Bobby Flay Salisbury Steak
Creamy, juicy, and full of savory comfort, this Salisbury steak features rich mushroom gravy over seasoned beef patties.
Servings: 4 servings
Equipment
- Large Bowl
- Skillet
Ingredients
Ingredients
- 1 lb Ground beef (80/20) Fresh for best flavor and juiciness.
- 1/3 cup Breadcrumbs Plain or panko to help bind the patties.
- 1/4 cup Milk Whole or 2% for moisture.
- 1 large Egg Beaten.
- 1 tablespoon Worcestershire sauce For umami depth.
- 1 teaspoon Dijon mustard Adds a subtle tang.
- 1/2 teaspoon Onion powder For steady onion flavor.
- 1/2 teaspoon Garlic powder Or 1/2 teaspoon minced garlic.
- 3/4 teaspoon Salt Adjust to preference.
- 1/2 teaspoon Pepper Adjust to preference.
- 1 tablespoon Olive oil For frying the patties.
- 1 tablespoon Butter For sautéing vegetables and enriching gravy.
- 1 small Onion Finely chopped, about 1 cup.
- 8 oz Mushrooms Sliced, cremini or button work well.
- 2 tablespoons All-purpose flour To thicken the gravy.
- 2 cups Beef broth Low-sodium preferred for better control of salt.
Instructions
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Mix gently until just combined, then form into four oval-shaped patties.
- Heat olive oil in a skillet over medium heat. Add the patties and cook for 4-5 minutes per side until browned and cooked through. Transfer to a plate.
- In the same skillet, reduce heat to medium-low and add butter. Once melted, add onions and mushrooms. Sauté until soft and beginning to brown, about 6-7 minutes.
- Sprinkle flour over the vegetables and cook for 1 minute. Slowly whisk in beef broth and Worcestershire sauce. Bring to a simmer and cook until gravy thickens, about 4-5 minutes.
- Return patties to the skillet, spoon gravy over them, and simmer gently for another 5 minutes. Serve hot over mashed potatoes, rice, or buttered noodles.
Notes
Store leftovers in an airtight container for up to 3-4 days. Freeze for up to 2 months.