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Bobby Flay Salisbury Steak Recipe

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★★★★★

5 from 82 reviews

Bobby Flay’s Salisbury Steak recipe features tender ground beef patties flavored with classic seasonings, seared to perfection, and simmered in a rich mushroom gravy. This comforting dish is perfect served over creamy mashed potatoes for a hearty, satisfying meal.

Ingredients

Scale

Salisbury Steak

  • 4 tablespoons vegetable oil, divided
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 pound ground beef (500 grams), 80% lean
  • ⅓ cup panko breadcrumbs
  • 1 large egg
  • ⅓ cup tomato sauce, marinara
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • Salt, to taste

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

  1. Sauté Onions and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until translucent, approximately 4 minutes. Add the minced garlic cloves and cook for another 40 to 60 seconds until fragrant. Remove from heat and let cool for 1-2 minutes.
  2. Mix Salisbury Steak Ingredients: In a large bowl, combine the cooked onions and garlic with ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix gently with your hands just until combined to avoid tough steaks.
  3. Form Patties: Shape the mixture into 4 to 5 oval-shaped steaks, ensuring they are even in size for consistent cooking.
  4. Brown Steaks: In the same skillet, heat the remaining 2 tablespoons of vegetable oil over medium heat. Brown the steaks in batches, cooking about 1 minute per side until they develop a nicely browned crust. Transfer the browned steaks to a plate; they are not fully cooked yet.
  5. Prepare Mushroom Gravy: Add 1 tablespoon of vegetable oil to the skillet and sauté the sliced onion until browned, about 5 minutes. Add the sliced mushrooms and cook further until golden and tender.
  6. Simmer Steaks in Gravy: Return the browned steaks to the skillet with the mushrooms and onions. Pour in the low-sodium beef broth, then 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.
  7. Thicken Sauce: Mix the cornstarch with water or beef stock until smooth. Gradually stir this slurry into the simmering skillet. Cook for an additional 5 minutes until the sauce thickens slightly and coats the steaks. Ensure the internal temperature of the steaks reaches 160°F (71°C) for safe consumption.
  8. Serve: Serve the Salisbury steaks topped with mushroom gravy alongside creamy mashed potatoes or your preferred side dish. Enjoy!

Notes

  • Do not overmix the ground beef mixture to keep the steaks tender.
  • Use 80% lean ground beef for the best balance of flavor and moisture.
  • The steaks can be served with mashed potatoes, rice, or steamed vegetables.
  • Adjust salt and pepper according to taste, especially if using salted broth or stock.
  • Use a meat thermometer to ensure steaks are cooked to 160°F for food safety.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.

Keywords: Salisbury steak, beef patties, mushroom gravy, Bobby Flay, classic American, ground beef recipe

Find it online: https://topreci.com/bobby-flay-salisbury-steak-recipe/