Description
Bobby Flay’s Salisbury Steak recipe features juicy oval-shaped ground beef steaks infused with a flavorful mix of sautéed onions, garlic, Worcestershire sauce, and tomato marinara, served with a rich mushroom and beef broth gravy. This classic American comfort food is perfect for a hearty family dinner and pairs wonderfully with creamy mashed potatoes.
Ingredients
Scale
Steaks
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound ground beef (500 grams, 80% lean)
- â…“ cup panko breadcrumbs
- 1 large egg
- â…“ cup tomato sauce marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt to taste
Gravy
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz white button mushrooms (250 grams), sliced
- 2 ½ cups low-sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- ¼ cup water or beef stock
- Salt and pepper as needed
Instructions
- Sauté Aromatics: Heat 2 tablespoons of oil in a skillet over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook until fragrant, about 40-60 seconds. Remove from heat and let cool for 1-2 minutes.
- Prepare Steaks: In a large bowl, combine the cooked onion and garlic with ground beef, panko breadcrumbs, egg, tomato sauce marinara, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and salt. Mix just until combined to avoid tough meat. Shape mixture into oval-shaped steaks.
- Brown Steaks: Heat the remaining 2 tablespoons of vegetable oil in the skillet over medium heat. Working in batches, brown the steaks for about 2 minutes total, turning carefully to get a nice crust. Transfer browned steaks to a plate.
- Sauté Vegetables: In the same skillet, add 1 tablespoon of vegetable oil over medium heat. Add sliced onion and sauté until browned, about 5 minutes. Then add sliced mushrooms and cook until they turn golden and softened.
- Simmer Steaks in Broth: Return steaks to the skillet with the sautéed onions and mushrooms. Pour in 2 ½ cups low-sodium beef broth. Season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then reduce heat to low, cover the skillet, and simmer for 15 minutes or until steaks are cooked through (internal temperature 160°F / 71°C).
- Thicken Gravy: In a small bowl, whisk together cornstarch with water or beef stock until smooth. Gradually stir this mixture into the skillet and cook until the gravy thickens slightly, stirring constantly to avoid lumps.
- Serve: Plate the Salisbury steaks and generously spoon the mushroom gravy over them. Serve hot with creamy mashed potatoes for a classic, comforting meal. Enjoy!
Notes
- Use 80% lean ground beef for best flavor and moisture.
- Do not overmix the meat mixture to keep steaks tender.
- Ensure steaks reach an internal temperature of 160°F (71°C) for safe consumption.
- Low-sodium beef broth helps control saltiness in the gravy.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs.
