness and flavor.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
  • If you prefer a thicker gravy, increase the cornstarch slurry slightly.
  • Salisbury steak pairs well with mashed potatoes or steamed vegetables.
  • Let the onion and garlic mixture cool before mixing with the beef to keep the patties tender.

Find it online: https://flavorspath.com/bobby-flay-salisbury-steak-with-mushroom-gravy-recipe/