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Bobby Flay Salisbury Steak Recipe

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This Bobby Flay Salisbury Steak recipe features juicy ground beef patties infused with sautéed onions, garlic, and savory seasonings, simmered in a rich mushroom gravy. Ready in under an hour, it's a comforting classic served best with creamy mashed potatoes.

Ingredients

Salisbury Steaks

  • 4 tablespoons vegetable oil (divided)
  • 1 onion (finely diced)
  • 2 garlic cloves (minced)
  • 1 pound ground beef (500 grams, 80% lean)
  • ⅓ cup panko breadcrumbs
  • 1 large egg
  • ⅓ cup tomato sauce (marinara)
  • 1 teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • Salt to taste

Mushroom Gravy

  • 1 tablespoon vegetable oil
  • 1 onion (sliced)
  • 9 oz white button mushrooms (250 grams, sliced)
  • 2 ½ cups low-sodium beef broth
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 ½ teaspoons Worcestershire sauce
  • 3 tablespoons cornstarch
  • ¼ cup water or beef stock
  • Salt and pepper to taste

Instructions

  1. Sauté Onions and Garlic: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and sauté until translucent, about 4 minutes. Add the minced garlic cloves and cook for another 40 to 60 seconds until fragrant. Remove from heat and let cool for 1-2 minutes.
  2. Prepare Salisbury Steak Mixture: In a large bowl, combine the cooked onion and garlic with the ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and salt. Mix gently by hand just until combined to avoid tough steaks.
  3. Form Patties: Shape the mixture into 4 to 5 oval-shaped steaks.
  4. Brown the Steaks: Heat the remaining 2 tablespoons of vegetable oil in the same skillet. In batches, brown the steaks for about 2 minutes total, 1 minute per side. Transfer browned steaks to a plate; they will not be fully cooked yet.
  5. Cook Mushrooms and Onions for Gravy: In the same skillet, heat 1 tablespoon vegetable oil over medium heat. Add the sliced onion and sauté until browned, about 5 minutes. Add the sliced white button mushrooms and continue cooking until golden brown.
  6. Simmer Steaks in Broth: Return the browned steaks to the skillet. Pour in the low-sodium beef broth and season with onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then cover and simmer for 15 minutes, allowing the steaks to cook through and flavors to meld.
  7. Thicken the Gravy: In a small bowl, whisk together cornstarch with water or beef stock until smooth. Gradually pour this mixture into the skillet while stirring. Cook for an additional 5 minutes or until the sauce has thickened slightly. Ensure steaks reach an internal temperature of 160°F (71°C).
  8. Serve: Serve the Salisbury steaks smothered in mushroom gravy alongside creamy mashed potatoes. Enjoy your comforting meal!

Notes

  • Do not overmix the meat mixture to keep the steaks tender.
  • Using low-sodium beef broth allows for better control of the saltiness in the dish.
  • Check the internal temperature of the steaks with a meat thermometer to ensure safety.
  • You can substitute panko with regular breadcrumbs if unavailable.
  • For a richer gravy, add a splash of heavy cream after thickening, if desired.

Find it online: https://recipethrive.com/bobby-flay-salisbury-steak-recipe/