Bobby Flay Salisbury Steak

Juicy beef patties coated in a savory mushroom gravy make this Salisbury steak a nostalgic favorite and a guaranteed crowd-pleaser at the dinner table. The combination of caramelized onions, tender mushrooms, and flavorful beef delivers the kind of comfort food that always feels like coming home.

This dish quickly became a staple in my kitchen after the first try. My family asks for seconds every time I make it and I find myself craving that mushroom gravy long after dinner is done.

Ingredients

• Vegetable oil: gives a neutral base for frying and allows the steak and veggies to brown evenly
• Onion: both diced and sliced to give sweetness and texture in the patties and sauce
• Garlic: fresh garlic mingled into the patties for depth and aroma
• Ground beef: look for eighty percent lean to ensure juicy, hearty patties
• Panko breadcrumbs: provide airy lightness and create a tender finish
• Egg: binds the patties so they hold together during cooking
• Tomato sauce: marinara adds subtle tang and extra moisture inside the beef mixture
• Yellow mustard: brings brightness and balance to the overall flavor
• Worcestershire sauce: infuses savory complexity and enhances the beefy notes
• Dried oregano: gives a gentle herbaceous warmth
• Ground black pepper and salt: for essential seasoning throughout
• White button mushrooms: select firm and dry mushrooms for best texture in the gravy
• Low sodium beef broth: allows you to control the saltiness while building a rich sauce
• Onion powder and garlic powder: intensify the savoriness of the gravy without overpowering
• Cornstarch: thickens the sauce for that classic silken finish
• Water or beef stock: for creating a smooth cornstarch slurry to thicken the sauce just right

Step by Step Instructions

Sauté the Aromatics:

Heat two tablespoons of oil in a skillet on medium heat. Cook finely diced onion for four minutes until they look translucent and sweet. Add minced garlic and continue to stir for one minute until the aroma becomes pronounced but not browned. Take the pan off the heat and let this mixture cool slightly so it does not cook the next ingredients.

Make the Patty Mixture:

In a large bowl mix together the cooled onion and garlic with ground beef panko egg tomato sauce yellow mustard Worcestershire oregano black pepper and salt. Gently combine these with your hands. Stop mixing as soon as everything looks combined to keep the patties tender.

Shape the Steaks:

Form the beef mixture into four to five oval-shaped patties of even size. This helps them cook at the same rate and gives them a classic Salisbury steak appearance.

Brown the Patties:

Pour the remaining oil into your skillet and heat again over medium. Place the patties in the skillet without crowding. Cook for about one minute per side until both sides develop a crust. Set the browned patties aside on a plate. They will finish cooking with the sauce.

Cook the Vegetables for Gravy:

Without cleaning the pan add one more spoon of oil. Sauté sliced onion for five minutes until they caramelize. Scatter in the mushrooms and let them cook until golden and tender. This will release all their flavor into the pan.

Simmer with Broth and Patties:

Return the browned patties back to your skillet. Pour in beef broth and season with onion powder garlic powder Worcestershire salt and pepper. Bring the mixture to a boil then cover the skillet and let simmer for fifteen minutes. The patties finish cooking while absorbing all the mushroom and onion flavors.

Thicken the Gravy:

In a small bowl stir cornstarch into cool water or beef stock until smooth. Drizzle this slurry slowly into your simmering skillet while stirring steadily. Keep cooking for around five minutes until the gravy thickens to your liking and the patties reach one hundred sixty degrees Fahrenheit internally.

Serve Hot:

Ladle the mushroom gravy generously over the sizzling Salisbury steaks right before serving. I love these with creamy mashed potatoes for a cozy and classic meal.

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I am crazy about the mushroom gravy and often make extra just to enjoy over mashed potatoes the next day. My kids always ask for this on their birthday week and watching them wipe their plates clean always makes me smile.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. If you want to freeze Salisbury steak let it cool completely then pack in single layers with plenty of gravy to keep the meat moist on reheating. For best results reheat gently on the stove or in the microwave with a splash of beef broth to revive the sauce.

Ingredient Substitutions

You can use ground turkey or a mix of beef and pork if you like a lighter or more complex flavor. Swap out panko for regular breadcrumbs or even crushed crackers in a pinch. If mushrooms are not your thing bell peppers provide a tasty alternative in the gravy.

Serving Suggestions

Classic mashed potatoes are always a hit for soaking up that savory mushroom sauce. Cooked egg noodles or steamed rice make excellent options too. Add a green vegetable like peas or roasted broccoli for color and crunch.

Cultural or Historical Context

Salisbury steak traces its roots to nineteenth-century America and was created as a flavorful way to use more affordable ground beef. This dish quickly gained popularity as a hearty and wholesome meal for families. Over the years it became a comfort food icon, especially with its signature rich mushroom gravy.

Recipe FAQs

→ How can I keep the beef patties extra tender?

Mix the beef gently with the other ingredients and avoid overworking the mixture. This keeps the texture soft and juicy.

→ What side dishes go well with this dish?

Mashed potatoes, buttered noodles, or steamed vegetables are classic accompaniments that absorb the mushroom gravy perfectly.

→ Can I use a different type of mushroom?

Yes, cremini or baby bella mushrooms offer a deeper flavor and work well as a substitute for white button mushrooms.

→ Is it possible to make the gravy ahead of time?

You can prepare the mushroom gravy in advance and reheat it gently before serving. Add a splash of broth if it thickens too much.

→ What’s the best way to ensure the patties cook evenly?

Shape the patties to a uniform size and thickness. Brown them on both sides before simmering in the gravy to finish cooking thoroughly.

→ Can I make this meal gluten-free?

Use gluten-free breadcrumbs and verify that all sauces used are gluten-free to transform this meal accordingly.