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
Scale
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.
