Description
This Bobby Flay Salisbury Steak recipe features tender ground beef patties smothered in rich mushroom gravy, making a classic American comfort food that’s perfect for a hearty family dinner. The savory mix of Worcestershire sauce, Dijon mustard, and fresh thyme enhances the flavor, while the mushroom gravy adds depth and moisture. Serve it over mashed potatoes or egg noodles for a satisfying meal.
Ingredients
Scale
For the Salisbury Steak:
- 1 1/2 pounds ground beef (80/20 blend preferred)
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil (for cooking)
For the Mushroom Gravy:
- 2 tablespoons butter
- 8 oz cremini or button mushrooms, sliced
- 1 small onion, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
Instructions
- Prepare the Patties: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, diced onion, minced garlic, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper. Mix gently until just combined to avoid tough patties. Shape the mixture into 4 to 6 oval-shaped patties, evenly sized for consistent cooking.
- Brown the Patties: Heat olive oil in a large skillet over medium-high heat. Once hot, add the patties and cook for 4 to 5 minutes on each side until they develop a rich brown crust. Remove the patties from the skillet and set them aside to rest.
- Sauté Mushrooms and Onions: In the same skillet, melt the butter over medium heat. Add the sliced mushrooms and thinly sliced onions. Cook, stirring occasionally, for 5 to 6 minutes until they soften and turn golden brown, which intensifies their flavor.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute until fragrant. Sprinkle the flour over the mixture and continue cooking for another minute to remove the raw flour taste, forming a roux that will thicken the gravy.
- Make the Gravy: Gradually whisk in the beef broth to avoid lumps. Add Worcestershire sauce and fresh thyme. Bring the mixture to a gentle simmer, stirring frequently, and cook until the gravy thickens, approximately 5 minutes.
- Simmer Patties in Gravy: Nestle the browned patties back into the skillet with the mushroom gravy. Cover the skillet and reduce the heat to low. Let the patties simmer in the gravy for 10 to 15 minutes until they are cooked through and tender.
- Serve: Serve the Salisbury steak hot, spooning generous amounts of mushroom gravy over the patties. Pair with creamy mashed potatoes or egg noodles for a complete, comforting meal.
Notes
- For extra richness, blend ground beef with ground pork for the patties.
- Allow the Salisbury steak to rest overnight in the fridge; flavors deepen and improve the next day.
- Use fresh thyme for best flavor, but dried thyme is a good substitute.
- Adjust salt and pepper in the gravy according to taste, especially if using store-bought beef broth which may be salty.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 patty with gravy
- Calories: 450
- Sugar: 3g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 33g
- Cholesterol: 120mg
