Description
Bobby Flay’s Salisbury Steak recipe features tender, juicy ground beef patties cooked in a savory mushroom gravy, perfect for a comforting dinner. This classic American dish is enhanced with a flavorful blend of seasonings, panko breadcrumbs, and a rich beef broth-based sauce with mushrooms and onions.
Ingredients
Scale
Salisbury Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- â…“ cup panko breadcrumbs
- 1 large egg
- â…“ cup tomato sauce marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt to taste
Mushroom Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz white button mushrooms (250 grams), sliced
- 2 ½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- ¼ cup water or beef stock
- Salt and pepper as needed
Instructions
- Prepare onions and garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add finely diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook until fragrant, about 40-60 seconds. Allow the mixture to cool for 1-2 minutes before proceeding.
- Mix and form steaks: In a large bowl, combine the cooked onion and garlic mixture with ground beef, panko breadcrumbs, egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix just until combined to avoid overworking the meat. Shape the mixture into oval-shaped Salisbury steaks.
- Brown the steaks: Heat the remaining 2 tablespoons of vegetable oil in the same skillet over medium heat. Brown the steaks in batches, cooking about 1 minute per side for a total of 2 minutes, until a crust forms. Transfer browned steaks to a plate.
- Cook mushroom gravy base: In the same skillet, heat 1 tablespoon of vegetable oil over medium heat. Add sliced onion and sauté until browned and softened, about 5 minutes. Add sliced mushrooms and cook until golden and tender.
- Simmer steaks in broth: Return Salisbury steaks to the skillet with the mushroom mixture. Pour in low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring the mixture to a boil, then cover and simmer for 15 minutes to cook the steaks through.
- Thicken the gravy: In a small bowl, whisk together cornstarch and water (or beef stock) until smooth. Gradually add this mixture to the skillet, stirring constantly, and cook until the sauce thickens slightly. Ensure the internal temperature of the steaks reaches 160°F (71°C) for safe consumption.
- Serve: Plate the Salisbury steaks with generous spoonfuls of mushroom gravy. Serve hot alongside mashed potatoes or your preferred side dishes. Enjoy your comforting meal!
Notes
- Ensure not to overmix the ground beef mixture to keep the steaks tender.
- For best results, use low-sodium beef broth to control salt levels.
- You can substitute panko breadcrumbs with regular breadcrumbs if needed.
- Check steak doneness with a meat thermometer to guarantee food safety.
- Leftover Salisbury steak pairs well with steamed vegetables or rice.
