Description
Bobby Flay’s Salisbury Steak is a classic comfort food featuring juicy ground beef patties cooked with sautéed onions and garlic, topped with a savory mushroom gravy. This hearty dish is perfect for a family dinner, combining rich flavors with a simple cooking technique that yields tender steaks and a luscious sauce served best alongside mashed potatoes.
Ingredients
Scale
For the Salisbury Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- â…“ cup panko breadcrumbs
- 1 large egg
- â…“ cup tomato sauce marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt to taste
For the Mushroom 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
- Sauté Onions and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and cook until translucent, about 4 minutes. Add the minced garlic cloves and cook for another 40-60 seconds until fragrant. Remove from heat and let cool for 1-2 minutes.
- Prepare Steak Mixture: In a large bowl, combine the cooked onions and garlic with ground beef, panko breadcrumbs, egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently until just combined to avoid toughening the meat. Shape the mixture into oval-shaped steaks.
- Brown the Steaks: Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Brown the formed steaks in batches, cooking about 2 minutes per side just until they develop a crust. Remove the steaks and set aside on a plate.
- Cook Mushrooms and Onions: In the same skillet, add 1 tablespoon of vegetable oil if needed. Sauté the sliced onions over medium heat until browned, around 5 minutes. Add the sliced mushrooms and continue cooking until they become golden and tender.
- Simmer Steaks in Broth: Return the browned steaks to the skillet with the mushroom and onion mixture. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and let simmer for 15 minutes to cook steaks thoroughly and develop flavors.
- Thicken Mushroom Gravy: In a small bowl, mix the cornstarch with water or beef stock until smooth. Gradually drizzle this slurry into the skillet while stirring to avoid lumps. Continue cooking until the sauce thickens slightly, coating the steaks nicely. Ensure steaks reach an internal temperature of 160°F (71°C) for safe consumption.
- Serve: Remove from heat and serve the Salisbury steaks hot, spooning the rich mushroom gravy over them. This dish pairs wonderfully with creamy mashed potatoes. Enjoy your meal!
Notes
- Use 80% lean ground beef for the best balance of flavor and moisture.
- Be careful not to overmix the meat to keep the steaks tender.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
- Adjust salt and pepper according to taste, especially considering the sodium content in broth.
- Check the internal temperature of the steaks to ensure they are fully cooked (160°F / 71°C).
- Leftover gravy can be refrigerated and used with mashed potatoes or rice.
