Description
Bobby Flay’s Salisbury Steak
Take a trip down memory lane with Bobby Flay’s twist on classic Salisbury steak! This dish takes the traditional comfort food to new heights with juicy, well-seasoned beef patties and a rich mushroom gravy. It’s an easy yet elevated option that’s perfect for a cozy weeknight dinner or any family gathering.
1 lb (500 g) ground beef (80% lean)
1 onion, finely diced
2 garlic cloves, minced
⅓ cup Panko breadcrumbs
1 large egg
⅓ cup tomato sauce (marinara)
1 teaspoon yellow mustard
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
¼ teaspoon ground black pepper
Salt, to taste
For the Mushroom Gravy:
1 tbsp vegetable oil
1 onion, sliced
9 oz (250 g) white mushrooms, sliced
2 ½ cups low sodium beef broth
1 tsp onion powder
½ tsp garlic powder
1 ½ tsp Worcestershire sauce
3 tbsp cornstarch mixed with ¼ cup water
Directions:
1. Sauté onion and garlic, mix with beef and form patties.
2. Brown patties and set aside.
3. Sauté mushrooms and onions, add broth and seasonings, then thicken gravy.
4. Simmer patties in gravy until cooked through.
Prep Time: 15 minutes
Kcal: 358
Step-by-Step Guide
1. In a skillet over medium heat, sauté the finely diced onion and minced garlic until soft and fragrant, about 5 minutes. Let cool slightly.
2. In a large bowl, combine the ground beef, Panko, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, salt, and the cooled onion-garlic mixture. Mix gently until just combined.
3. Form the mixture into 4-6 oval-shaped patties.
4. In the same skillet, brown the patties over medium-high heat for 3-4 minutes per side. They do not need to be cooked through. Remove and set aside.
5. For the gravy, add oil to the skillet. Sauté the sliced onion and mushrooms until golden and their liquid has evaporated.
6. Pour in the beef broth, onion powder, garlic powder, and Worcestershire sauce. Bring to a simmer.
7. Whisk the cornstarch slurry and gradually stir it into the simmering broth. Cook, stirring constantly, until the gravy thickens.
8. Return the patties to the skillet, nestling them into the gravy. Cover and simmer gently for 10-15 minutes, until the patties are cooked through.
Serving Suggestions
This hearty dish pairs perfectly with classic comfort sides. Serve the steaks and gravy over a bed of creamy mashed potatoes, buttery egg noodles, or steamed white rice. For a lighter option, try cauliflower mash. Add a pop of color and freshness with a simple side of steamed green beans, roasted carrots, or a crisp garden salad. Don’t forget to spoon plenty of the rich mushroom gravy over everything.
How-to Summary
Sauté aromatics and mix into beef with binders and seasonings. Form patties and brown them. In the same pan, make a mushroom gravy by sautéing veggies, adding broth and seasonings, and thickening with a cornstarch slurry. Return the patties to the gravy and simmer until cooked through.
Frequently Asked Questions
Can I use a different type of ground meat? Yes. Ground turkey, chicken, or a mix of beef and pork are excellent alternatives. Adjust cooking times as needed for leaner meats.
How can I make the gravy gluten-free? Use gluten-free breadcrumbs in the patties and substitute the cornstarch slurry with an equal amount of a gluten-free flour blend or arrowroot powder.
Can I make this dish ahead of time? Absolutely. Assemble and brown the patties, then make the gravy. Combine and store in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of broth if the gravy is too thick.
Why are my patties tough? Overmixing the meat compacts the proteins, leading to a dense texture. Mix the ingredients just until combined, and avoid pressing the patties too firmly when forming them.
My gravy is too thin/thick. How do I fix it? If too thin, create a small additional cornstarch slurry and whisk it in. If too thick, simply stir in a little extra beef broth or water until you reach the desired consistency.
Common Mistakes to Avoid
- Overmixing the beef, which creates tough, dense patties.
- Not letting the sautéed onions and garlic cool before adding them to the raw meat, which can start cooking the beef prematurely.
- Crowding the pan when browning the patties, which steams them instead of creating a flavorful sear.
- Adding the cornstarch slurry to boiling liquid without whisking, which can cause lumps.
- Over-simmering the patties in the gravy, which can dry them out. Cook just until they reach 160°F internally.
Conclusion
Bobby Flay’s Salisbury Steak masterfully updates a beloved classic, delivering maximum flavor with a straightforward process. The juicy, herb-infused patties swimming in a savory mushroom gravy turn an ordinary weeknight into a special occasion. By following this guide and avoiding common pitfalls, you can consistently create a comforting, restaurant-quality meal that is sure to become a family favorite. Enjoy the delicious results of this elevated comfort food.