The Bobby Flay Salisbury Steak with Mushroom Gravy Recipe is a classic comfort dish upgraded with chef-level sophistication and deep, savory flavors. This recipe combines juicy, tender beef patties with a rich mushroom gravy that’s perfectly seasoned, making it feel both nostalgic and exciting on your plate. Whether you’re craving a hearty weeknight dinner or aiming to impress guests with something familiar yet elevated, this dish brings warmth and satisfaction in every bite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients is all it takes to create this delicious Bobby Flay Salisbury Steak with Mushroom Gravy Recipe. Each component plays an essential role: the beef provides juicy richness, the panko breadcrumbs add lightness, and the blend of seasonings brings depth and complexity to the dish.
- 1 lb ground beef (80% lean): This ratio offers the perfect balance of flavor and moisture without too much grease.
- 1/2 cup panko breadcrumbs: Adds a delicate texture to the patties, keeping them tender.
- 2 tbsp tomato sauce or ketchup: Introduces subtle sweetness and acidity to brighten the meat mixture.
- 1 large egg: Binds the ingredients together so the patties hold their shape while cooking.
- 1 tsp yellow mustard: Adds a hint of tangy sharpness to elevate the flavor.
- 1 tbsp Worcestershire sauce: Infuses umami and a touch of savory complexity.
- 1 tsp dried oregano: Brings earthy herbal notes to the dish.
- 1/2 tsp ground black pepper: Delivers subtle heat without overpowering.
- 1/2 tsp salt: Essential for seasoning and enhancing all the flavors.
- 2 tbsp vegetable oil: Used for browning patties and sautéing vegetables, providing a neutral cooking fat.
- 1 medium onion, sliced: Offers sweetness and texture to the mushroom gravy.
- 8 oz button mushrooms, sliced: Adds earthiness and bulk to the rich gravy.
- 2 cups low-sodium beef broth: Creates a savory base for the mushroom gravy.
- 1/2 tsp onion powder: Enhances the onion flavor throughout the gravy.
- 1/2 tsp garlic powder: Infuses gentle warmth and aroma.
- 1 tbsp Worcestershire sauce: Reappears in the gravy for added depth.
- 2 tsp cornstarch mixed with 2 tsp water (slurry): Thickens the gravy to a silky consistency without lumps.
- Salt and pepper to taste: Final adjustment for balanced seasoning.
How to Make Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
Step 1: Prepare the Meat Patties
Start by gently combining the ground beef, panko breadcrumbs, tomato sauce, egg, mustard, Worcestershire sauce, oregano, black pepper, and salt in a large bowl. The key here is to mix only until just combined—you want the patties to stay tender, not dense. Once mixed, shape the mixture into four oval patties. These are the heart of your dish, so handle with care to keep them juicy and soft.
Step 2: Brown the Patties
Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Once hot, add your patties and let them brown undisturbed for about 3 minutes on each side. This caramelized crust forms amazing flavor layers. After both sides are nicely browned, remove the patties from the skillet and set them aside. Don’t worry if they’re not fully cooked yet—that happens later in the gravy.
Step 3: Sauté Onions and Mushrooms
Using the same skillet, add a little more vegetable oil if needed and reduce the heat to medium. Toss in the sliced onions and mushrooms and cook for about 5 to 7 minutes, stirring occasionally. You want the onions to soften and become translucent, while the mushrooms release their earthy juices, creating an irresistible base for the gravy.
Step 4: Build the Mushroom Gravy
Sprinkle in the onion powder, garlic powder, and Worcestershire sauce, stirring well to combine. Pour in the beef broth and bring everything to a gentle simmer. This is where the gravy starts to come alive with flavor. Next, slowly whisk in the cornstarch slurry and continue cooking for 2 to 3 minutes until the gravy thickens to a luscious, velvety consistency. Season the gravy with salt and pepper to taste—this final seasoning really pulls the flavors together.
Step 5: Simmer the Patties in Gravy
Place the browned patties back into the skillet, nestling them gently into the mushroom gravy. Reduce the heat to low, cover the skillet, and let the patties simmer for about 10 to 12 minutes. This slow cooking step ensures the beef is cooked through and fully infused with the rich, savory goodness of the gravy. When done, you’ll have tender, flavorful Salisbury steaks ready to enjoy.
How to Serve Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
Garnishes
A sprinkle of fresh parsley adds a bright, herbaceous pop of color and flavor that contrasts beautifully with the hearty mushroom gravy. You can also add a few cracked black peppercorns or a drizzle of extra Worcestershire sauce to enhance the savory notes right before serving. These small touches make your presentation feel special and inviting.
Side Dishes
This Bobby Flay Salisbury Steak with Mushroom Gravy Recipe pairs wonderfully with creamy mashed potatoes that soak up the luscious gravy perfectly. Alternatively, serve it over steamed rice or buttered egg noodles for a cozy, comforting meal. For a touch of green, steamed broccoli, sautéed green beans, or roasted carrots provide color and freshness on your plate.
Creative Ways to Present
For an elegant twist, serve the Salisbury steak on a bed of garlic mashed cauliflower or creamy polenta to impress dinner guests while keeping things comforting. You can also plate the patties with a side of crispy fried onions or pickled vegetables to add a contrasting crunch and acidity. Little upgrades like these take this homey dish to next-level deliciousness.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Bobby Flay Salisbury Steak with Mushroom Gravy into an airtight container and store it in the refrigerator for up to 3 days. Keeping the patties submerged in the gravy will help maintain their moisture and flavor for reheating.
Freezing
You can freeze the Salisbury steak and mushroom gravy separately for best results. Wrap the patties tightly in plastic wrap or foil, and freeze for up to 2 months. Store the gravy in a freezer-safe container. When ready to eat, thaw overnight in the fridge before reheating gently.
Reheating
To reheat, warm the patties and gravy together in a skillet over medium-low heat, stirring occasionally, until heated through. This method helps retain the texture and flavor much better than microwaving, keeping your Bobby Flay Salisbury Steak with Mushroom Gravy Recipe tasting fresh and delicious.
FAQs
Can I use a different type of ground meat?
Absolutely! While traditional Salisbury steak uses ground beef, you can experiment with ground turkey or a blend of beef and pork for a slightly different flavor and texture. Just note that leaner meats may need a bit more moisture or oil to keep the patties juicy.
Is this recipe gluten-free?
The standard recipe uses panko breadcrumbs, which contain gluten. To make it gluten-free, simply substitute the panko with gluten-free breadcrumbs or crushed gluten-free crackers. Make sure your Worcestershire sauce is also gluten-free as some brands do contain wheat.
What’s the best way to know when the patties are fully cooked?
The safest method is to use a meat thermometer; the internal temperature should reach 160°F (71°C). However, simmering the patties in the gravy for 10 to 12 minutes ensures they cook through evenly and stay moist.
Can I make the mushroom gravy without onions?
Yes, you can omit the onions if you prefer or don’t have any on hand. The mushrooms and seasonings will still deliver a rich and savory gravy, though onions do add sweetness and depth that complement the dish nicely.
How do I get the gravy thick just right?
The cornstarch slurry is key here. Mix equal parts cornstarch and cold water, then stir it into the simmering gravy slowly while stirring constantly. Give it a couple of minutes to thicken fully, but be careful not to add too much slurry to avoid a gluey texture.
Final Thoughts
If you’re dreaming of a meal that feels like a warm, comforting hug yet impresses with big, bold flavors, you have to try the Bobby Flay Salisbury Steak with Mushroom Gravy Recipe. Its perfect blend of tender beef, earthy mushrooms, and silky gravy makes every forkful a celebration. Gather your ingredients, roll up your sleeves, and dive in—you’re in for a memorable and delicious experience that’s just like sharing a treasured family recipe with a friend.
Print
Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Bobby Flay Salisbury Steak with Mushroom Gravy is a classic American comfort food featuring juicy ground beef patties simmered in a rich and savory mushroom gravy. The dish combines flavorful seasonings, tender mushrooms, and a smooth gravy that’s perfect served over mashed potatoes or rice for a hearty family meal.
Ingredients
Salisbury Steaks
- 1 lb ground beef (80% lean)
- 1/2 cup panko breadcrumbs
- 2 tbsp tomato sauce or ketchup
- 1 large egg
- 1 tsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp dried oregano
- 1/2 tsp ground black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil
Mushroom Gravy
- 2 tbsp vegetable oil
- 1 medium onion, sliced
- 8 oz button mushrooms, sliced
- 2 cups low-sodium beef broth
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1 tbsp Worcestershire sauce
- 2 tsp cornstarch mixed with 2 tsp water (slurry)
- Salt and pepper to taste
Instructions
- Prepare the Salisbury Steaks: In a large bowl, combine ground beef, panko breadcrumbs, tomato sauce or ketchup, egg, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently to combine without overworking the meat to ensure tenderness.
- Shape Patties: Form the mixture into 4 oval-shaped patties, evenly sized for uniform cooking.
- Brown the Patties: Heat 2 tablespoons of vegetable oil in a skillet over medium-high heat. Add the patties and cook for about 3 minutes on each side to develop a nice brown crust. Remove the patties from the skillet and set aside.
- Cook Onions and Mushrooms: In the same skillet, add 2 tablespoons of vegetable oil over medium heat. Add sliced onions and mushrooms and sauté for 5 to 7 minutes until they have softened and released their moisture.
- Add Seasonings and Broth: Stir in onion powder, garlic powder, and Worcestershire sauce. Pour in the low-sodium beef broth and bring the mixture to a simmer, allowing the flavors to meld.
- Thicken the Gravy: Stir in the cornstarch slurry (cornstarch mixed with water) and cook for an additional 2 to 3 minutes until the gravy has thickened. Adjust salt and pepper to taste.
- Simmer Patties in Gravy: Return the browned patties to the skillet, nestling them carefully into the mushroom gravy. Reduce the heat to low, cover the pan, and let the patties simmer for 10 to 12 minutes or until fully cooked through.
- Serve: Optionally garnish with fresh parsley. Serve the Salisbury steaks hot, spooned with mushroom gravy over mashed potatoes or rice for a comforting meal.
Notes
- Avoid overmixing the ground beef mixture to keep the patties tender.
- Using low-sodium beef broth helps control the saltiness of the dish.
- The cornstarch slurry is key to achieving a smooth, thickened gravy.
- If desired, garnish with fresh parsley for a pop of color and freshness.
- Serve with mashed potatoes, rice, or steamed vegetables for a complete meal.
