Enjoy the rich flavors of the Bobby Flay Salisbury Steak Recipe, a comforting classic that melds tender beef with a savory mushroom gravy for a hearty meal. Perfect for a family dinner!
Bobby Flay Salisbury Steak Recipe
Ingredients
- Ground Beef: Preferably 80-90% lean for flavor without too much grease.
- Onion and Garlic: Sautéed for a milder texture.
- Panko Bread Crumbs: These don’t make the steaks dry. Regular breadcrumbs can be used if necessary.
- Egg: Helps to bind the beef and other ingredients together, also adding moisture.
- Tomato Sauce: Marinara sauce is preferred for added flavor and moisture.
- Mustard: Yellow mustard is recommended.
- Worcestershire Sauce: Adds savory flavors and helps to tenderize the meat.
- Dried Oregano: Complements the beef’s savory flavor.
- Salt and Pepper: For seasoning.
Directions
- Prepare the Ingredients:
- Optionally sauté onion and garlic to cool down; this step can provide a subtler texture.
- Mix the Patty Ingredients:
- Combine the ground beef, sautéed onion and garlic (optional), panko breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, dried oregano, salt, and pepper in a large bowl. Be careful not to overmix to avoid tough steaks. Form into 4-5 patties.
- Cook the Patties:
- Sear the patties in a pan over medium heat for about 1 minute per side, then set aside.
- Make the Gravy:
- In the same skillet, sauté additional onion until browned, then add sliced mushrooms and cook until golden.
- Return the steaks to the skillet, add beef stock and seasonings, and bring to a boil. Reduce the heat and simmer for 15 minutes.
- Thicken the Gravy:
- Mix 3 tablespoons of cornstarch with ¼ cup of water or extra beef stock, then add to the skillet.
- Cook for another 5 minutes or until the gravy thickens. Adjust salt and pepper to taste. The steaks are done when they reach an internal temperature of 160°F (71°C).
Tips for Gravy Thickness
To thicken the gravy, you can also use a roux made from butter and flour, add beef stock and Worcestershire sauce, season with salt and pepper, then return the beef patties and cook covered for 15 minutes.
Make Ahead and Storage
- Make Ahead: Shape the patties and refrigerate overnight or freeze for 3-4 months. Thaw in the fridge before cooking.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 4 months.
Serving Suggestions
Serve with garlic butter mashed potatoes, roasted veggies, jasmine rice, or a salad like a Quinoa Salad with Feta Cheese or Fattoush Salad.
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