Bobby Flay Salisbury Steak Recipe With Mushroom Gravy Recipe

There’s something so comforting about a good Salisbury steak. It’s a classic, humble dish that can transform ground beef into something rich, savory, and downright satisfying. This recipe, adapted from Bobby Flay, combines juicy beef patties with a flavorful mushroom gravy, perfect for spooning over creamy mashed potatoes or buttery noodles. The best part? You don’t need a lot of fancy ingredients, just a few simple items that come together in one skillet. It’s a fantastic option for a cozy dinner at home that feels a little more special than your typical weeknight meal.

this RECIPE

A little backstory on Salisbury steak

Salisbury steak isn’t exactly what you’d call “fine dining,” but it has a solid place in American comfort food history. Named after Dr. James Salisbury, a 19th-century physician who advocated for a diet heavy in minced beef, this dish has long been a staple in homes across the U.S. Over the years, Salisbury steak has evolved, picking up influences from classic French techniques and American diner culture. While the frozen TV dinner version might get a bad rap, making it from scratch is a totally different experience. With a rich, homemade mushroom gravy and a tender, well-seasoned patty, this version will remind you why Salisbury steak is worth a spot in your recipe rotation.

My favorite ingredients and how to pick them

Let’s dive into what makes this recipe work so well. These ingredients are simple, but each plays an important role in creating those classic flavors.

• Ground beef (80% lean): This fat ratio gives just the right amount of richness without being greasy. If you can’t find 80% lean, 85% will work too, but avoid anything too lean as it might dry out.
• Panko breadcrumbs: Panko keeps the steaks light and adds a nice texture. Regular breadcrumbs work in a pinch, but panko is worth seeking out for that extra bit of fluffiness.
• White button mushrooms: These add earthiness to the gravy. Baby Bella mushrooms work too, bringing a slightly deeper flavor.
• Worcestershire sauce: This is the secret ingredient in both the steaks and the gravy. It brings a savory, umami depth that’s hard to replicate.

Each of these ingredients contributes a layer of flavor, so try to use them as listed if you can. That said, if you need to make a swap, I’ve got you covered with some alternatives!

Essential kitchen tools you’ll need

For this recipe, you don’t need a ton of equipment, but having the right tools will make things easier:

• A large skillet: Since everything comes together in one pan, make sure you have a large, sturdy skillet. Non-stick works, but a cast-iron or stainless steel skillet will give you the best browning.
• Mixing bowls: You’ll need a large bowl for the beef mixture. If you have nesting bowls, use a medium one for the cornstarch slurry later on.
• A spatula: A flat spatula will help you form and flip the patties without breaking them. A fish spatula works particularly well for this.
• A meat thermometer: This is optional but really helpful to ensure the patties are cooked perfectly. Salisbury steak should reach 160°F internally.

With just these few tools, you’ll be all set to tackle this recipe from start to finish!

Step-by-step: Making the perfect Salisbury steak and gravy

Let’s walk through this recipe together, step by step. Don’t worry; it’s straightforward, and I’ll share some tips to make sure everything comes out perfectly.

1. Start by cooking the onions and garlic

Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the finely diced onion and cook until it turns translucent, about 4 minutes. Then, add the minced garlic and cook for another 40–60 seconds, just until it’s fragrant. This onion and garlic mixture will give the steaks a savory base. Set it aside to cool slightly for a couple of minutes.

2. Mix the steak ingredients

In a large mixing bowl, combine the ground beef, panko breadcrumbs, egg, sauce, yellow mustard, Worcestershire sauce, dried oregano, ground black pepper, and a pinch of salt. Add the cooked onion and garlic mixture, then use your hands to mix everything together. Be gentle and try not to overmix—handling the beef too much can make the patties tough.

3. Form and brown the steaks

Divide the beef mixture into 4–5 portions and shape them into oval patties. Heat the remaining 2 tablespoons of oil in the same skillet over medium heat, then add the patties. Brown them on each side for about 1 minute. They won’t be fully cooked yet, but that’s okay! We’ll finish them in the gravy. Transfer the browned patties to a plate.

4. Prepare the mushroom gravy

In the same skillet, add 1 tablespoon of oil and sauté the sliced onion for about 5 minutes, until it starts to brown. Then add the mushrooms, cooking until they’re golden and tender. This step really builds flavor—be patient and let the mushrooms caramelize a bit.

Return the steaks to the skillet and pour in the beef broth. Season with onion powder, garlic powder, Worcestershire sauce, and a little salt and pepper. Bring the mixture to a boil, cover, and let it simmer for 15 minutes. This is where the flavors come together and the patties finish cooking.

5. Thicken the gravy

In a small bowl, mix the cornstarch with ¼ cup of water (or beef stock, if you have it). Gradually add this slurry to the skillet, stirring as you go. Let it cook for about 5 minutes, until the gravy thickens. The steaks are done when they reach an internal temperature of 160°F.

Serve the Salisbury steaks hot, with a generous ladle of mushroom gravy over the top. Mashed potatoes or egg noodles make the perfect side!

Variations and ways to make it your own

Want to put a unique spin on this recipe? Here are a few fun ideas:

• Make it gluten-free: Substitute the panko breadcrumbs with gluten-free panko or crushed rice crackers. Use a gluten-free Worcestershire sauce, too.
• Try a turkey version: Swap the beef for ground turkey if you prefer a lighter version. It’ll still be juicy, but the flavor will be a bit milder.
• Add some herbs: Fresh thyme or rosemary in the gravy can give it a little twist. Just a sprinkle will make it feel a bit fancier.
• Go dairy-free: If you’d like a richer gravy without dairy, add a spoonful of coconut milk or dairy-free cream to the gravy.
• Seasonal mushrooms: In the fall, try using a mix of wild mushrooms like cremini or chanterelles for a deeper, earthier flavor.

These tweaks can change the flavor profile just enough to keep things interesting while sticking to the essence of a classic Salisbury steak.

Serving and presentation tips

This Salisbury steak recipe looks and tastes even better when plated beautifully. Serve each steak on a bed of mashed potatoes, with the mushroom gravy drizzled generously on top. Garnish with a sprinkle of chopped parsley for a pop of color. If you’re serving this for guests, arrange the steaks in a shallow serving dish and pour the gravy over the top. Surround with sides like steamed green beans or roasted carrots for a balanced, comforting meal.

beverage pairings

Salisbury steak is rich and savory, so a refreshing, slightly acidic drink will complement it well:

• Iced tea with lemon: The hint of lemon cuts through the richness of the gravy.
• Sparkling water with a splash of cranberry juice: A light, slightly tart option that pairs nicely with the dish.
• Classic ginger ale: Its slight sweetness and ginger spice make it a great companion for savory meals.

These drinks are easy to prepare and can be enjoyed by everyone at the table.

Storing and reheating leftovers

If you’re lucky enough to have leftovers, here’s how to store and reheat them:

1. Refrigeration: Store in an airtight container for up to 3 days. Make sure the steaks are fully cooled before sealing.
2. Freezing: Freeze the cooked patties and gravy in separate containers for up to 2 months. Thaw overnight in the fridge before reheating.
3. Reheating: For the best results, reheat on the stove over low heat. Add a splash of water or beef broth to the gravy as it warms up to keep it from thickening too much.

Scaling the recipe for a crowd or a smaller serving

This recipe can easily be doubled if you’re cooking for a crowd—just use a larger skillet or brown the patties in batches. If you want to make a smaller amount, halve the ingredients, but be careful not to overcook the patties as smaller portions cook faster.

Common questions about Salisbury steak

1. Can I use a different kind of mushroom?
Absolutely! Baby Bella or cremini mushrooms work well for a deeper flavor, and they’ll make the gravy a bit heartier.

2. How do I know when the patties are cooked through?
A meat thermometer is the best way to check—look for an internal temperature of 160°F. Otherwise, cut into one to ensure there’s no pink.

3. Can I make this ahead of time?
Yes! You can prepare the patties and gravy a day ahead, then reheat everything together on the stove. The flavors actually deepen overnight.

4. What sides go well with Salisbury steak?
Mashed potatoes, egg noodles, and steamed veggies are classic options. You could also try roasted Brussels sprouts or garlic green beans.

5. How can I thicken the gravy without cornstarch?
You can use flour instead. Mix about 2 tablespoons of flour with a little water to form a slurry, then add it to the gravy. It may take a few extra minutes to thicken.

I hope you enjoy making this Salisbury steak as much as I did! With its juicy patties and savory mushroom gravy, it’s bound to become a family favorite. Dig in and don’t be afraid to make it your own!

Print