Bobby Flay Salisbury Steak (Print Format)
Salisbury-style beef patties with mushroom gravy, finished for a hearty and comforting main course.
# Ingredients:
→ Salisbury Steak
01 -
4 tablespoons vegetable oil, divided
02 -
1 onion, finely diced
03 -
2 garlic cloves, minced
04 -
1 pound (500 grams) ground beef, 80% lean
05 -
⅓ cup panko breadcrumbs
06 -
1 large egg
07 -
⅓ cup tomato sauce (marinara)
08 -
1 teaspoon yellow mustard
09 -
1 teaspoon Worcestershire sauce
10 -
1 teaspoon dried oregano
11 -
¼ teaspoon ground black pepper
12 -
salt, to taste
→ Mushroom Gravy
13 -
1 tablespoon vegetable oil
14 -
1 onion, sliced
15 -
9 ounces (250 grams) white button mushrooms, sliced
16 -
2½ cups low-sodium beef broth
17 -
1 teaspoon onion powder
18 -
½ teaspoon garlic powder
19 -
1½ teaspoons Worcestershire sauce
20 -
3 tablespoons cornstarch
21 -
¼ cup water or beef stock
22 -
salt and pepper, as needed
# Steps:
01 -
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Sauté the finely diced onion until translucent, about 4 minutes. Add minced garlic and cook until fragrant, about 40 to 60 seconds. Remove from heat and cool for 1 to 2 minutes.
02 -
In a large bowl, combine the cooked onion and garlic, ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently with hands until just combined to avoid toughness.
03 -
Shape the mixture into 4 to 5 oval-shaped steaks, ensuring uniform size for even cooking.
04 -
Heat remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the patties in batches for approximately 2 minutes total, turning once after 1 minute per side. Transfer browned patties to a plate; they will finish cooking later.
05 -
In the same skillet, heat 1 tablespoon vegetable oil over medium heat. Sauté sliced onion until browned, about 5 minutes. Add sliced mushrooms and cook until golden and tender.
06 -
Return the browned patties to the skillet with mushrooms and onions. Pour in low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, cover, and simmer for 15 minutes.
07 -
In a small bowl, combine cornstarch with water or beef stock to create a slurry. Gradually stir the slurry into the skillet, cooking for an additional 5 minutes until the gravy thickens slightly and the patties reach an internal temperature of 160°F (71°C).
08 -
Serve the smothered steaks hot, ideally accompanied by mashed potatoes for a classic presentation.
# Tips:
01 -
Do not overmix the patty ingredients to ensure the steaks remain tender.