Bobby Flay–Style Salisbury Steak with Mushroom Grav
Ingredients
For the Salisbury Steaks
- 1 lb ground beef
- 1/3 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for frying)
For the Mushroom Gravy
- 1 tablespoon butter
- 1 small onion, finely chopped
- 8 oz mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon Worcestershire sauce
- Salt and black pepper, to taste
Instructions
1. Make the Salisbury Steaks
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper.
Mix gently until just combined. Do not overmix.
Shape the mixture into 4–5 oval-shaped patties.
2. Cook the Steaks
Heat the olive oil in a large skillet over medium heat.
Add the patties and cook for 4–5 minutes per side, or until well browned and cooked through.
Remove the patties from the skillet and set aside.
3. Prepare the Mushroom Gravy
In the same skillet, melt the butter over medium heat.
Add the chopped onion and cook for 2–3 minutes, until softened.
Add the sliced mushrooms and cook for 5–6 minutes, stirring occasionally, until they release their moisture and turn golden brown.
Sprinkle the flour evenly over the mushrooms and onions. Stir well and cook for 1 minute to eliminate the raw flour taste.
4. Make the Gravy
Slowly pour in the beef broth while stirring continuously to prevent lumps.
Add Worcestershire sauce, salt, and black pepper.
Bring the gravy to a gentle simmer and cook for 5–7 minutes, or until thickened.
5. Combine and Simmer
Return the Salisbury steaks to the skillet.
Spoon the gravy over the patties, cover, and simmer on low heat for 10 minutes to allow the flavors to meld.
Serving Suggestions
- Serve over creamy mashed potatoes, rice, or buttered egg noodles
- Pair with green beans, peas, or steamed vegetables
Tips for Best Results
- Use ground beef with some fat (80/20) for juicier steaks
- Do not overmix the meat mixture
- Add a splash of heavy cream or milk to the gravy for extra richness
- Fresh mushrooms give the best flavor
