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Bobby Flay Salisbury Steak Recipe with Mushroom Gravy
Ash Tyrrell

Bobby Flay Salisbury Steak Recipe with Mushroom Gravy

The first time I made Bobby Flay’s Salisbury Steak with Mushroom Gravy, I couldn’t believe how incredible it turned out! The steak patties were so tender, and the mushroom gravy was rich and bursting with flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound ground beef opt for 80/20 for the perfect balance of flavor and juiciness
  • 1/3 cup breadcrumbs use fresh breadcrumbs for softer patties
  • 1 small onion finely chopped (adds sweetness and moisture)
  • 2 garlic cloves minced (pack in the flavor with fresh garlic)
  • 1 tablespoon Worcestershire sauce for that umami punch
  • 1 large egg helps bind everything together
  • 1 teaspoon salt adjust to your taste
  • 1/2 teaspoon black pepper freshly ground for better flavor
  • 1 cup mushrooms sliced (use fresh cremini or button mushrooms)
  • 2 cups beef broth look for low-sodium to control salt levels
  • 2 tablespoons all-purpose flour to thicken the gravy
  • 1 tablespoon olive oil for cooking the patties and mushrooms

Method
 

  1. Start by combining the ground beef, breadcrumbs, minced onion, garlic, Worcestershire sauce, egg, salt, and pepper in a mixing bowl. Mix everything gently until just combined. Overmixing can make the patties tough, so go easy! Form the mixture into four oval-shaped patties of equal size.
  2. Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the patties on both sides until nicely browned. At this stage, you’re not cooking them through, just giving them a good crust. Remove the patties and set them aside while you work on the gravy.
  3. Using the same skillet, add a little more olive oil and sauté the mushrooms until golden brown and well-cooked. Sprinkle in the flour and stir it for about a minute to eliminate the raw taste. Gradually pour in the beef broth, whisking constantly, and bring the mixture to a simmer. Season with salt, pepper, and an extra dash of Worcestershire sauce for added depth.
  4. Nestle the browned steak patties back into the skillet with the gravy. Lower the heat, cover the skillet, and simmer everything together for about 15 minutes. This allows the patties to cook through and soak up all the mushroom gravy goodness.
  5. Serve the Salisbury steak with a generous ladle of mushroom gravy over the top. Pair it with your favorite sides, and don’t forget a sprinkle of chopped parsley for that finishing touch.

Notes

  • Use Fresh Ingredients: Always use fresh mushrooms and garlic for the best flavor.
  • Don’t Skip the Browning: Searing the patties gives them great texture and seals in juices.
  • Gravy Consistency: If it’s too thin, simmer a bit longer. If too thick, add a splash of beef broth.
  • Taste as You Go: Adjust gravy seasoning as it cooks to get just the right flavor.