Why You’ll Love This Recipe
Bobby Flay’s Salisbury Steak elevates a classic comfort dish with bold flavors and a rich, savory mushroom-onion gravy. With perfectly seasoned ground beef patties and a deep, umami-packed sauce, this dish is hearty, satisfying, and perfect for a weeknight dinner or a cozy Sunday meal.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beefoniongarlicbreadcrumbswhole milkWorcestershire saucesaltblack peppereggcremini or button mushroomschicken or beef stockolive oilunsalted butterfresh thymeall-purpose flourparsley (for garnish)
directions
In a large mixing bowl, combine ground beef, minced onion, minced garlic, breadcrumbs, milk, Worcestershire sauce, salt, pepper, and egg.
Mix until just combined, being careful not to overwork the meat.
Form the mixture into oval-shaped patties, about ¾ inch thick.
Heat olive oil in a large skillet over medium-high heat.
Sear the patties until browned on both sides, about 3-4 minutes per side. Remove and set aside.
In the same skillet, add butter and sauté sliced mushrooms and onions until tender and golden brown.
Stir in flour and cook for 1-2 minutes to form a roux.
Gradually whisk in beef or chicken stock and add a few sprigs of thyme.
Simmer until the sauce thickens, then return the patties to the pan.
Cover and cook over low heat for 15-20 minutes until the steaks are cooked through and the flavors meld.
Remove thyme sprigs and garnish with chopped parsley before serving.
Servings and timing
This recipe serves 4.Preparation time: 15 minutesCooking time: 30 minutesTotal time: 45 minutes
Variations
Use ground turkey or a beef-pork blend for a twist.
Add a splash of red wine to the gravy for depth.
Include a dash of Dijon mustard for extra tang.
Top with caramelized onions for a richer finish.
Serve over mashed potatoes, egg noodles, or rice for a complete meal.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat gently on the stovetop or in the microwave until warmed through.For longer storage, freeze patties and gravy separately for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use pre-sliced mushrooms?
Yes, pre-sliced mushrooms work fine and save time.
Is there a dairy-free version?
Use dairy-free milk and skip the butter or replace with olive oil.
What can I substitute for breadcrumbs?
Use crushed crackers, oats, or gluten-free breadcrumbs.
Can I make this in advance?
Yes, you can prepare the patties and gravy a day ahead and reheat when ready to serve.
Is this dish kid-friendly?
Absolutely—mild, savory, and great with mashed potatoes.
Can I use ground lamb or pork?
Yes, but expect a change in flavor profile—beef is traditional for authenticity.
Why are my patties falling apart?
Make sure to mix thoroughly and let the patties rest before cooking.
How thick should the gravy be?
It should be smooth and thick enough to coat the back of a spoon.
Can I cook this in the oven?
Yes, after searing, transfer everything to an oven-safe dish and bake at 350°F for 20-25 minutes.
What herbs go well with Salisbury steak?
Thyme, parsley, and rosemary are great choices.
Conclusion
Bobby Flay’s Salisbury Steak is a delicious twist on a timeless favorite, combining rich flavors with tender meat and a deeply satisfying gravy. It’s comfort food with a chef’s touch—perfect for any dinner table.
Print
Bobby Flay Salisbury Steak Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
A hearty and flavorful Salisbury steak recipe by Bobby Flay, featuring seasoned ground beef patties smothered in a rich mushroom-onion gravy.
Ingredients
- 1 1/2 pounds ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 tablespoon butter
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, thinly sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
Instructions
- In a large bowl, combine ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, finely chopped onion, minced garlic, salt, and pepper. Mix gently until just combined.
- Form the mixture into 4-6 oval-shaped patties.
- Heat olive oil in a large skillet over medium-high heat. Cook the patties for 3-4 minutes per side until browned. Remove and set aside.
- In the same skillet, add butter, sliced onions, and mushrooms. Sauté for about 5-7 minutes until softened and browned.
- Sprinkle flour over the mushroom-onion mixture and cook for 1-2 minutes, stirring constantly.
- Gradually whisk in beef broth, ketchup, and thyme. Bring to a simmer and cook until slightly thickened, about 3-4 minutes.
- Return the patties to the skillet, spoon gravy over them, cover, and simmer for 10-15 minutes until cooked through.
- Serve hot with mashed potatoes or egg noodles, spooning the gravy generously over the top.
Notes
- Use ground chuck for best flavor and juiciness.
- Let the patties rest a few minutes before serving to retain juices.
- For deeper flavor, add a splash of red wine to the gravy.