Bobby Flay Salisbury Steak Recipe
Bobby Flay Salisbury Steak is a comfort food that’s so easy to make. Juicy, well-seasoned beef patties are cooked to perfection in creamy, savory mushroom gravy. It couldn’t be easier to prepare a Salisbury steak recipe for a hearty weeknight dinner the whole family will enjoy.
Servings: 4
Equipment
Ingredients
Salisbury Steak
- 1 lb ground beef
- 2 tablespoons grated Parmesan cheese
- 1/4 cup panko breadcrumbs (Bobby Flay’s original recipe uses 2 tablespoons, but I find more breadcrumbs result juicer steaks)
- 1 teaspoon garlic minced
- 1 egg
- salt and pepper to taste
- 2 tablespoons vegetable oil
Gravy
- 1/2 onion (white or yellow, finely chopped)
- 5 oz cremini mushrooms about a dozen, sliced
- 1 tablespoon tomato paste
- 1 teaspoon Worcestershire
- 1 cup beef broth
- 2 tablespoons heavy cream
- salt and pepper to taste
- chopped parsley for garnish
Instructions
Salisbury Steak
- In a large mixing bowl, add ground beef, grated parmesan, breadcrumbs, egg, minced garlic, salt, and pepper. Mix with your hands until the mixture is well combined.
- Divide into 4 portions and pat firmly into oval patties (about 3/4-inch thick). (Note that the patties will shrink slightly once cooked.)
- Heat oil in a large cast iron skillet over high heat. Add the beef patties and cook the first side for about 1 minute or until browned. Flip the steak and brown the other side. Remove the patties onto a plate (Note that the patties will be raw on the inside, but it’s ok as we’ll cook them more later).
Gravy
- In the same skillet, add sliced onions and mushrooms. Reduce the heat to medium. Cook for about 4 minutes or until onions start to become translucent.
- Add tomato paste, Worcestershire sauce, beef broth, and heavy cream. Reduce heat and cook for a few minutes.
- Add the patties back to the skillet. Cook for about 5 minutes or until the sauce is thickened. Spoon the juices over the patties from time to time.
- Remove steaks onto a serving plate. Garnish with chopped parsley. Serve and enjoy!
Notes
- Make sure the skillet is very hot before adding patties. This helps to caramelize the meat nicely.
- To freeze cooked salisbury steaks: allow them to cool completely, then add into freezer-safe bags with the gravy. They’ll last for up to 2 months in the freezer.
Nutrition
Calories: 439kcal | Carbohydrates: 7g | Protein: 24g | Fat: 35g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 432mg | Potassium: 604mg | Fiber: 1g | Sugar: 2g | Vitamin A: 254IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 3mg