Description
This classic Bobby Flay’s Salisbury Steak recipe features juicy oval-shaped beef patties cooked to perfection and smothered in a rich mushroom gravy. Ideal for a hearty weeknight dinner, it combines ground beef with aromatic onions, Worcestershire sauce, and garlic powder, then simmers in a flavorful beef broth sauce enhanced by sautéed mushrooms.
Ingredients
Scale
Salisbury Steak Patties
- 1 lb lean ground beef
- 1/2 cup breadcrumbs
- 1 medium onion, finely chopped
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
Mushroom Gravy
- 8 oz mushrooms, sliced
- 1 cup low-sodium beef broth
- 1 tsp garlic powder
- Salt and pepper to taste
- 1-2 tsp cornstarch (optional, for thickening)
- 1 tbsp vegetable oil (for cooking patties and sautéing mushrooms)
Instructions
- Prepare the beef mixture: In a large bowl, combine the ground beef, breadcrumbs, finely chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently until just combined without overworking the meat to keep it tender.
- Form patties: Shape the mixture into oval-shaped patties about 1 inch thick. This traditional shape helps the patties cook evenly and fit well in the skillet.
- Brown the patties: Heat vegetable oil in a skillet over medium heat. Once hot, cook the patties for approximately 4 minutes per side until they develop a nice brown crust. Remove the patties from the skillet and set them aside, leaving the drippings in the pan.
- Sauté mushrooms: Using the same skillet with the pan drippings, add the sliced mushrooms and sauté for about 5 minutes until they are tender and releasing their moisture.
- Make mushroom gravy: Pour in the low-sodium beef broth to the skillet with mushrooms, scraping the bottom of the pan to loosen the browned bits for extra flavor. Stir in garlic powder and season with additional salt and pepper to taste. If you prefer a thicker gravy, mix cornstarch with a little cold water to create a slurry and gradually stir it into the simmering gravy until desired consistency is reached.
- Simmer patties in gravy: Return the browned patties to the skillet, spoon the mushroom gravy over them, cover the skillet, and let everything simmer for 5 minutes. This allows the patties to cook through fully and absorb the flavors of the gravy.
- Serve: Serve the Salisbury steaks hot with your choice of mashed potatoes or steamed vegetables for a comforting meal.
Notes
- For a gluten-free version, substitute gluten-free breadcrumbs and cornstarch.
- Ensure not to overmix the meat mixture to keep patties tender.
- If preferred, add a splash of red wine to the gravy for extra depth of flavor.
- Leftover patties and gravy reheat well and can be frozen for up to 3 months.
