Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (2024)

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This juicy Bobby Flay Salisbury steak is an American comfort food staple that’s easy to make from scratch. Juicy beef patties are smothered in a flavorful mushroom gravy. Perfect inexpensive dinner that the whole family will enjoy!

Serve it with garlic butter Mashed Potatoes or Popeyes Buttermilk Biscuits. Yum!!

Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (1)

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Bobby Flay Salisbury Steak

American celebrity chef, Bobby Flay is known for his Southwestern dishes like fried chicken, burgers, chicken wings and his Salisbury steak.

This Bobby Flay’s steak with a twist will satisfy even the pickiest eaters. Easy to make, flavorful and so delicious!

Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (2)

Why is it called Salisbury steak

Dr. James Salisbury, an American physician who promoted meat-centered diet, invented Salisbury steak to tackle illness among war troops in 1888.

He strongly believed that a diet rich in lean beefsteak and coffee was the right cure. And he recommended to eat Salisbury steak three times a day to see a positive effect on health.

The dish is made with ground beef shaped into oval patties and a flavorful gravy.

Salisbury Steak vs Hamburger Steak

  • Hamburger steak usually contains only ground meat, salt and pepper. It is commonly served with a bun or bread.
  • Salisbury steak has more fillers like breadcrumbs, onion and eggs (as a binder). You can serve it with mashed potatoes or a side of veggies to make a meal.
Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (3)

What are the Ingredients in Bobby Flay Salisbury Steak

  • Ground Beef: This is the key ingredient in Salisbury steak. We recommend to use 80-90% lean beef, it is full of flavor and not too greasy.
  • Onion and garlic: We like to sauté onion and garlic before adding to meat for a milder texture. You can skip this step.
  • Panko breadcrumbs: We highly recommend to use panko breadcrumbs as they don’t make steaks dry. If you can’t get them or don’t have on hand, use regular bread crumbs.
  • Egg: It helps to bind the ground beef and other ingredients together. It also adds moisture and can help keep the Salisbury steaks tender.
  • Tomato sauce: We prefer to use marinara sauce instead of milk. It adds not only flavor but also moisture.
  • Mustard: Yellow mustard works best.
  • Worcestershire sauce: It helps to tenderize the meat, because it contains vinegar and adds amazing savory flavors.
  • Dried oregano: It has a slightly bitter and pungent taste, which complements the savory flavor of the beef.
  • Salt and pepper
Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (4)

How to make Bobby Flay Salisbury steak

  • Sauté onion and garlic; allow to cool down for 2-3 minutes. This is an optional step, but sautéing gives a subtle texture. If your kids are picky eaters, we recommend to do it.
  • Combine all the ingredients in a large bowl. Make sure not to over mix the mixture because the steaks will be tough. Form 4-5 patties.
  • Sear the steaks in batches over medium heat, about 1 minute per side. Transfer to a plate. Keep aside.
  • Make the gravy. Sauté onion in the same skillet for 5 minutes or until nicely browned. Add the sliced mushrooms and cook until golden brown.
  • Return the steaks back to the skillet. Pour the beef stock and seasonings. Bring to a boil. Reduce the heat to low medium and cook for 15 minutes.
  • Mix corn-starch with water or beef stock. Add into the skillet and cook further for 5 minutes or until the gravy thickens. Adjust the salt and pepper to your liking. The steaks are done when the internal temperature is 160°F (71°C).
Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (5)

How to Thicken the Gravy

The easiest way to thicken the gravy is to add corn-starch. The recipe calls for 3 tablespoons of corn starch + ¼ cup water. We like to use extra beef stock instead of water as it doesn’t change the flavor of the gravy.

Another great option is to use roux (butter+flour). Sauté mushrooms and onion. Then, add 2 tablespoons of butter in a skillet add 2 tablespoons of all-purpose flour and whisk continuously until combined. Add the beef stock and Worcestershire sauce. Season with salt and pepper to taste. Return the beef patties back to the skillet, cover and cook for 15 minutes.

Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (6)

How to make it ahead

You can shape the beef mixture into the patties and refrigerate overnight. Alternatively you can freeze them in a freezer bag for 3-4 months. Thaw them in the fridge overnight before cooking.

How to Store

If you are lucky to have leftovers, put in an airtight container and refrigerate for 3-4 days or freeze for 3-4 months.

Salisbury Steak Sides

  • Mashed Potatoes: Garlic butter mashed potatoes are our go-to side for Salisbury steak with mushroom gravy.
  • Roasted veggies: Another great option is to serve it with Roasted Asparagus or Roasted Cauliflower for a lighter meal.
  • Jasmine Rice: While you are making Salisbury steak, throw some rice in a rice cooker or instant pot. You will get a fluffy bowl of rice in less than 5 minutes.
  • Salad: Try it with Quinoa Salad with Feta Cheese or Fattoush Salad with crunchy pita bread chips. Yummy!
Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (7)

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Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (8)

Bobby Flay Salisbury Steak

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews

  • Author: chefjar
  • Total Time: 55 minutes
  • Yield: 4
Print Recipe

Description

This juicy Bobby Flay Salisbury steak is an American comfort food staple that’s easy to make from scratch. Juicy beef patties are smothered in a flavorful mushroom gravy.

Ingredients

Salisbury Steak

  • Vegetable oil- 4 tablespoons, divided
  • Onion ( finely diced)-1
  • Garlic cloves (minced)-2
  • Ground beef (80 % lean)- 1 lb (500 g)
  • Panko breadcrumbs-⅓ cup
  • Large egg- 1
  • Tomato sauce (marinara)-⅓ cup
  • Yellow mustard-1 teaspoon
  • Worcestershire sauce-1 teaspoon
  • Dried oregano-1 teaspoon
  • Ground black pepper-¼ teaspoon
  • Salt - to taste

Gravy

  • Vegetable oil-1 tablespoon
  • Onion (sliced)-1
  • White button mushrooms (sliced)-9 oz (250 g)
  • Low sodium beef broth-2 ½ cup
  • Onion powder-1 teaspoon
  • Garlic powder -½ teaspoon
  • Worcestershire sauce-1 ½ teaspoon
  • Cornstarch- 3 tablespoons +¼ cup water (or beef stock)
  • Salt and pepper- as needed

Instructions

Salisbury steaks

  • Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion and saute until translucent, about 4 minutes. Then, add the garlic and cook further until fragrant, about 40 -60 seconds. Allow to cool down for 1-2 minutes.
  • In a large bowl mix together the cooked onion, beef, Panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, pepper and salt. Mix with your hands JUST until combined. Don't overmix otherwise the steaks will be tough.
  • Form 4-5 oval steaks.
  • Heat the remaining 2 tablespoons of oil in the same skillet. Brown the steaks in batches, about for 2 minutes ( 1 minute per side). Transfer to a plate. The steaks won't be cooked yet.

Mushroom Gravy

  • In the same skillet heat 1 tablespoon of oil over medium heat. Saute onion until browned, about 5 minutes. Add the mushrooms and cook further until golden.
  • Return the steaks back to the skillet, pour the beef broth; season with onion powder, garlic powder, Worcestershire sauce, pepper and salt. Bring to a boil, cover and cook for 15 minutes.
  • Combine cornstarch with water. Gradually add the mixture into the skillet. Cook for 5 minutes or until the sauce thickens slightly. The steaks are done, when the internal temperature reaches 160 F (71 C).
  • Serve with mashed potatoes. Enjoy!
  • Prep Time: 15 min
  • Cook Time: 40 min
  • Category: Beef recipes
  • Cuisine: American

Nutrition

  • Calories: 358kcal
  • Sugar: 5g
  • Sodium: 1440mg
  • Fat: 17g
  • Saturated Fat: 6g
  • Carbohydrates: 17g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 120mg

All rights reserved.CHEF JAR.All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share thisrecipe, PLEASE provide a link back to this post.

If you make this recipe, take a photo of your creation and hashtag it# CHEFJARon Facebook, Instagram,and Twitter!

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Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (11)

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Reader Interactions

Comments

  1. Katherine says

    Wow! This recipe is next level!My kids don’t like ground beef but they gobbled this up! Definitely a keeper !

    Reply

    • chefjar says

      Thank you Katherine!

      Reply

  2. Delores Bassett says

    Your food is so awesome 👌. Thank u. I wish I could come eat your southern. Sea food.

    Reply

    • chefjar says

      Thank you for your kind words, Delores!)))) Have a great day!

      Reply

    • chefjar says

      Hey, Cheryl! I'm so glad to hear that this Salisbury steak turned out great and that you enjoyed it. It's always satisfying to hear that someone loves a recipe and plans to make it again. Thank you so much for making it!

      Reply

  3. Vicki says

    Fixed this for the family and they all enjoyed it a lot. Thank you for sharing!

    Reply

    • chefjar says

      YAY!!!! I'm so happy you enjoyed it, Vicki!!

      Reply

  4. Sharon White says

    This recipe would have been great if my husband had gotten our usual 80-85 percent ground beef. He bought 93 percent instead and the steaks were very dry. I guess in addition to telling him I need to write the percentage on the list I gave him.
    Loved the flavor and the gravy!

    Reply

    • chefjar says

      Hey Sharon! I'm glad you enjoyed the flavor and the gravy of the recipe! It's always helpful to communicate the specific details, like the percentage of ground beef, when sharing the shopping list. That way, you can ensure the desired texture and juiciness in your dish. Thank you for the feedback, and I hope your next batch turns out even better!

      Reply

  5. Kathy says

    This gravy is DELISH! I tripled this for family dinner and it is YUMMY!

    Reply

    • chefjar says

      Hey Kathy! It's fantastic to hear that the gravy turned out delicious and was a hit at your family dinner!Thanks for sharing your experience!

      Reply

  6. Karen says

    OMG…made this exactly as written..it was so wonderful, hubby and I devoured it…the steak was so tender and cooked perfectly…can’t wait to make this again and again…I served it with a salad, but now I know to make either mashed potatoes or broad noodles to have with it next time ( which will be soon )….

    Reply

    • chefjar says

      Hey Karen! Thank you so much for your wonderful feedback! I'm glad to hear that both you and your husband enjoyed this Salisbury Steak and that it turned out perfectly tender. The idea of accompanying it with mashed potatoes or broad noodles next time sounds absolutely delicious.

      Reply

  7. Kristi Lefebvre says

    This Salisbury steak recipe is fabulous. I did use 93/7 ground beef and just upped the marinara amount a bit. Very moist. I served mine over rice this time and it was also delicious. My Dad’s favorite meal. Thank you

    Reply

    • chefjar says

      Hi Kristi! I'm so glad to hear that the Salisbury steak recipe was a hit, especially with your adaptations! Serving it over rice is a delicious twist too. Thank you for trying the recipe and sharing your experience!

      Reply

  8. Raney Cooper says

    Any idea why when following the recipe exactly the steaks might crumble as they’re browning?

    Reply

    • chefjar says

      Hi Raney! A few factors could be at play:
      Overmixing: Mixing the ingredients too much can break down the proteins too much, leading to a crumbly texture. Mix just until the ingredients are combined.
      Heat Level: Cooking at too high of a heat can cause the outside to cook too quickly before the inside has a chance to bind together, leading to crumbling. Try browning the steaks over a medium heat for a more even cook.
      Flipping Too Soon: Give the steaks enough time to form a crust on the bottom before flipping them. This crust helps hold the steak together. If you try to flip them too soon, they may not have set and can fall apart.

      Reply

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Bobby Flay Salisbury Steak Recipe ( With Mushroom Gravy) - Chefjar (2024)

FAQs

How do you keep Salisbury steak from falling apart? ›

Another helpful hint is to tightly pack the meat mixture when forming the patties. This ensures that the ingredients meld seamlessly, creating a cohesive mixture that can withstand the heat of the pan and the action of flipping without falling apart.

What's the difference between country style steak and Salisbury steak? ›

What's more, country-fried steak is breaded and fried, whereas Salisbury steak is just pan-fried in a little oil. Breading and frying a cube steak locks in the flavor. It's the best comfort food and a popular Southern-style breakfast, usually served with eggs and biscuits.

What's the difference between Salisbury steak and hamburger and gravy? ›

Salisbury steak features a blend of ground beef, breadcrumbs, and seasonings, cooked with a rich brown gravy. Hamburger steak, on the other hand, is a simpler patty made from ground beef, seasoned with salt, pepper, and spices, often served with various toppings.

What makes Salisbury steak different? ›

Salisbury steak isn't technically a steak, but more like a patty. In fact, it's similar to meatloaf but usually without as many ingredients, shaped into a patty rather than a loaf, and served with a mushroom and onion gravy. If you like meatloaf, you'll probably love Salisbury steak.

How long to cook steak until it falls apart? ›

Add the stock pot and enough boiling water to come a third of the way up the meat (rinse out the frying pan with it to collect any residual flavour). Transfer the meat to the oven, cover with a lid and cook for 6 hrs turning once or twice during cooking, until really tender.

Why is my Salisbury steak tough? ›

Be careful not to over-mix the patty mixture, as this will result in tough patties. If the patties are falling apart during cooking, chilling them about 30 minutes next time will help them hold their shape. The best fat content for the ground beef in this recipe is 85/15 or 90/10.

What is in the IHOP Salisbury steak? ›

Sirloin Salisbury Steak: Chopped sirloin steak with freshly sautéed mushrooms and onions and beef gravy.

What is real Salisbury steak? ›

A cross between meatloaf and a hamburger, Salisbury steak is made from seasoned ground beef patties served with a simple mushroom and onion gravy.

What kind of meat is Salisbury steak made of? ›

What Kind of Meat Is Salisbury Steak Made Of? Like we said, Salisbury steak isn't really steak at all—it's made from ground beef. You can think of it sort of like a hamburger patty without the bun, or like a pan-fried single-serving meatloaf, or, think of it as rather meatball-like.

What is another name for Salisbury steak? ›

On this page you'll find 8 synonyms, antonyms, and words related to Salisbury steak, such as: beefburger, burger, cheeseburger, chopped beefsteak, ground chuck, and ground round.

What's the difference between Swiss steak and Salisbury steak? ›

What Is the Difference Between Salisbury Steak and Swiss Steak? A Salisbury steak is made from ground beef that's formed into a patty, and Swiss steak is actually steak. Additionally, Salisbury steak usually has a gravy that consists of beef broth, and Swiss steak is known for being cooked with tomatoes and onions.

What is Salisbury steak sauce made of? ›

The gravy is unbelievably delicious and a critical part of this easy Salisbury Steak recipe. It's an onion and mushroom gravy and those two ingredients are sautéed to build flavor. Then we add the butter and flour and add beef stock to create the gravy. Worcestershire sauce, ketchup and salt and pepper finish it off.

Is Banquet Salisbury steak real meat? ›

SALISBURY STEAK PATTY: MECHANICALLY SEPARATED CHICKEN, WATER, PORK, BEEF, BREADER (ENRICHED BLEACHED WHEAT FLOUR [BLEACHED WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], DURUM FLOUR, LEAVENING [SODIUM BICARBONATE, SODIUM ACID PYROPHOSPHATE], YEAST), TEXTURED VEGETABLE PROTEIN (SOY ...

Why is Salisbury steak so good? ›

The classic flavors of tender beef, or a blend of pork and beef is rich and satisfying. When combined with the American favorite side-dish of mashed potatoes and gravy? You have the perfect comfort food, and Salisbury steak fits on just about any scratch or fast-casual menu.

What part of the cow is the Salisbury steak? ›

Salisbury steak is a classic American dish that has been enjoyed for generations. Despite its name, Salisbury steak is not actually made from a specific cut of meat, such as a sirloin or ribeye. Instead, it is typically made from ground beef, which can come from various cuts of the cow.

How do you get hamburger steak to stick together? ›

What holds hamburger steak together? Raw egg, breadcrumbs, and cheese are common binders used to hold hamburger steak together. It's also important to choose meat with a high fat content, such as 80/20, to help bind the meat together.

How do you keep meat from falling apart? ›

We recommend shaping patties, putting them on wax paper, and putting them in the refrigerator to cool back down until you're ready to throw them on the grill. Go easy on the shaping.

How do you hold ground meat together? ›

In a mixing bowl, combine the ground beef, 1 egg, and a generous amount of salt and pepper to season (half tsp each). Egg is a burger binding agent for the ground beef patty.

How do you keep ground meat from clumping? ›

Place the minced meat in a bowl then add some milk and use your hands to combine together well. As you mix, you will feel the meat becoming softer and any lumps just melt away. To cook, just melt a little butter in a frying pan and add the meat and milk mixture.

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