If you’re searching for the definition of hearty, home-style comfort food, the Bobby Flay Salisbury Steak with Mushroom Gravy is the very embodiment of it. This recipe takes a nostalgic classic and elevates it—juicy, well-seasoned beef patties, deeply savory mushroom gravy, and a lingering aroma that feels like a warm hug on a chilly day. It’s the kind of dish that even picky eaters request again and again, perfect for busy weeknights or when you need a meal that simply satisfies on every level.
Ingredients You’ll Need
Don’t let the short and familiar ingredient list fool you—each element plays a pivotal role in making this Bobby Flay Salisbury Steak with Mushroom Gravy truly memorable. From the umami depth of Worcestershire and mushrooms to the subtle tang of tomato sauce, you’ll notice how these ingredients layer flavor into every bite.
- Ground Beef (1 pound, 80% lean): The foundation of this dish; a touch of fat keeps the steaks juicy and flavorful.
- Panko Breadcrumbs (1/3 cup): These absorb juices, keeping the patties moist instead of dense.
- Large Egg (1): Essential for binding all the ingredients together.
- Tomato Sauce (1/3 cup): Adds a tangy richness you can really taste in every forkful.
- Yellow Mustard (1 teaspoon): Lends a gentle zing that perks up the flavor of the meat.
- Worcestershire Sauce (1 teaspoon, plus 1 1/2 for gravy): Key for umami depth in both steak and gravy.
- Dried Oregano (1 teaspoon): A sprinkle gives the patties that irresistible herbaceous note.
- Black Pepper (1/4 teaspoon): Just enough to wake up all the other flavors.
- Salt (to taste): Season to bring the dish together; don’t be shy here.
- Vegetable Oil (3 tablespoons, divided): Used for sautéing both the patties and veggies—neutral and reliable.
- Onion (finely diced for steak, 1; thinly sliced for gravy, 1): Diced onions sweeten the steaks, sliced onions enrich the gravy.
- Garlic (2 cloves, minced): Fragrant, savory base that elevates both steak and sauce.
- White Mushrooms (9 ounces, sliced): Sautéing them creates that signature, deep-flavored gravy.
- Beef Broth (2 1/2 cups, low-sodium): Builds a rich, meaty sauce without excess saltiness.
- Onion Powder (1 teaspoon): Layers even more sweet onion flavor in the gravy.
- Garlic Powder (1/2 teaspoon): Boosts the savoriness of your gravy for that “can’t stop eating” effect.
- Cornstarch (3 tablespoons, mixed with 1/4 cup water): For a luscious, thick gravy that clings just right.
- Salt and Pepper: Always check and adjust at the very end for seasoning perfection.
How to Make Bobby Flay Salisbury Steak with Mushroom Gravy
Step 1: Sauté the Aromatics
Start by warming 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the finely diced onion and cook for about 4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the minced garlic and continue to sauté for one more minute—don’t rush this step, as it lays the aromatic groundwork for your Bobby Flay Salisbury Steak with Mushroom Gravy. Once softened, set the mixture aside to cool slightly.
Step 2: Prepare the Steak Mixture
In a large bowl, combine the ground beef, panko breadcrumbs, large egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, black pepper, and a generous pinch of salt. Add in your cooled onion and garlic mixture. Gently mix everything together—just enough for a uniform blend, being careful not to overwork the meat, which keeps your patties tender.
Step 3: Shape and Sear the Patties
Form the beef mixture into four oval-shaped patties, each about an inch thick. Heat the remaining tablespoon of oil in your skillet over medium-high heat. Add the patties and sear them for about 1 to 2 minutes per side, letting them take on a deep, golden-brown crust. Once browned, set them aside for now—you’ll finish them in the luscious gravy shortly.
Step 4: Build the Mushroom Gravy
To the same skillet, add 1 tablespoon vegetable oil. Toss in the thinly sliced onion and sauté for about 5 minutes, or until they’re caramelized and golden. Add the sliced mushrooms, cooking them down until they’re soft, fragrant, and just beginning to brown. This is where your Bobby Flay Salisbury Steak with Mushroom Gravy develops its unmistakable depth.
Step 5: Simmer the Steak in Gravy
Time for the magic to happen! Return the seared patties to the skillet with the sautéed onions and mushrooms. Pour in the beef broth, onion powder, garlic powder, and the additional 1 1/2 teaspoons Worcestershire sauce. Bring everything to a gentle boil, then reduce the heat to a simmer. Cover the skillet and let it all bubble together for 15 minutes, infusing the meat with gravy flavor and ensuring it cooks through.
Step 6: Thicken and Finish the Gravy
Uncover the skillet and stir in your cornstarch-water slurry. Continue cooking for about 5 more minutes, stirring often, as the gravy thickens and becomes glossy. Once the steak patties reach an internal temperature of 160°F, and your gravy is silky and rich, taste and adjust seasoning with more salt and pepper, if needed. The Bobby Flay Salisbury Steak with Mushroom Gravy is now ready to serve, piping hot and utterly irresistible!
How to Serve Bobby Flay Salisbury Steak with Mushroom Gravy
Garnishes
A classic finish includes a generous sprinkle of chopped fresh parsley or chives, which brings a pop of freshness and a bit of color to your plate. If you like a little zing, try a twist of freshly cracked black pepper on top just before serving.
Side Dishes
Nothing beats the soul-satisfying combination of Bobby Flay Salisbury Steak with Mushroom Gravy and creamy mashed potatoes. The gravy soaks in beautifully, making every bite pure heaven. Steamed white rice, buttered egg noodles, or even roasted root vegetables also pair deliciously, offering a cozy backdrop for that robust mushroom sauce.
Creative Ways to Present
Take it up a notch by serving the Salisbury steaks in individual mini cast-iron skillets, or arrange everything family-style on a large platter. For a playful twist, spoon the mushroom gravy over steak on a toasted brioche bun for an unbelievably satisfying sandwich.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply store the cooled Salisbury steak and gravy together in an airtight container in the refrigerator. The flavors will meld overnight, sometimes making them taste even better the next day. Use within 3–4 days for best quality.
Freezing
You can freeze uncooked steak patties, layered between parchment paper, for up to 4 months—perfect for busy nights. The finished Bobby Flay Salisbury Steak with Mushroom Gravy (with gravy included) can also freeze well; let it cool completely, transfer to freezer-safe containers, and enjoy within 2–3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, place the Salisbury steaks and mushroom gravy into a covered skillet or saucepan over medium-low heat, stirring occasionally, until warmed through. If the gravy thickened too much after chilling, add a splash of beef broth or water to loosen it up. Microwave reheating is quick too, just be sure to cover and stir halfway to heat evenly.
FAQs
Can I make Bobby Flay Salisbury Steak with Mushroom Gravy gluten-free?
Absolutely! Swap in gluten-free panko or breadcrumbs and double-check that your Worcestershire sauce is certified gluten-free. The recipe turns out just as flavorful and comforting.
What’s the best ground beef ratio for Salisbury steak?
Using 80% lean ground beef offers the juiciest, most flavorful result without being greasy. Leaner beef can dry out a bit, while fattier blends may make the gravy oily.
Is it okay to use store-bought gravy instead of making mushroom gravy from scratch?
The scratch-made mushroom gravy adds so much personality to the Bobby Flay Salisbury Steak with Mushroom Gravy, but you can use high-quality store-bought gravy in a pinch. If possible, sauté mushrooms and onions before pouring in the store-bought version to boost flavor.
Can I add extra vegetables?
Definitely! Chopped carrots, peas, or even diced bell peppers can be added to the gravy for extra color and nutrition. Just cook them with the onions and mushrooms so everything tenderizes together.
How do I know when the patties are cooked through?
Using a meat thermometer is the most reliable method—the patties should reach 160°F in the center. If you don’t have one, cut into the thickest patty to ensure there’s no pink before serving.
Final Thoughts
There’s just something honest and wonderful about a plate of Bobby Flay Salisbury Steak with Mushroom Gravy—it’s nostalgia and gourmet comfort rolled into one. I hope you’ll give this recipe a try, savor each bite, and share it with friends and family as one of your own favorites!
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Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Bobby Flay Salisbury Steak with Mushroom Gravy recipe is a comforting and hearty dish that’s perfect for a satisfying dinner. Juicy ground beef patties are smothered in a savory mushroom gravy, creating a classic Salisbury steak that’s sure to please your taste buds.
Ingredients
For the Salisbury Steak:
- 1 pound ground beef (80% lean)
- 1/3 cup panko breadcrumbs
- 1 large egg
- 1/3 cup tomato sauce
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Salt to taste
- 2 tablespoons vegetable oil
For the Sautéed Mixture:
- 1 onion, finely diced
- 2 garlic cloves, minced
For the Mushroom Gravy:
- 1 tablespoon vegetable oil
- 1 onion, thinly sliced
- 9 ounces white 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 mixed with 1/4 cup water
- Salt and pepper to taste
Instructions
- Prepare the Salisbury Steak: In a skillet, sauté diced onion, mix with ground beef and other ingredients, form patties.
- Cook the Patties: Sear the patties until browned, then set aside.
- Make the Mushroom Gravy: Sauté onion and mushrooms, add broth and seasonings, simmer with patties until cooked through.
- Thicken the Gravy: Stir in cornstarch slurry and cook until thickened. Season to taste and serve hot.
Notes
- Freeze uncooked patties for up to 4 months.
- For richer flavor, add a splash of red wine to the gravy.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 358
- Sugar: 5g
- Sodium: 1440mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
