Description
Culinary maestro Bobby Flay elevates the classic Salisbury Steak with bold, savory flavors that dance across your palate. Rich beef patties nestled in a silky mushroom gravy promise a comforting meal you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1 lb (500 g) ground beef (80% lean)
Binding and Flavor Enhancers:
- 1 large egg
- 1/3 cup panko breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
Aromatics and Seasonings:
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1/3 cup tomato sauce (marinara)
- 1/4 teaspoon ground black pepper
- Salt, to taste
Mushroom Gravy Ingredients:
- 1 tablespoon vegetable oil
- 1 onion, sliced
- 9 oz (250 g) white button mushrooms, sliced
- 2 1/2 cups low sodium beef broth
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons Worcestershire sauce
- 3 tablespoons cornstarch
- 1/4 cup water (or beef stock)
- Salt and pepper, as needed
Instructions
- Craft the meat mixture by gently sautéing diced onions until they turn translucent and soft, releasing their natural sweetness. Add minced garlic and allow it to bloom briefly, creating an aromatic base.
- In a spacious mixing bowl, combine the cooled onion-garlic blend with ground beef, incorporating breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Blend delicately, avoiding overworking the meat to maintain tenderness.
- Shape the mixture into elegant oval patties, ensuring uniform thickness for consistent cooking.
- Warm vegetable oil in a skillet and carefully brown the patties, developing a rich caramelized exterior. Transfer to a holding plate, understanding they will not be fully cooked at this stage.
- In the same skillet, introduce sliced onions and caramelize them to a deep golden hue. Add mushrooms and continue cooking until they achieve a beautiful golden-brown color.
- Return the partially cooked patties to the skillet, nestling them among the vegetables.
- Pour beef broth over the ingredients, introducing onion powder, garlic powder, and Worcestershire sauce. Allow the liquid to reach a gentle boil, then reduce heat and cover, letting the flavors meld and the meat complete its cooking process.
- Create a cornstarch slurry and gradually incorporate it into the simmering liquid, stirring consistently to develop a luxurious, velvety gravy.
- Verify the internal temperature of the patties reaches 160°F (71°C) for safe consumption. Season with additional salt and pepper to taste.
- Plate the Salisbury steak alongside creamy mashed potatoes or your preferred accompaniment, ensuring a hearty and satisfying meal.
Notes
- Customize patty texture by gently mixing ingredients to prevent dense, tough meat.
- Choose lean ground beef (85% lean) for juicy yet not greasy patties.
- Avoid overworking meat mixture to maintain a tender, soft consistency.
- Develop deeper flavor by using homemade beef stock instead of store-bought versions.
- Rest patties briefly after cooking to retain moisture and enhance tenderness.
- Create gluten-free option by substituting breadcrumbs with almond flour or gluten-free crackers.
- Enhance umami by adding a splash of soy sauce or mushroom powder to the meat mixture.
- Control sodium levels by using low-sodium broth and reducing additional salt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 80 mg