Description
Bobby Flay’s Salisbury Steak with Mushroom Gravy is a comforting and savory dish featuring juicy ground beef patties cooked to perfection and smothered in a rich mushroom and onion gravy. This hearty meal combines tender meat with a flavorful sauce, making it perfect for a satisfying family dinner served over mashed potatoes or rice.
Ingredients
Scale
For the Salisbury Steaks
- 1 lb ground beef (80% lean)
- 1/2 cup panko breadcrumbs
- 2 tbsp tomato sauce or ketchup
- 1 large egg
- 1 tsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil
For the Mushroom Gravy
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 2 tbsp vegetable oil
- 2 cups low-sodium beef broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 2 tsp cornstarch mixed with 2 tsp water (slurry)
- Salt and pepper to taste
Instructions
- Prepare the Salisbury Steaks: In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce, egg, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently to avoid overworking the meat, which keeps the patties tender.
- Shape Patties: Form the mixture into 4 oval-shaped patties, ensuring they are evenly sized for uniform cooking.
- Brown the Patties: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Brown the patties for about 3 minutes on each side until they develop a nice crust. Remove the patties from the skillet and set aside.
- Cook Onions and Mushrooms: In the same skillet, add 2 tablespoons of vegetable oil and heat over medium heat. Add sliced onions and mushrooms and cook for 5 to 7 minutes until they are softened and slightly caramelized.
- Add Seasonings and Broth: Stir in onion powder, garlic powder, and Worcestershire sauce with the onions and mushrooms. Pour in the low-sodium beef broth and bring the mixture to a simmer.
- Thicken the Gravy: Stir in the cornstarch slurry (2 teaspoons cornstarch mixed with 2 teaspoons water) and cook for 2 to 3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Combine Patties and Gravy: Return the browned patties to the skillet, nestling them into the mushroom gravy.
- Simmer: Reduce the heat to low, cover the skillet, and let the patties simmer in the gravy for 10 to 12 minutes, ensuring they are fully cooked and tender.
- Serve: Garnish with fresh parsley if desired and serve the Salisbury steaks hot, ideally over creamy mashed potatoes or steamed rice for a complete meal.
Notes
- Do not overmix the ground beef mixture to avoid tough patties.
- Use low-sodium beef broth to control salt levels and maintain a balanced flavor.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Make sure to brown the patties well for added depth of flavor before simmering.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
