Description
Bobby Flay’s Salisbury Steak elevates the classic comfort dish with juicy beef patties and a rich mushroom gravy. This recipe features savory spices, panko breadcrumbs for texture, and a flavorful homemade gravy that blends beef stock, mushrooms, and Worcestershire sauce. Ideal for a satisfying weeknight dinner or a special family meal, this hearty dish delivers ultimate comfort and bold flavors.
Ingredients
Scale
For the Salisbury Steak:
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 lb ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1/3 cup marinara sauce
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
For the Gravy:
- 1 onion, finely diced
- 1 cup sliced mushrooms
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch mixed with ¼ cup beef stock (or water)
Instructions
- Prepare the Patties: In a pan, heat 2 tablespoons of vegetable oil over medium heat. Sauté the diced onion and minced garlic for 2-3 minutes until softened, then remove from heat and let cool. In a mixing bowl, combine ground beef, panko breadcrumbs, egg, marinara sauce, yellow mustard, Worcestershire sauce, and the cooled sautéed onion-garlic mixture. Mix until just combined, being careful not to overwork the meat. Form the mixture into 4 to 5 evenly sized patties.
- Sear the Patties: Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Add the patties and sear each side for about 1 minute until browned on the outside. Remove the patties from the pan and set aside.
- Make the Gravy: In the same pan, add the finely diced onion and sauté over medium heat for about 5 minutes until softened. Add the sliced mushrooms and cook until they turn golden brown and release their moisture, intensifying their flavor.
- Combine and Simmer: Pour 2 cups of beef stock and 1 tablespoon Worcestershire sauce into the pan with the onions and mushrooms. Return the seared patties to the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer gently for 15 minutes, allowing the flavors to meld and the patties to cook through.
- Thicken the Gravy: Stir the cornstarch slurry made with 3 tablespoons cornstarch and ¼ cup beef stock or water into the pan. Cook for an additional 5 minutes on low heat, stirring frequently, until the gravy thickens to a rich, smooth consistency. Serve the Salisbury steaks topped with the mushroom gravy, alongside your favorite sides.
Notes
- Do not overmix the beef mixture to keep patties tender.
- Searing the patties quickly locks in juices and enhances flavor.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- The gravy can be adjusted in thickness by varying cornstarch amount.
- Leftovers can be refrigerated and reheated gently on stovetop.
