Save
Bobby Flay’s Salisbury Steak brings together juicy beef patties nestled in a savory mushroom and onion gravy. With weeknight simplicity yet impressive enough for a special dinner, this recipe transforms classic comfort food into a memorable main dish everyone wants seconds of.
I love how this meal fills the kitchen with cozy aromas while feeling hearty and a bit nostalgic. When I first cooked this for my sister’s birthday, everyone asked for thirds. Now it is a go-to meal anytime I want to bring smiles to the table.
Ingredients
- Ground beef: Use 85 percent lean for a balance between juiciness and easy shaping. If buying fresh from a butcher check for bright color and a clean smell
- Breadcrumbs: Help bind the patties and absorb flavorful juices. Panko works well if you prefer a lighter texture
- Parmesan cheese: Adds a hint of salty nutty depth. Freshly grated makes a big difference in flavor
- Egg: Binds everything together. For the freshest eggs check the date on the carton or use local farm eggs
- Garlic powder: Rounds out the flavor with subtle warmth. Choose one without added fillers for best results
- Salt and pepper: To taste. Always season beef generously and use freshly ground black pepper for punch
- Olive oil: For searing beef and sautéing veggies. Extra virgin has best flavor
- Mushrooms, sliced: For umami richness and meaty bites. Look for firm mushrooms without wrinkling
- Onion, finely sliced: Sweet or yellow gives good balance and caramelizes beautifully
- Beef broth: Forms the backbone of the gravy. Use a low sodium boxed or homemade broth if possible
- Worcestershire sauce: Brings savory tang and depth. Check the label for real anchovy and tamarind for best flavor
- All purpose flour (optional): For thickening the gravy if desired
Instructions
- Prepare the Patties:
- In a large bowl gently combine ground beef breadcrumbs Parmesan cheese egg garlic powder salt and pepper. Work mixture just enough to blend it so the patties stay tender. Shape into four to six even patties pressing gently for even cooking
- Cook the Patties:
- Heat one tablespoon olive oil in a large skillet over medium high heat. Let the pan get quite hot before adding patties. Arrange patties in the skillet and sear for three to four minutes per side letting a golden brown crust develop. Remove patties and set aside keeping them warm
- Sauté the Vegetables:
- Add the remaining olive oil to the same skillet still over medium heat. Scrape any browned bits loose. Add mushrooms and onions spreading them in an even layer. Let them cook for about five minutes until both are softened and slightly caramelized. Stir only occasionally to encourage browning
- Make the Gravy:
- Pour beef broth into the pan to deglaze scraping up any flavorful bits stuck to the bottom. Add Worcestershire sauce together. If using flour mix one tablespoon with a little cold water until smooth and pour into the gravy mixture. Whisk everything together and let the liquid simmer gently for five to seven minutes allowing it to reduce and thicken
- Combine and Simmer:
- Return patties to the skillet nestling them into the bubbling gravy. Spoon sauce over the top. Cover and turn heat to low letting flavors meld and patties finish cooking for ten minutes. Gravy should coat the patties luxuriously when ready
- Serve:
- Transfer patties to each plate with a big spoonful of gravy on top. Goes beautifully with mashed potatoes and a side of green vegetables
The mushrooms in this dish are always my favorite part. They soak up all the savory juices. My kids even started loving mushrooms because of this meal and now they help stir them into the sauce.
Storage Tips
Keep leftovers in an airtight container for up to three days. Reheat slowly on the stove with a splash of extra broth to loosen the gravy. The patties become even more flavorful after resting overnight in the fridge.
Ingredient Substitutions
If you want a lighter take ground turkey or chicken works well too. Use gluten free breadcrumbs if needed. No Parmesan Try a handful of shredded Swiss cheese instead.
Serving Suggestions
Creamy mashed potatoes are classic but egg noodles or rice also soak up the hearty gravy really well. I often plate this next to roasted carrots for color and a touch of sweetness.
Cultural and Historical Context
Salisbury steak traces its roots back to late nineteenth century America. Named after Dr James Salisbury who recommended ground beef steaks as a healthful food today it remains a beloved example of American comfort cooking with a retro twist.
Seasonal Adaptations
In summer swap mushrooms for zucchini or bell peppers. Fresh chives or parsley make a vibrant garnish in spring. Add a splash of cider or red wine during fall for extra depth.
Salisbury steak is one of those recipes that keeps everyone coming back for more. Enjoy generously ladled with plenty of extra gravy.
Common Recipe Questions
- → What type of beef is best?
Use 85% lean ground beef to achieve tender, juicy patties while avoiding excess grease in the pan.
- → How do I keep the patties from drying out?
Mix the ingredients just until combined and avoid overworking the beef mixture.
- → Can I make this ahead of time?
Yes, you can prepare and shape the patties ahead, then cook and simmer in gravy just before serving.
- → What’s the best way to serve it?
Spoon the mushroom gravy over the patties and pair with mashed potatoes or steamed vegetables for balance.
- → How do I thicken the gravy?
For a thicker gravy, whisk a flour slurry into the sauce and let it simmer until the desired texture is reached.