Description
This Bobby Flay Salisbury Steak recipe features juicy ground beef patties smothered in a rich mushroom and onion gravy. Perfectly seasoned and cooked stovetop, it delivers classic American comfort food that pairs wonderfully with mashed potatoes or egg noodles.
Ingredients
Scale
For the Patties
- 1 ½ pounds ground beef (80/20)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon ketchup
- 1 teaspoon Dijon mustard
- ½ cup breadcrumbs
- 1 large egg
- Salt and freshly ground black pepper, to taste
For Cooking and Gravy
- 2 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 1 small onion, thinly sliced (for gravy)
- 8 ounces cremini or button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce (for gravy)
- 1 teaspoon Dijon mustard (for gravy)
- Chopped fresh parsley for garnish (optional)
Instructions
- Prepare the Patties: In a large mixing bowl, combine ground beef, finely chopped onion, minced garlic, Worcestershire sauce, ketchup, Dijon mustard, breadcrumbs, egg, salt, and black pepper. Mix gently until just combined, being careful not to overwork the meat. Shape the mixture into 4 oval patties about ¾-inch thick.
- Brown the Patties: Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes per side until browned and mostly cooked through. Transfer the patties to a plate and set aside.
- Cook the Vegetables: In the same skillet, melt the unsalted butter over medium heat. Add the thinly sliced onion and mushrooms. Cook, stirring occasionally, until softened and browned, about 6-8 minutes.
- Make the Gravy: Sprinkle the flour over the onions and mushrooms. Cook, stirring constantly, for 1 minute to eliminate the raw flour taste. Slowly pour in the beef broth while whisking to prevent lumps. Stir in Worcestershire sauce and Dijon mustard. Simmer the gravy for 4-5 minutes until it thickens.
- Finish Cooking the Steaks: Return the browned patties to the skillet with the gravy. Spoon the gravy over the steaks. Cover the skillet and reduce heat to low. Simmer gently for another 10 minutes until the steaks are fully cooked through.
- Serve: Serve the Salisbury steaks hot with the mushroom onion gravy spooned over the top. Garnish with chopped fresh parsley if desired. Ideal accompaniments include mashed potatoes or egg noodles.
Notes
- For richer flavor, you can use a mix of ground beef and ground pork.
- The patties can be prepared ahead of time and refrigerated until ready to cook.
- Leftovers reheat well the next day, making this a great make-ahead meal.
- To make this recipe gluten-free, substitute the breadcrumbs and all-purpose flour with gluten-free alternatives.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 520
- Sugar: 4g
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 13g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
