Bobby Flay's Homemade Salisbury Steak With Mushroom Gravy
A comforting classic featuring tender beef patties smothered in a rich mushroom gravy.
Equipment
- Mixing Bowl
- Skillet
Ingredients
Beef Mixture
- 1 pound Ground Beef 80/20 meat-to-fat ratio for juiciness.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- 0.5 cup Breadcrumbs Fresh breadcrumbs for binding.
- 1 large Egg Acts as a binding agent.
- 1 tablespoon Worcestershire Sauce Adds tangy depth of flavor.
- to taste Salt
- to taste Pepper
Mushroom Gravy
- 1 cup Mushrooms Sliced, preferably cremini or button.
- 2 cups Beef Broth Forms the base of the gravy.
- 1 tablespoon All-Purpose Flour Used to thicken the gravy.
- 2 tablespoons Butter Unsalted, for sautéing mushrooms.
- to taste Parsley Fresh, for garnish.
Instructions
- In a large mixing bowl, combine ground beef, chopped onion, minced garlic, breadcrumbs, egg, Worcestershire sauce, salt, and pepper. Mix gently until just combined.
- Divide the mixture into four equal portions and shape into oval patties, about ¾ inch thick.
- Heat butter in a skillet over medium-high heat until melted. Add patties and cook for 4-5 minutes on each side until browned and cooked through.
- Remove patties and keep warm. In the same skillet, sauté sliced mushrooms for about 5 minutes until golden.
- Sprinkle flour over mushrooms and stir. Gradually add beef broth while stirring to prevent lumps. Simmer until thickened.
- Return patties to skillet, spoon gravy over them, and simmer for an additional 5 minutes.
- Garnish with chopped parsley and serve hot.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.