Bobby Flay Salisbury Steak with Rich Mushroom Gravy
This Bobby Flay Salisbury Steak is a comforting classic with juicy beef patties and a rich mushroom-onion gravy. Easy to make and perfect for any home cook!
Ingredients
For the Salisbury Steak:
- 4 tbsp vegetable oil divided
- 1 onion finely diced
- 2 garlic cloves minced
- 1 lb ground beef 80% lean
- ⅓ cup panko breadcrumbs
- 1 large egg
- ⅓ cup tomato sauce or marinara
- 1 tsp yellow mustard
- 1 tsp Worcestershire sauce
- 1 tsp dried oregano
- ¼ tsp ground black pepper
- Salt to taste
For the Gravy:
- 1 tbsp vegetable oil
- 1 onion sliced
- 9 oz white button 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
- ¼ cup water or beef stock
- Salt and pepper to taste
Instructions
- Heat 2 tbsp oil in a skillet over medium heat. Sauté diced onion for 4 minutes, then add garlic and cook for 1 minute more. Cool slightly.
- In a bowl, mix onion, ground beef, breadcrumbs, egg, tomato sauce, mustard, Worcestershire, oregano, pepper, and salt. Mix just until combined.
- Shape into 4–5 oval patties. Heat remaining oil and brown patties 1 minute per side. Set aside (not fully cooked yet).
- In the same skillet, add 1 tbsp oil and sauté sliced onion until browned. Add mushrooms and cook until golden.
- Return patties to the skillet. Add broth, onion powder, garlic powder, Worcestershire, salt, and pepper. Simmer covered for 15 minutes.
- Stir together cornstarch and water. Gradually add to skillet and cook 5 minutes, until gravy thickens.
- Ensure steaks reach 160°F internally. Serve hot with mashed potatoes
Notes
Don’t overmix the meat—this keeps your Bobby Flay Salisbury Steak tender. For a twist, try adding a splash of cream to the gravy.