Beef Salisbury Steak with Mushroom Gravy Recipe
Savor the classic comfort of Bobby Flay’s Beef Salisbury Steak with Mushroom Gravy. This hearty dish features tender ground beef patties seasoned to perfection, seared to develop a rich crust, and simmered in a savory mushroom gravy. Ideal for a family dinner, it combines robust flavors and a creamy sauce that makes every bite satisfying and delicious.
- 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
- 2 tablespoons olive oil
For the Mushroom Gravy
- 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. Avoid overmixing to keep the patties tender. Divide the mixture into four equal portions and shape each into a 3/4-inch thick patty, making a slight indentation in the center 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 for 3-4 minutes per side until a deep brown crust forms. Once browned, remove the patties from the skillet and set them aside to rest.
- Cook the Mushrooms: Lower the skillet heat to medium. Add the sliced mushrooms and sauté for 5-7 minutes until they are softened and have a golden brown color.
- Add Flour and Broth: Sprinkle the all-purpose flour over the mushrooms and cook for 1-2 minutes, stirring constantly to cook out the raw flour taste. Gradually whisk in the beef broth, scraping the skillet’s bottom to incorporate all the flavorful browned bits. Bring the mixture to a gentle simmer to thicken the gravy.
- Simmer Patties in Gravy: Return the seared patties to the skillet, nestling them into the mushroom gravy. Bring the mixture back to a gentle simmer, then reduce the heat to low and cover the skillet. Allow the patties to cook through and soak in the flavors for 10-15 minutes until tender.
- Serve: Spoon the mushroom gravy over the Salisbury steaks and garnish with freshly chopped parsley. Serve hot and enjoy this comforting classic dish.
Notes
- Do not overmix the meat mixture to avoid tough patties.
- Searing the patties first locks in flavor and creates a delicious crust.
- Making an indentation in the center of the patties ensures even cooking and prevents puffing up.
- Use freshly grated Parmesan for the best flavor.
- The mushroom gravy can be made thicker by adding a bit more flour if desired.
- This dish pairs wonderfully with mashed potatoes or buttered noodles.
