Description
Bobby Flay’s Salisbury Steak offers a delicious twist on the classic comfort food, featuring juicy ground beef patties enhanced with a savory onion and garlic mixture, simmered in a rich mushroom and beef stock gravy. This hearty dish is perfect for a flavorful family dinner, combining tender steak patties with a luscious thickened gravy.
Ingredients
Scale
For the Patties
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced (divided)
- 2 garlic cloves, minced
- 1 lb ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1/3 cup marinara sauce
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
For the Gravy
- 1 onion, finely diced (remaining)
- 1 cup sliced mushrooms
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch mixed with ¼ cup beef stock (or water)
Instructions
- Prepare the Patties: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the diced onion and minced garlic for 2-3 minutes until softened, then remove from heat and let cool slightly. In a large bowl, combine ground beef, panko breadcrumbs, egg, marinara sauce, yellow mustard, Worcestershire sauce, and the sautéed onion-garlic mixture. Mix gently until just combined. Shape the mixture into 4 to 5 evenly sized patties.
- Sear the Patties: Heat the remaining 2 tablespoons of vegetable oil in the same pan over medium-high heat. Sear each patty for about 1 minute on each side until browned. Remove the patties from the pan and set aside.
- Make the Gravy: In the same pan, add the remaining finely diced onion and sauté for about 5 minutes until translucent. Add the sliced mushrooms and continue cooking until they turn golden brown, releasing their moisture and flavor.
- Combine and Simmer: Pour in the beef stock and add 1 tablespoon of Worcestershire sauce. Return the seared patties to the pan. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes so the patties cook through and absorb the flavors.
- Thicken the Gravy: Stir in the cornstarch slurry (cornstarch mixed with ¼ cup beef stock or water) and cook for an additional 5 minutes, stirring frequently until the gravy thickens to a rich consistency. Serve the Salisbury steaks topped with the mushroom gravy immediately.
Notes
- To ensure tender patties, avoid overmixing the ground beef mixture.
- Panko breadcrumbs add a light texture; regular breadcrumbs can be substituted if unavailable.
- If you prefer a thicker or thinner gravy, adjust the amount of cornstarch slurry accordingly.
- This dish pairs well with mashed potatoes, steamed vegetables, or buttered noodles.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
