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Bobby Flay Salisbury Steak

A classic dish featuring juicy ground beef patties enveloped in savory gravy, perfect for family meals any time of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the beef patties
  • 1 lb ground beef (80% lean)
  • ⅓ cup panko breadcrumbs
  • 1 large egg
  • ⅓ cup tomato sauce (marinara)
  • 1 tsp yellow mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp dried oregano
  • ¼ tsp ground black pepper
  • Salt to taste Salt to taste
For the gravy
  • 2 tbsp vegetable oil divided
  • 1 onion onion (finely diced) for sautéing
  • 2 cloves garlic (minced) for sautéing
  • 1 tbsp vegetable oil for sautéing
  • 1 onion onion (sliced)
  • 9 oz white button mushrooms (sliced)
  • 2 ½ cups low-sodium beef broth
  • 1 tsp onion powder
  • ½ tsp garlic powder
  • 1 ½ tsp Worcestershire sauce
  • 3 tbsp cornstarch
  • ¼ cup water or beef stock
  • Salt to taste Salt and pepper as needed

Method
 

Sauté the Aromatics
  1. Heat 2 tablespoons of oil in a skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4 minutes.
  2. Incorporate the minced garlic and cook for an additional 40-60 seconds until fragrant.
  3. Remove from heat and let cool for 1-2 minutes.
Prepare the Meat Mixture
  1. In a large bowl, combine the cooled onion mixture, ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt.
  2. Mix gently with your hands just until combined, being careful not to overmix.
Form the Steaks
  1. Shape the meat mixture into 4-5 oval patties, forming them gently without compacting too much.
Brown the Steaks
  1. Heat the remaining 2 tablespoons of oil in the skillet over medium heat.
  2. Brown the patties in batches for about 2 minutes, flipping once for a golden color.
  3. Transfer them to a separate plate.
Sauté Onions and Mushrooms
  1. In the same skillet, add 1 tablespoon of vegetable oil over medium heat.
  2. Sauté the sliced onion until browned, about 5 minutes.
  3. Add the sliced white button mushrooms and cook until golden and tender.
Cook the Steaks in Broth
  1. Return the browned patties to the skillet.
  2. Pour in the beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper.
  3. Bring to a boil, cover, and simmer for about 15 minutes.
Thicken the Gravy
  1. Combine cornstarch with ¼ cup of water or beef stock in a separate bowl.
  2. Gradually add this mixture to the skillet, stirring continuously.
  3. Simmer for an additional 5 minutes until the sauce thickens and the steaks reach an internal temperature of 160°F (71°C).
Serve and Enjoy
  1. Serve hot over creamy mashed potatoes.

Notes

Adding fresh herbs like parsley or thyme enhances the flavor. For a bit of spice, consider adding red pepper flakes to the gravy.