Description
A cozy and savory Salisbury steak recipe inspired by Bobby Flay, featuring tender ground beef patties smothered in a rich mushroom-onion gravy. Perfect for a comforting dinner served with mashed potatoes or vegetables.
Ingredients
- 4 tablespoons vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound (about 500 g) ground beef (80 % lean)
- ⅓ cup panko breadcrumbs
- 1 large egg
- ⅓ cup tomato sauce or marinara
- 1 teaspoon yellow mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried oregano
- ¼ teaspoon ground black pepper
- Salt, to taste
- 1 tablespoon vegetable oil (for gravy)
- 1 onion, sliced
- 9 oz (250 g) white button mushrooms, sliced
- 2½ cups low‑sodium beef broth
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1½ teaspoons Worcestershire sauce
- 3 tablespoons cornstarch mixed with ¼ cup water or beef stock
- Salt and pepper, as needed
Instructions
- Heat 2 tablespoons of oil in a skillet over medium heat. Sauté the diced onion until translucent, about 4 minutes. Add minced garlic and cook for another 40–60 seconds. Let cool slightly.
- In a bowl, combine the cooked onion-garlic mixture with ground beef, panko breadcrumbs, egg, tomato sauce, mustard, Worcestershire sauce, oregano, pepper, and salt. Mix until just combined. Form into 4–5 oval patties.
- Heat the remaining 2 tablespoons oil in the skillet. Brown the patties for about 1 minute per side. Remove and set aside.
- In the same skillet, sauté the sliced onion until browned, about 5 minutes. Add mushrooms and cook until golden.
- Return the patties to the skillet. Pour in beef broth and add onion powder, garlic powder, Worcestershire sauce, salt, and pepper. Bring to a boil, then cover and simmer for 15 minutes.
- Whisk cornstarch with water or beef stock. Stir into the skillet and cook for another 5 minutes, until the gravy thickens and patties are fully cooked (160 °F/71 °C).
- Serve hot with mushroom gravy over the steaks. Ideal with mashed potatoes.
Notes
- Chilling patties for 20–30 minutes before cooking helps them hold shape.
- Gluten-free breadcrumbs and sauces can be used for dietary needs.
- For a vegan version, use plant-based meat, flax egg, and vegetable broth.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3–4 months.
- To reheat, warm gently in a skillet with a splash of broth.
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 420
- Sugar: 5g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 110mg
