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
Scale
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.
