Description
This Bobby Flay Salisbury Steak with Mushroom Gravy recipe features tender ground beef patties cooked to perfection and smothered in a rich, savory mushroom gravy. Combining classic flavors like Worcestershire sauce, garlic, and onions, this hearty dish is ideal for a comforting family dinner served over mashed potatoes or rice.
Ingredients
Scale
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
Mushroom Gravy
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 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, gently mix ground beef, panko breadcrumbs, tomato sauce, egg, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Be careful not to overwork the mixture to keep the patties tender.
- Shape Patties: Divide the mixture into four equal portions and shape each into an oval patty.
- Brown the Patties: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Cook the patties for about 3 minutes on each side until nicely browned. Remove them from the skillet and set aside.
- Prepare Mushroom Gravy: In the same skillet, add another 2 tablespoons of vegetable oil over medium heat. Add the sliced onions and mushrooms and cook for 5-7 minutes until they are softened.
- Season the Gravy: Stir in onion powder, garlic powder, and Worcestershire sauce. Pour in the beef broth and bring the mixture to a simmer.
- Thicken the Gravy: Stir in the cornstarch slurry (2 tsp cornstarch mixed with 2 tsp water) and cook for 2-3 minutes until the gravy thickens. Season with salt and pepper to taste.
- Combine and Simmer: Return the browned patties to the skillet, nestling them into the mushroom gravy. Reduce heat to low, cover the skillet, and simmer for 10-12 minutes until the patties are cooked through.
- Serve: Optionally garnish with fresh parsley. Serve the Salisbury steaks hot, spooned with mushroom gravy, ideal over mashed potatoes or rice.
Notes
- To ensure tender patties, avoid overmixing the beef mixture.
- You can substitute button mushrooms with cremini or baby bella mushrooms for a deeper flavor.
- Adjust salt to taste, especially if using regular beef broth instead of low-sodium.
- For a gluten-free variation, use gluten-free breadcrumbs or omit them entirely.
- Leftovers can be refrigerated and reheated gently on the stovetop to maintain texture.
