Description
Bobby Flay’s Salisbury Steak delivers juicy, savory flavor in every bite—an easy, comforting dinner that brings homemade warmth to your table.
Ingredients
Scale
For the Steaks
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil, for frying
For the Mushroom Gravy
- 1 tablespoon butter
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
Instructions
- Prepare the Steak Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Gently mix with your hands or a spoon until everything is just incorporated, taking care not to overwork the meat for tender patties.
- Shape the Patties: Divide the mixture into 4 equal portions and shape each into an oval patty. Try to make them even in thickness for uniform cooking.
- Cook the Patties: Heat the olive oil in a large skillet over medium heat. Add the patties and sear for 4–5 minutes per side, or until they’re nicely browned and cooked through. Transfer the patties to a plate and keep warm.
- Make the Mushroom Gravy: In the same skillet, melt the butter over medium heat. Add the chopped onion and sliced mushrooms. Sauté, stirring occasionally, for 6–7 minutes until softened and the mushrooms are golden brown.
- Add Flour: Sprinkle the flour over the mushrooms and onions. Stir well and cook for about 1 minute to eliminate the raw flour taste and form a roux that will thicken your gravy.
- Add Broth and Worcestershire: Gradually pour in the beef broth while stirring and scraping up any browned bits from the pan. Add the Worcestershire sauce. Bring to a simmer and let the gravy cook for 4–5 minutes, or until it thickens.
- Simmer Patties in Gravy: Return the cooked beef patties to the skillet, nestling them into the gravy. Spoon some gravy over the top of each patty. Reduce the heat to low and let everything simmer together for another 5 minutes to meld the flavors.
- Serve: Serve the Salisbury steak hot, generously topped with mushroom gravy. It goes especially well over creamy mashed potatoes or steamed rice.
Notes
- Don’t overmix the beef mixture, as this can lead to tough patties.
- Swap white button mushrooms for cremini or baby bella for deeper flavor.
- If the gravy is too thick, add a splash of beef broth to thin it.
- Leftovers reheat well—store covered in the fridge for up to 3 days.
- For extra richness, add a splash of heavy cream to the gravy at the end.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 410
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 130mg