If comfort food had a superstar, the Bobby Flay Salisbury Steak Recipe would be it. This dish takes classic Salisbury steak to an entirely new level with juicy, perfectly seasoned beef patties smothered in a rich mushroom and onion gravy. It’s the kind of recipe that feels like a warm hug served on a plate, yet it’s simple enough for weeknight dinners or impressing guests. The combination of tender meat, savory mushrooms, and that luscious gravy will have you coming back for seconds in no time.
Ingredients You’ll Need
The magic of the Bobby Flay Salisbury Steak Recipe lies in its straightforward, pantry-friendly ingredients that each bring their own character and flavor. From the caramelized onions adding sweetness to the umami-packed mushrooms, every component works harmoniously to build layers of taste and texture.
- Vegetable oil (4 tablespoons, divided): Essential for sautéing and getting that beautiful sear on the patties.
- Onion (2, finely diced): One for the patties, sautéed to soften and sweeten; one for the gravy to deepen flavor.
- Garlic cloves (2, minced): Adds aroma and a subtle kick that elevates the meat.
- Ground beef (1 lb, 80% lean): The hearty base of the dish, perfectly balanced for juiciness and flavor.
- Panko breadcrumbs (1/3 cup): Helps bind the patties while keeping them tender.
- Large egg (1): Acts as a binder to hold everything together smoothly.
- Marinara sauce (1/3 cup): Introduces a slightly tangy, rich note to the beef mixture.
- Yellow mustard (1 teaspoon): Adds a mild tang and depth to the patties.
- Worcestershire sauce (2 teaspoons total): Brings a unique umami punch, split between the patties and gravy.
- Sliced mushrooms (1 cup): They become golden and sweet in the gravy, adding texture and an earthiness that complements the beef.
- Beef stock (2 cups): Forms the base of the gravy, intensifying the savory flavors.
- Cornstarch (3 tablespoons) mixed with ¼ cup beef stock or water: The secret to a perfectly thickened, silky-smooth gravy.
How to Make Bobby Flay Salisbury Steak Recipe
Step 1: Prepare the Patties
Start by heating half of your vegetable oil in a pan over medium heat. Sauté the finely diced onion and minced garlic until they become soft and fragrant, about 2 to 3 minutes, then set this mixture aside to cool. In a large bowl, combine the ground beef with the panko breadcrumbs, egg, marinara sauce, mustard, Worcestershire sauce, and the cooled onion-garlic sauté. Gently mix until everything just comes together to keep the patties tender. Shape the meat mixture into four to five evenly sized patties—it’s key to keep them uniform for even cooking.
Step 2: Sear the Patties
Next, heat the remaining vegetable oil in your pan. Once hot, carefully add the patties and sear them for about one minute on each side—this step locks in the juices while creating that appetizing browning that makes Salisbury steak so irresistible. After searing, transfer the patties to a plate and set aside while you prepare the gravy.
Step 3: Make the Gravy
In the same pan, toss in the second finely diced onion and sauté for around five minutes until soft and translucent. Then add the mushrooms and cook until they turn a gorgeous golden brown. This gradual caramelization is essential for developing a rich, savory gravy that will complement the beef perfectly.
Step 4: Combine and Simmer
Pour in the beef stock and Worcestershire sauce, scraping up any browned bits from the bottom of the pan to infuse flavor. Nestle the seared patties back into the pan, bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 15 minutes. This slow simmer allows the patties to finish cooking while the gravy melds beautifully.
Step 5: Thicken the Gravy
Stir in the cornstarch mixture to the pan and cook for an additional five minutes, stirring occasionally until the gravy thickens into a velvety sauce. Now the dish is ready to serve, with the patties bathed in that irresistible mushroom-onion gravy.
How to Serve Bobby Flay Salisbury Steak Recipe
Garnishes
For a simple yet elegant touch, sprinkle the steaks with freshly chopped parsley or chives. This not only adds a pop of color but also a fresh herbal note that balances the richness of the gravy.
Side Dishes
The classic partners for Bobby Flay’s Salisbury steak are creamy mashed potatoes or buttery egg noodles. Both options soak up the luscious gravy wonderfully. Alternatively, roasted vegetables or a crisp green salad can provide a refreshing contrast to the hearty dish.
Creative Ways to Present
If you want to wow guests, consider plating the patties individually atop a fluffy bed of mashed potatoes, drizzling extra gravy over everything. For a cozy family dinner, serve the Salisbury steak alongside a skillet of roasted root vegetables, allowing everyone to dig into a hearty, comforting meal straight from the pan.
Make Ahead and Storage
Storing Leftovers
Leftover Bobby Flay Salisbury Steak stays delicious in an airtight container in the refrigerator for up to three days. Keep the gravy and patties together to retain moisture and flavor when reheating.
Freezing
This dish freezes beautifully. Place cooled patties with gravy into a freezer-safe container or bag. It can be frozen for up to two months. Thaw overnight in the refrigerator before reheating to maintain the best texture and taste.
Reheating
Reheat leftovers gently over low heat on the stove, stirring occasionally until warmed through. Avoid microwaving at high temperature as it can dry out the patties. Adding a splash of beef stock or water can help loosen the gravy if it thickens too much upon chilling.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, you can swap ground beef for ground turkey or chicken, but keep in mind these are leaner meats and may result in drier patties. Adding a bit more moisture like extra marinara or an additional egg can help maintain tenderness.
Is panko breadcrumb necessary in the recipe?
Panko breadcrumbs are key for texture and binding without making the patties dense. You can substitute with regular breadcrumbs, but panko’s lightness really makes a difference in the final bite.
Can I make the gravy vegetarian?
Absolutely! Swap the beef stock for vegetable stock and replace Worcestershire sauce with a vegetarian alternative. The mushrooms and onions will still provide rich flavor for a vegetarian-friendly gravy version.
How do I know when the patties are fully cooked?
The patties should be cooked through after simmering in the gravy for 15 minutes. If you want to be sure, you can use a meat thermometer; the internal temperature should reach 160°F (71°C).
Can I add other vegetables to the gravy?
Definitely! Diced carrots or green beans make excellent additions. Add them with the onions to ensure everything cooks evenly and retains texture.
Final Thoughts
The Bobby Flay Salisbury Steak Recipe is a heartfelt blend of comfort and elegance. Its flavorful patties and rich gravy showcase classic ingredients with a fresh twist, making this recipe a true crowd-pleaser any day of the week. Trust me, once you try it, this dish will become one of your go-to favorites—so don’t hesitate to roll up your sleeves and get cooking!
Print
Bobby Flay Salisbury Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
Bobby Flay’s Salisbury Steak recipe features flavorful beef patties made with sautéed onions, garlic, and marinara sauce, seared to perfection, and served in a rich mushroom and onion gravy. This classic comfort food is elevated with Worcestershire sauce and a thickened beef stock gravy, making it a hearty and satisfying meal perfect for a family dinner.
Ingredients
For the Patties
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced (divided)
- 2 garlic cloves, minced
- 1 lb ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1/3 cup marinara sauce
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
For the Gravy
- 1 onion, finely diced (remaining)
- 1 cup sliced mushrooms
- 2 cups beef stock
- 1 tablespoon Worcestershire sauce
- 3 tablespoons cornstarch mixed with ¼ cup beef stock (or water)
Instructions
- Prepare the Patties: Heat 2 tablespoons of vegetable oil in a pan over medium heat. Sauté the finely diced onion and minced garlic for 2-3 minutes until softened, then allow the mixture to cool. In a large bowl, combine the ground beef, panko breadcrumbs, egg, marinara sauce, yellow mustard, Worcestershire sauce, and the cooled onion-garlic mixture. Mix gently until just combined, then shape the mixture into 4 to 5 equal-sized patties.
- Sear the Patties: In the same pan, add the remaining 2 tablespoons of vegetable oil and heat over medium-high heat. Sear the patties for about 1 minute on each side, creating a nice browned crust. Once seared, remove the patties from the pan and set aside.
- Make the Gravy: Using the same pan, add the remaining finely diced onion and sauté for about 5 minutes until translucent. Add the sliced mushrooms and continue cooking until they turn golden brown and release their moisture.
- Combine and Simmer: Pour in the beef stock and add 1 tablespoon of Worcestershire sauce. Return the seared patties to the pan. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 15 minutes to allow the patties to cook through and absorb the gravy flavors.
- Thicken the Gravy: Stir in the cornstarch mixture gradually, cooking for an additional 5 minutes while stirring frequently until the gravy thickens and coats the patties. Serve the Salisbury steaks hot, smothered with the rich mushroom-onion gravy.
Notes
- Ensure not to overmix the beef mixture when forming patties to keep them tender.
- Using panko breadcrumbs adds a nice texture to the patties.
- Searing the patties at high heat seals in the juices and adds flavor.
- Simmer the patties gently in gravy to keep them moist and flavorful.
- The cornstarch slurry thickens the gravy without altering the flavor.
- Serve with mashed potatoes or buttered noodles for a classic meal experience.
