Salisbury Steak
Bobby Flay’s Salisbury steak recipe combines juicy beef patties with a rich mushroom gravy, creating a comforting dish that pairs beautifully with mashed potatoes.
Ingredients
For the Patties
- 1 pound ground beef (80% lean) approximately 500 g
- ⅓ cup panko breadcrumbs
- 1 large egg
- ⅓ cup tomato sauce or marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt to taste
For the Gravy
- 1 tablespoon vegetable oil additional for gravy
- 1 onion sliced
- 9 oz white button mushrooms thinly sliced, approximately 250 g
- 2½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch mixed with ¼ cup water or beef stock
- Salt and pepper as needed
Instructions
Preparation
- Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the diced onion until translucent, about 4 minutes. Add minced garlic and cook for another 40–60 seconds. Let cool slightly.
- In a bowl, combine the cooked onion-garlic mixture with ground beef, panko breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix until just combined. Form into 4–5 oval patties.
Cooking
- Heat the remaining 2 tablespoons oil in the skillet. Brown the patties for about 1 minute per side. Remove and set aside.
- In the same skillet, sauté the sliced onion until browned, about 5 minutes. Add mushrooms and cook until golden.
- Return the patties to the skillet. Pour in beef broth and add onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then cover and simmer for 15 minutes.
- Whisk cornstarch with water or beef stock. Stir into the skillet and cook for another 5 minutes, until the gravy thickens and patties are fully cooked (160 °F/71 °C).
Serving
- Serve hot with mushroom gravy over the steaks, ideal with a side of creamy mashed potatoes.
Notes
For a lighter option, you can replace ground beef with lean ground turkey or lentils. Using whole-grain breadcrumbs instead of panko can enhance nutrition. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for later. To reheat, add a splash of beef broth for moisture.