Bobby Flay’s Salisbury Steak with Mushroom Gravy

 

 

 

 

 

 

 

Ingredients:

For the Salisbury Steaks:
1 1/2 pounds ground beef
1/2 cup breadcrumbs
1/4 cup milk
1 large egg
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and black pepper to taste
2 tablespoons olive oil (for cooking)
For the Mushroom Gravy:
2 tablespoons unsalted butter
1 cup mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
1/4 cup heavy cream (optional, for richness)
Salt and black pepper to taste
Fresh parsley, chopped (for garnish)

 

Instructions:

Prepare the Salisbury Steaks:
In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix until well combined but not overworked.
Shape the mixture into 4-6 oval patties.
Heat olive oil in a large skillet over medium heat. Cook the patties for 3–4 minutes per side, until browned. Remove from skillet and set aside.
Make the Mushroom Gravy:
4. In the same skillet, melt butter over medium heat. Add mushrooms and onions, sautéing until softened, about 5 minutes.
5. Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the vegetables and stir for 1–2 minutes to remove the raw flour taste.
6. Gradually whisk in beef broth, ensuring no lumps remain. Stir in Worcestershire sauce and let the gravy thicken for 3–5 minutes. Add heavy cream if desired. Season with salt and black pepper.
Finish the Dish:
7. Return the Salisbury steak patties to the skillet with the gravy. Simmer for 10 minutes, allowing the flavors to meld and the patties to cook through.
8. Garnish with fresh parsley and serve hot.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 4–6 servings | Calories per Serving: 350