Go Back
Bobby Flay inspired Salisbury steak with mushroom gravy mashed potatoes and green beans

Bobby Flay-Inspired Salisbury Steak

Juicy ground-beef patties with bold seasonings, finished in a rich homemade mushroom and caramelized onion gravy. This is an inspired home recipe, not an official Bobby Flay recipe.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 535
Ingredients Equipment Method Notes

Ingredients
  

Salisbury Steak Patties
  • 1/2 cup panko breadcrumbs
  • 1/4 cup whole milk
  • 1 large egg
  • 1/4 cup yellow onion finely grated
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 tablespoon ketchup
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds 80/20 ground beef cold
  • 1 tablespoon olive oil for searing
Mushroom-Onion Gravy
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms sliced
  • 1 medium yellow onion thinly sliced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons all-purpose flour
  • 2 cups low-sodium beef broth plus more if needed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 tablespoons fresh parsley chopped
  • salt and black pepper to taste

Equipment

  • Large mixing bowl
  • 12-inch skillet
  • Whisk
  • Instant-read thermometer

Method
 

  1. Combine the panko and milk in a large bowl and rest for 5 minutes. Add the egg, grated onion, garlic, Worcestershire, Dijon, ketchup, salt, and pepper and stir well.
  2. Add the ground beef and mix gently just until combined. Divide into four portions and shape into 3/4-inch-thick ovals. Press a shallow indentation in each center. Chill for 10 minutes if very soft.
  3. Heat olive oil in a large skillet over medium-high. Sear the patties undisturbed for 3 to 4 minutes per side. Transfer to a plate; they will finish cooking in the gravy.
    Oval Salisbury steak patties developing a brown crust in a cast iron skillet
  4. Reduce heat to medium. Add butter, mushrooms, and sliced onion. Cook for 7 to 9 minutes until the moisture evaporates and the onions begin to caramelize. Stir in thyme for 30 seconds.
  5. Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in beef broth while scraping up the browned bits. Add Worcestershire and Dijon. Simmer for 3 to 5 minutes until lightly thickened.
  6. Return the patties and their juices to the skillet. Spoon gravy over the tops, cover, and simmer on low for 8 to 10 minutes until the centers reach 160°F (71°C). Add broth if the gravy becomes too thick.
    Salisbury steak patties simmering in mushroom and caramelized onion gravy
  7. Taste the gravy, season with salt and pepper as needed, garnish with parsley, and serve hot with mashed potatoes or noodles.

Notes

  • Mix the beef gently to keep the patties tender.
  • Do not move the patties until a brown crust forms.
  • Use low-sodium broth and season the reduced gravy at the end.
  • Cook ground beef to an internal temperature of 160°F (71°C).