Bobby Flay Salisbury Steak Recipe With Mushroom Gravy Recipe

When it comes to classic comfort food, Salisbury steak with mushroom gravy is right up there. There’s just something so satisfying about tender, well-seasoned beef patties bathed in a rich, savory mushroom sauce. This dish has been a favorite in homes across America for decades, and it’s easy to see why. It’s affordable, hearty, and makes you feel like you’re wrapped in a warm hug with every bite. Whether you’re cooking for a weeknight dinner or just craving something nostalgic, this recipe is sure to hit the spot!

this RECIPE

A family favorite with a twist

I first came across this recipe at a casual family gathering where everyone had to bring a dish inspired by classic “diner food.” Most people brought burgers or fries, but one of my uncles decided to go with Salisbury steak, complete with a rich mushroom gravy. From the first bite, I was hooked. The mushrooms brought an earthy depth to the gravy, while the beef patties were juicy and perfectly seasoned. Since then, I’ve been perfecting my own version of the dish, and I think I’ve nailed it! This version, inspired by Bobby Flay’s approach, includes a hint of sauce in the steak mixture, which adds a surprising layer of flavor that I never knew Salisbury steak needed.

A bit of history: What is Salisbury steak, anyway?

Salisbury steak dates back to the late 1800s, named after Dr. James Salisbury, a physician who believed that eating a diet rich in minced beef would improve health. Originally, it was seen as a form of “health food,” but over time, Salisbury steak evolved into the comfort food we know today—seasoned ground beef patties served with a thick, hearty gravy. While some variations use different types of meat, this recipe sticks to the classic beef version, and the mushroom gravy is an added bonus that really elevates the dish.

Let’s talk ingredients: why each one matters

Ground beef

For Salisbury steak, go for an 80% lean ground beef. This mix has just the right amount of fat to keep the patties juicy without making them greasy. You could go for leaner beef if you’re looking to cut back on fat, but keep in mind it might turn out a bit drier.

Panko breadcrumbs

These add a nice texture and help bind the patties. If you don’t have panko, regular breadcrumbs will work in a pinch, but panko adds a light, airy structure that keeps the steak from feeling too dense.

Mushrooms

White button mushrooms are perfect for this gravy. They cook down and soak up the flavors in the pan beautifully. If you’re a fan of stronger flavors, cremini mushrooms would also work well.

Coles Worcestershire sauce

This is the secret ingredient that adds a savory, umami punch to both the patties and the gravy. It’s worth having on hand, but if you’re in a pinch, soy sauce can give a similar depth of flavor.

Kitchen gear: what you need (and what you can skip)

For this recipe, you’ll need a few basic tools:

• A large skillet: This is essential for cooking both the steaks and the gravy. I like to use a cast-iron skillet for the even heat distribution, but any large skillet with a lid will work.
• Mixing bowl: For combining the ingredients for the patties.
• Spatula: For flipping the patties and stirring the gravy.
• Meat thermometer (optional): It’s helpful for checking that the steaks have reached an internal temperature of 160°F, but if you don’t have one, just cut into one to ensure it’s cooked through.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Sauté the onions and garlic

Heat 2 tablespoons of vegetable oil in your skillet over medium heat. Add the diced onions and cook them until they’re translucent, about 4 minutes. Then, toss in the garlic and let it cook for another 40-60 seconds until fragrant. Be careful here—garlic can burn quickly! Let everything cool for a couple of minutes.

2. Make the patties

In a large mixing bowl, combine the cooked onion mixture, ground beef, panko breadcrumbs, egg, sauce, yellow mustard, Worcestershire sauce, dried oregano, salt, and pepper. Mix everything with your hands, but don’t overdo it! Over-mixing can make the patties tough. Shape the mixture into 4-5 oval-shaped steaks.

3. Sear the patties

In the same skillet, add the remaining 2 tablespoons of oil and heat it up. Sear the patties for about a minute on each side until they’re browned but not fully cooked through. Transfer them to a plate for now. Don’t worry; they’ll finish cooking in the gravy.

4. Make the mushroom gravy

In the same skillet, add another tablespoon of oil if needed, and sauté the sliced onions until they’re nicely browned, about 5 minutes. Add the mushrooms and cook them until golden and softened. Once they’re ready, return the patties to the skillet.

5. Simmer in the broth

Pour in the beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring everything to a boil, then cover and let it simmer for about 15 minutes. This allows the flavors to meld and the patties to cook through.

6. Thicken the gravy

In a small bowl, mix the cornstarch with water or beef broth to make a slurry. Gradually stir this into the skillet and cook for another 5 minutes or until the gravy thickens to your liking. The patties should reach an internal temperature of 160°F, which means they’re ready to serve!

Variations to try: get creative with Salisbury steak

• Make it gluten-free: Swap out the panko breadcrumbs for a gluten-free variety, or use crushed gluten-free crackers.
• Add a touch of heat: If you like things a little spicy, try adding a pinch of red pepper flakes or a dash of hot sauce to the beef mixture.
• Seasonal veggies: Try adding a handful of fresh thyme or rosemary to the gravy for a seasonal twist. In the fall, diced carrots or parsnips would make a hearty addition.
• Vegetarian option: Substitute the ground beef with a plant-based ground meat substitute. It’ll hold together similarly, and you’ll still get that rich, savory flavor from the mushroom gravy.

Serving suggestions: plate it like a pro

Salisbury steak with mushroom gravy is best served over a bed of creamy mashed potatoes, which soak up the sauce beautifully. For a pop of color, add a sprinkle of fresh parsley or chives on top. If you’re looking for side dishes, steamed green beans or roasted carrots are a great choice—they add a nice contrast to the richness of the steak and gravy.

beverage pairings

For a comforting, homestyle meal like this, I’d recommend sticking with something simple and refreshing:

• Iced tea: Classic unsweetened iced tea, or try a lemony herbal iced tea to brighten things up.
• Sparkling water with lemon: A crisp, bubbly choice to balance the savory gravy.
• Apple cider: Warm or cold, cider’s slight sweetness is a perfect complement to the earthy mushrooms.
• Ginger ale: The gentle spice from ginger ale adds a refreshing contrast to the richness of the dish.

Storage and reheating tips

Got leftovers? Salisbury steak keeps really well! Store any remaining patties and gravy in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, place everything in a skillet over low heat, adding a splash of beef broth if the gravy has thickened too much. Alternatively, you can reheat individual portions in the microwave for 1-2 minutes, stirring halfway through.

Scaling the recipe for a crowd (or just yourself)

This recipe is flexible! For larger gatherings, double or even triple the ingredients, but keep in mind you might need to sear the patties in batches to avoid overcrowding the skillet. For a smaller batch, you can halve the recipe without any issues. Just watch the cooking times, as smaller patties may cook a little quicker.

Troubleshooting common issues

• Gravy too thin? Add a bit more cornstarch slurry until it thickens to your liking.
• Patties falling apart? Make sure not to over-mix, and check that the meat-to-breadcrumb ratio is balanced.
• Gravy too salty? Add a splash of water or low-sodium beef broth to dilute it a bit.

Ready to give this comfort food classic a try?

I hope this Salisbury steak with mushroom gravy finds its way into your weekly dinner rotation! It’s a simple, satisfying dish that’s perfect for cozy nights in. And don’t be afraid to put your own spin on it—recipes like this are meant to be adaptable. Let me know how it turns out, and enjoy every bite of this comforting classic.

Frequently asked questions

1. Can I use ground turkey instead of beef?
Absolutely! Ground turkey is a leaner option, though the flavor will be slightly different. Add a touch more Worcestershire sauce to bring in some extra richness.

2. How do I make the gravy without cornstarch?
You can use flour instead—just mix 3 tablespoons of flour with water or broth until smooth, and add it to the skillet the same way.

3. Can I freeze Salisbury steak?
Yes, you can freeze both the patties and the gravy. Store them in separate containers and thaw in the fridge before reheating.

4. Is there a low-carb version of this recipe?
To make it low-carb, skip the breadcrumbs and use a low-carb thickener like xanthan gum for the gravy.

5. What’s the best way to check if the patties are cooked?
Use a meat thermometer to check that the internal temperature reaches 160°F. If you don’t have one, cut into a patty to ensure there’s no pink left.

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