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:
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