If you’ve been craving a comforting, soulful dinner that hits all the right notes, then you need to try Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe. This dish takes the classic Salisbury steak everybody loves and elevates it with a rich, savory mushroom gravy that’s both hearty and luxurious. Each juicy patty is bursting with flavor from a blend of seasonings and finished off in a luscious sauce that’s perfect for spooning over mashed potatoes or buttered noodles. It’s a dish that feels like a warm hug on a plate and one that quickly becomes a favorite for weeknight dinners or special gatherings alike.
Ingredients You’ll Need
What’s truly wonderful about Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe is how the simple ingredients come together to create something extraordinary. Each component plays a crucial role: the beef provides that juicy, tender base, while the fresh mushrooms and onions bring earthiness and sweetness to the gravy that completes the dish.
- 1 lb ground beef (80% lean): Perfectly balanced fat content for juicy, flavorful patties that won’t dry out.
- 1/3 cup panko breadcrumbs: Adds subtle crispness and helps keep the patties tender.
- 1 onion, finely diced: Infuses the patties with a touch of sweetness and moisture.
- 2 garlic cloves, minced: Offers aromatic depth that wakes up every bite.
- 1/3 cup tomato sauce (marinara): Brings tang and moisture to bind the ingredients together.
- 1 large egg: Acts as a binder to ensure the patties hold their shape beautifully.
- 1 tsp yellow mustard: Adds a subtle tang and complexity to the meat mixture.
- 1 tsp Worcestershire sauce: Boosts the umami, enriching the flavor profile.
- 1 tsp dried oregano: A hint of herbaceous brightness that complements the beef perfectly.
- Salt and pepper, to taste: Essential seasonings to bring out all the flavors.
- 4 tbsp vegetable oil, divided: For searing the patties and sautéing the vegetables, ensuring excellent caramelization.
- 9 oz white button mushrooms, sliced: The star ingredient in the gravy, offering earthiness and texture.
- 1 onion, sliced: Softens and sweetens in the gravy for a rich mouthfeel.
- 2 1/2 cups low sodium beef broth: Forms the savory base for the mushroom gravy.
- 1 tsp onion powder: Enhances the onion flavor without adding extra texture.
- 1/2 tsp garlic powder: Complements the fresh garlic with an extra layer of depth.
- 1 1/2 tsp Worcestershire sauce: Adds savory richness to the gravy.
- 3 tbsp cornstarch + 1/4 cup water (or beef stock) for slurry: Thickens the gravy to a silky consistency.
- Salt and pepper, as needed: To season the gravy perfectly.
- 1 tbsp vegetable oil: For sautéing the gravy vegetables to develop flavor.
How to Make Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare the Patties
First things first, in a large bowl, combine the ground beef, panko breadcrumbs, finely diced onion, minced garlic, tomato sauce, egg, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. Use your hands or a spoon to gently mix everything until just combined. Overmixing can make the patties tough, so take care here. Then, shape the mixture into four equal-sized patties, about the size of your palm. This blend ensures each patty is packed with moisture and flavor.
Step 2: Brown the Patties
Heat 2 tablespoons of vegetable oil in a heavy skillet over medium-high heat. Once shimmering, add the patties and cook for 4 to 5 minutes per side, allowing a deep brown crust to form. Don’t rush this step—the browning builds incredible flavor that carries through the dish. After they are nicely browned, remove the patties and set them aside on a plate.
Step 3: Sauté Onions and Mushrooms
In the same skillet, add 1 tablespoon of vegetable oil. Toss in the sliced onions and cook until softened and translucent, about 3-4 minutes. Then add the sliced mushrooms and continue to cook until they release their moisture and turn golden brown, roughly another 5 minutes. This step creates the earthy foundation of your mushroom gravy.
Step 4: Build the Mushroom Gravy
Now, stir in the onion powder, garlic powder, and Worcestershire sauce to the vegetables, letting them bloom for a minute. Pour in the beef broth and bring the mixture to a gentle simmer. While that heats, whisk the cornstarch together with water or beef stock to form a smooth slurry. Slowly pour this into the skillet, stirring constantly, until the gravy thickens into a velvety sauce. Season with salt and pepper to taste—this gravy is the magical complement that brings the whole dish together.
Step 5: Simmer Patties in Gravy
Return the browned patties to the skillet, nestling them into the mushroom gravy. Spoon some of the sauce over the top to keep the patties moist and flavorful. Cover the skillet and let everything simmer together for another 5 to 7 minutes. This final simmer not only melds the flavors but ensures the patties are cooked through and meltingly tender.
How to Serve Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe
Garnishes
A sprinkle of freshly chopped parsley or thyme on top adds a burst of color and herbaceous aroma that brightens this hearty dish. For an extra touch, a dollop of creamy horseradish or a drizzle of caramelized onion jam can elevate the flavors beautifully without overpowering the star gravy.
Side Dishes
Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe pairs perfectly with classic mashed potatoes, letting the gravy soak into each fluffy bite. You can also serve it alongside buttered egg noodles or creamy polenta for a comforting meal. For a lighter balance, steamed green beans or roasted Brussels sprouts add a nice fresh crunch.
Creative Ways to Present
For a family-style meal, place the patties on a large platter, spoon generous amounts of mushroom gravy over, and sprinkle your herbs right before serving. You might also try serving the Salisbury steak sliced atop garlic mashed cauliflower to keep it low-carb but just as flavorful. Either way, presenting it with warmth and care makes all the difference!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Salisbury steak, transfer the cooled patties and gravy into an airtight container and store in the refrigerator. They will keep wonderfully for up to 3 days, making for an easy next-day meal that tastes just as good reheated.
Freezing
You can also freeze Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe for up to 2 months. Place the patties and gravy in a freezer-safe container or heavy-duty zip-lock bag. When you’re ready to enjoy, thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.
Reheating
To reheat, warm the Salisbury steak over low to medium heat on the stove, covering to retain moisture. Stir the gravy occasionally to prevent it from sticking or separating. If using a microwave, cover loosely and heat in short intervals, stirring in between, until hot all the way through.
FAQs
Can I use a different type of ground meat?
Absolutely! While ground beef offers the classic taste and texture for this Salisbury steak recipe, you can substitute ground turkey or pork for a lighter or different flavor. Just keep in mind that leaner meats may need a bit of added fat, like olive oil or butter, to maintain juiciness.
Is there a vegetarian version of this recipe?
While this isn’t naturally vegetarian, you could experiment by using plant-based ground “meats” and mushroom-based broths. However, the authentic flavor of Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe comes from the beef and rich broth, so adjustments might be needed to replicate the hearty taste fully.
What can I use instead of panko breadcrumbs?
If you don’t have panko on hand, regular breadcrumbs or crushed crackers work just fine. They all help the patties hold together while adding a little texture, though panko does give a lighter, airier feel.
Can I make the patties ahead of time?
You can mix and form the patties a few hours in advance and keep them covered in the refrigerator. This can actually help them hold their shape better when cooking. Just bring them to room temperature briefly before searing for even cooking.
How thick should the mushroom gravy be?
The gravy should be thick enough to coat the back of a spoon gracefully but still pourable. The cornstarch slurry is key to achieving that luscious, smooth consistency without being gloopy. Adjust the thickness with a little more broth or slurry as needed during cooking.
Final Thoughts
Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe is one of those timeless dishes that brings incredible comfort with every bite, yet shows impressive depth and care in the preparation. Whether you’re new to Salisbury steak or looking for a way to impress family and friends, this recipe is a surefire winner. It’s time to roll up your sleeves, get cooking, and savor a plateful of pure satisfaction with a dish that warms both heart and home.
Print
Bobby Flay’s Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Enjoy a classic American comfort dish with Bobby Flay’s Salisbury Steak Recipe featuring tender ground beef patties smothered in a rich mushroom gravy. This hearty meal combines savory flavors of sautéed mushrooms, onions, and a perfectly seasoned beef patty, all cooked stovetop for a quick and satisfying dinner.
Ingredients
Beef Patties
- 1 lb ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup tomato sauce (marinara)
- 1 large egg
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- Salt and pepper, to taste
- 2 tbsp vegetable oil (for cooking patties)
Mushroom Gravy
- 4 tbsp vegetable oil, divided
- 9 oz white button mushrooms, sliced
- 1 onion, sliced
- 2 1/2 cups low sodium beef broth
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 tsp Worcestershire sauce
- 3 tbsp cornstarch
- 1/4 cup water (or beef stock) for slurry
- Salt and pepper, as needed
- 1 tbsp vegetable oil (for sautéing)
Instructions
- Prepare the patties: In a large bowl, combine the ground beef, panko breadcrumbs, finely diced onion, minced garlic, tomato sauce, egg, yellow mustard, Worcestershire sauce, dried oregano, and salt and pepper. Mix gently until just combined to avoid tough patties, then form the mixture into 4 equal-sized patties.
- Brown the patties: Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side until they develop a nice brown crust. Remove the patties from the skillet and set aside, keeping them warm.
- Sauté the vegetables: In the same skillet, add 1 tablespoon of vegetable oil. Sauté the sliced onions until they soften and become translucent. Then add the sliced mushrooms and cook until browned and their moisture evaporates. Stir in onion powder, garlic powder, and Worcestershire sauce to season the vegetables.
- Make the gravy: Pour the low sodium beef broth into the skillet with the mushrooms and onions and bring the mixture to a gentle simmer. In a small bowl, whisk together the cornstarch and water (or beef stock) to create a slurry. Slowly stir the slurry into the simmering broth to thicken the gravy. Continue cooking until the gravy reaches your desired consistency. Season with salt and pepper to taste.
- Simmer the patties in gravy: Return the browned patties to the skillet, nesting them into the mushroom gravy. Spoon some of the gravy over the patties. Reduce the heat to low and let the patties simmer for an additional 5-7 minutes, allowing the flavors to meld and the meat to cook through completely.
Notes
- Using 80% lean ground beef strikes a good balance between flavor and moisture.
- Don’t overmix the beef mixture to keep the patties tender.
- Panko breadcrumbs add a light texture to the patties, but regular breadcrumbs can be substituted.
- Low sodium beef broth allows you to control the saltiness of the gravy better.
- The cornstarch slurry is key to thickening the gravy without lumps.
- Serve over mashed potatoes, rice, or egg noodles for a classic meal.
