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.