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Bobby Flay Salisbury Steak Recipe: A Classic with a Twist Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 49 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

Description

This Bobby Flay Salisbury Steak recipe is a classic comfort food dish with a delicious twist. Ground beef patties are seasoned and cooked to perfection, then smothered in a rich mushroom and onion gravy. The savory sauce is thickened with flour and enhanced with Worcestershire sauce and Dijon mustard, making this hearty dish perfect for a satisfying family meal.

Ingredients

For the Salisbury Steaks

  • 1 1/2 pounds ground beef (preferably 80/20)
  • 1/2 cup bread crumbs
  • 1/4 cup milk
  • 1 large egg
  • 1 small onion, finely chopped
  • 2 teaspoons garlic powder
  • 1 teaspoon Worcestershire sauce
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (for cooking)

For the Mushroom Gravy

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, sliced
  • 8 ounces cremini or button mushrooms, sliced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups beef broth (low-sodium)
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Make the Salisbury Steaks: In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Mix gently until just combined to avoid overworking the meat.
  2. Shape Patties: Divide the mixture into 4 equal portions and shape each into an oval patty, ensuring they are compact but not too dense.
  3. Cook the Salisbury Steaks: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the patties and cook for 4-5 minutes on each side until they develop a golden brown crust and are cooked through. Remove the patties from the skillet and set aside.
  4. Prepare Mushroom Gravy: In the same skillet, add butter and 1 tablespoon olive oil. Once melted, add sliced onions and cook, stirring occasionally, for 3-4 minutes until softened.
  5. Add Mushrooms: Add the sliced mushrooms and cook for about 5 minutes until they release their moisture and start to brown.
  6. Thicken Gravy: Sprinkle the flour over the onion and mushroom mixture, stirring well to combine. Cook for 1 minute to eliminate the raw flour taste.
  7. Add Liquids: Gradually pour in the beef broth while stirring constantly to prevent lumps. Stir in Worcestershire sauce and Dijon mustard. Bring the mixture to a simmer.
  8. Simmer Gravy: Allow the gravy to cook for 4-5 minutes, stirring occasionally, until thickened to a smooth consistency.
  9. Combine Steaks and Gravy: Return the sautéed Salisbury steaks to the skillet with the mushroom gravy. Spoon gravy over the steaks and simmer together for an additional 5 minutes to meld the flavors.
  10. Serve: Garnish with freshly chopped parsley and serve the Salisbury steaks hot, ideally alongside mashed potatoes or rice for a complete meal.

Notes

  • Use 80/20 ground beef to ensure the patties stay juicy and flavorful.
  • Do not overmix the meat to keep the texture tender.
  • Low-sodium beef broth helps control the salt level in the gravy.
  • Mushrooms can be substituted with cremini or button mushrooms depending on availability.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/bobby-flay-salisbury-steak-recipe-a-classic-with-a-twist-recipe/