Description
Bobby Flay’s Salisbury Steak is a classic comfort food featuring juicy ground beef patties cooked in a rich mushroom and onion gravy. This recipe involves searing the patties and simmering them in a savory beef stock sauce thickened with a cornstarch slurry, resulting in a hearty and flavorful dish perfect for a satisfying family meal.
Ingredients
Scale
For the Patties
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 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
- 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 finely diced onion and minced garlic for 2 to 3 minutes until softened, then remove from heat and let cool slightly. In a mixing bowl, combine the ground beef, panko breadcrumbs, egg, marinara sauce, yellow mustard, Worcestershire sauce, and the cooled onion-garlic mixture. Mix gently until just combined, then form 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. Add the patties and sear each side for about 1 minute until browned, but not cooked through. 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 cook until they become golden brown and release their moisture, about another 5 minutes.
- Combine and Simmer: Pour in the beef stock and add 1 tablespoon Worcestershire sauce. Return the seared patties to the pan. Bring the mixture to a boil, then lower the heat and let it simmer gently for 15 minutes, allowing the patties to cook through and the flavors to meld.
- Thicken the Gravy: Stir in the cornstarch slurry (cornstarch mixed with beef stock or water) into the pan and continue cooking for an additional 5 minutes, stirring occasionally, until the gravy thickens to a rich consistency. Serve the Salisbury steaks hot with the mushroom gravy spooned over the top.
Notes
- Using 80% lean ground beef provides a good balance of flavor and moisture.
- Don’t overmix the patty mixture to keep the meat tender.
- Searing the patties before simmering locks in flavor and helps maintain texture.
- Adjust the amount of beef stock or water in the cornstarch slurry to achieve your preferred gravy thickness.
- Serve with mashed potatoes or buttered noodles for a classic meal.
