Salisbury steak has long been a staple of American comfort food, but when reimagined with a touch of Bobby Flay’s gourmet finesse, it becomes a truly crave-worthy classic. This elevated take combines well-seasoned, tender ground beef patties with a rich, savory onion-mushroom gravy that’s as bold as it is satisfying. Whether you’re cooking for a cozy family dinner or looking to impress with a nostalgic dish that doesn’t skimp on sophistication, this recipe delivers.
The steak patties are infused with finely chopped onion, garlic, Dijon mustard, and Worcestershire sauce for deep flavor and a moist, tender texture. Unlike traditional versions that may fall flat, these are layered with umami and spice, then seared to create a golden crust that seals in all the juices.
The real star here is the gravy—made in the same skillet to soak up all the meaty drippings. Butter-sautéed onions and mushrooms form a rich foundation, while a roux and beef broth blend into a luscious sauce that clings to every bite. A final simmer melds everything together, giving you a dish that’s hearty and indulgent without being heavy.
Serve it over creamy mashed potatoes, fluffy rice, or buttered egg noodles to soak up every last drop of that gravy. And for a signature Bobby Flay finish, a swirl of sour cream or a scattering of fresh herbs like thyme or parsley adds a refined touch that lifts this dish from diner to divine.
Servings: 4
Ready in: 45 minutes
Ingredients:
For the Steak Patties:
- 1 1/2 lbs ground beef
- 1 small onion, finely chopped
- 1 egg
- 1/3 cup breadcrumbs
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- Salt & pepper to taste
For the Gravy:
- 1 large onion, thinly sliced
- 8 oz mushrooms, sliced
- 2 tbsp butter
- 2 tbsp flour
- 2 cups beef broth
- 1 tsp Worcestershire sauce
- Salt & pepper to taste
Instructions:
- Form the patties: In a large mixing bowl, combine the ground beef, chopped onion, egg, breadcrumbs, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Mix gently until just combined. Shape into 4–6 oval patties.
- Sear the steaks: Heat a large skillet over medium-high heat and add a splash of oil if needed. Cook the patties until well browned on both sides and cooked through (about 4–5 minutes per side). Transfer to a plate and keep warm.
- Make the gravy: In the same skillet, melt the butter. Add sliced onions and mushrooms. Sauté for 7–8 minutes until softened and slightly caramelized.
- Thicken the sauce: Sprinkle in the flour and stir constantly for 1 minute to form a roux. Gradually whisk in the beef broth and Worcestershire sauce, stirring until smooth. Simmer for 5–7 minutes, or until the gravy thickens.
- Return the steaks: Nestle the cooked patties back into the gravy. Spoon sauce over the tops, reduce heat to low, and simmer gently for 10 minutes to blend the flavors.
- Finish and serve: For added flair, stir in a spoonful of sour cream or sprinkle with fresh herbs before serving. Pair with mashed potatoes, rice, or egg noodles.
Variations:
- Cheddar Twist: Mix shredded cheddar into the patties for a cheeseburger-inspired version.
- Spicy Kick: Add 1/2 tsp smoked paprika or a pinch of cayenne for heat.
- Turkey Version: Substitute ground turkey and chicken broth for a lighter alternative.
- Grain-Free: Use almond flour or crushed pork rinds in place of breadcrumbs for a low-carb option.
Tips:
- Don’t Overmix: Handle the beef mixture gently to avoid dense patties.
- Deglaze for Flavor: Add a splash of red wine or balsamic vinegar to the pan after removing the patties to lift flavorful browned bits before making the gravy.
- Batch-Friendly: This dish freezes well. Cool completely and store in airtight containers with gravy for easy reheating.
- Perfect Pairings: Serve with roasted green beans, glazed carrots, or a crisp side salad to round out the plate.
