Beef Salisbury Steak with Mushroom Gravy Recipe
Bobby Flay’s Beef Salisbury Steak with Mushroom Gravy is a comforting and hearty dish featuring juicy beef patties combined with Parmesan and breadcrumbs, pan-seared to perfection, and smothered in a rich, savory mushroom gravy. Perfect for a cozy dinner, this recipe balances robust flavors with simple techniques for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
For the Salisbury Steaks
- 1 pound ground beef
- 1/4 cup bread crumbs
- 1/4 cup Parmesan cheese, freshly grated
- 1/4 cup onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Mushroom Gravy
- 2 tablespoons olive oil
- 1 cup mushrooms, sliced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Prepare the patties: In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands until just combined without overmixing. Divide the mixture into four equal portions and shape each into a 3/4-inch thick patty. Make a slight indentation in the center of each patty to help them cook evenly.
- Sear the patties: Heat olive oil in a large skillet over medium-high heat until shimmering. Add the patties and sear them for 3-4 minutes per side until a deep brown crust forms. Remove the patties from the skillet and set aside to keep warm.
- Sauté mushrooms: Lower the heat to medium. Add sliced mushrooms to the skillet and sauté for 5-7 minutes until they soften and turn golden brown, enhancing their flavor.
- Create the gravy base: Sprinkle flour over the cooked mushrooms and stir continuously for 1-2 minutes to cook out the raw flour taste and help thicken the gravy.
- Add beef broth: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the skillet to incorporate extra flavor. Bring the mixture to a simmer to thicken the sauce.
- Simmer the patties in gravy: Return the seared patties to the skillet, nestling them into the mushroom gravy. Bring to a gentle simmer, then reduce the heat to low, cover the skillet, and cook for 10-15 minutes until the patties are fully cooked and tender.
- Serve: Plate the Salisbury steaks topped with the rich mushroom gravy and garnish with fresh chopped parsley for a burst of color and freshness.
Notes
- Do not overmix the meat mixture to keep the patties tender.
- Make indentations in the patties to prevent them from puffing up during cooking.
- Use fresh mushrooms for the best flavor; cremini or button mushrooms work well.
- Adjust seasoning with salt and pepper to taste in the final gravy if needed.
- Serve with mashed potatoes or buttered noodles for a classic meal.
