Bobby Flay Salisbury Steak (Print Version)
# Ingredients:
→ For the Salisbury steaks
01 -
1 lb ground beef (80/20 for juiciness)
02 -
1/3 cup breadcrumbs (plain or panko)
03 -
1/4 cup whole milk
04 -
1 large egg, lightly beaten
05 -
1 tablespoon Worcestershire sauce
06 -
1 teaspoon Dijon mustard
07 -
1/2 teaspoon onion powder
08 -
1/2 teaspoon garlic powder
09 -
Salt and freshly ground black pepper, to taste
10 -
1 tablespoon olive oil, for frying
→ For the mushroom gravy
11 -
1 tablespoon butter
12 -
1 small onion, finely chopped
13 -
8 oz mushrooms, sliced (cremini or baby bella work best)
14 -
2 tablespoons all-purpose flour
15 -
2 cups beef broth (low-sodium preferred)
16 -
1 tablespoon Worcestershire sauce
17 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Gently mix with your hands or a wooden spoon until just combined — do not overmix. Shape into 4 oval-shaped patties of equal thickness.
02 -
Heat olive oil in a large skillet over medium heat. Add patties and cook for 4–5 minutes on each side until golden brown. Transfer patties to a plate and keep warm.
03 -
In the same skillet, melt butter over medium heat. Add onions and mushrooms, sautéing until softened and golden (6–7 minutes). Sprinkle flour over the vegetables and stir for 1 minute to cook out the raw flavor. Slowly whisk in beef broth and Worcestershire sauce, scraping the bottom of the pan to release browned bits. Simmer for 4–5 minutes until thickened.
04 -
Return patties to the skillet, spoon gravy over them, and simmer on low for 5 minutes. Serve hot over mashed potatoes, rice, or noodles.
# Notes:
01 -
An 80/20 ground beef mix gives the best balance of flavor and tenderness.
02 -
Let the gravy simmer longer or add a touch more flour for a thicker consistency.
03 -
Button mushrooms can be used as an alternative to cremini mushrooms.
04 -
Prepare patties and gravy separately if making ahead. Combine before serving.
05 -
Fully cooked steaks with gravy can be frozen for up to 3 months.