Name: Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 pound ground beef (80% lean); 1 large egg, lightly beaten; 2 tablespoons grated Parmesan cheese; 2 tablespoons breadcrumbs (preferably panko); 1 teaspoon Worcestershire sauce; 1 teaspoon tomato ketchup; 1 teaspoon dried oregano; 1/4 teaspoon garlic powder; Salt and black pepper to taste; 2 tablespoons vegetable oil (for searing); 1 large onion, thinly sliced; 12 oz cremini or button mushrooms, sliced; 1 tablespoon tomato paste; 1½ teaspoons Worcestershire sauce; 1 to 1¼ cups beef broth; 2 tablespoons half-and-half or heavy cream; 1 teaspoon onion powder; 1/2 teaspoon garlic powder; Optional: 1 tablespoon cornstarch mixed with 1/4 cup water for slurry; Fresh chopped parsley for garnish

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If you’re searching for classic comfort food packed with flavor, you can’t beat this Bobby Flay Salisbury Steak with Mushroom Gravy. It takes you right back to those cozy, home-cooked dinners, and every element, from the tender beef patties to the luscious gravy, comes together in perfect harmony. Rich mushrooms, caramelized onions, and a hint of Parmesan ensure this isn’t your average weeknight meal—it’s a dish you’ll crave again and again, ideal for both family dinners and impressing your guests.

Bobby Flay Salisbury Steak with Mushroom Gravy Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity—each ingredient is thoughtfully chosen for maximum impact on taste, texture, and appearance. Gather these staples for the most satisfying Bobby Flay Salisbury Steak with Mushroom Gravy experience.

Ground beef (1 pound, 80% lean): The heart of the dish; using 80% lean keeps the patties juicy yet richly flavored.
Large egg (lightly beaten): Acts as a binder to hold everything together for tender, cohesive patties.
Grated Parmesan cheese (2 tablespoons): Adds umami and a subtle nutty depth that sets these steaks apart.
Breadcrumbs, preferably panko (2 tablespoons): Give a light, airy texture inside each steak.
Worcestershire sauce (1 teaspoon): A splash in the beef mix provides signature savory tang.
Tomato ketchup (1 teaspoon): A pop of sweetness to balance the earthy flavors.
Dried oregano (1 teaspoon): Lends just the right herbal note for a more complex bite.
Garlic powder (1/4 teaspoon): Enhances the savory profile without overpowering the dish.
Salt and black pepper (to taste): Don’t be shy—well-seasoned patties make all the difference.
Vegetable oil (2 tablespoons, for searing): Helps create that crave-worthy golden crust.
Large onion (thinly sliced): Sweet, caramelized onions bring mellow depth to the gravy.
Cremini or button mushrooms (12 oz, sliced): The stars of the gravy, giving it that classic, hearty feel.
Tomato paste (1 tablespoon): Intensifies color and gives the gravy richness.
Worcestershire sauce (1½ teaspoons, for gravy): Boosts the umami factor in the sauce.
Beef broth (1 to 1¼ cups): The base for a deeply satisfying gravy; use more for a thinner consistency.
Half-and-half or heavy cream (2 tablespoons): Makes the gravy silky and indulgent.
Onion powder (1 teaspoon): Adds a mellow, consistent onion flavor throughout the gravy.
Garlic powder (1/2 teaspoon): Rounds out all the savory notes in the sauce.
Optional: Cornstarch slurry (1 tablespoon cornstarch mixed with 1/4 cup water): For diners who prefer a thicker gravy, this works like magic at the end.
Fresh chopped parsley (for garnish): Just a sprinkle adds vibrant color and freshness right before serving.

How to Make Bobby Flay Salisbury Steak with Mushroom Gravy

Step 1: Mix and Shape the Patties

In a big bowl, add the ground beef, egg, Parmesan, panko breadcrumbs, Worcestershire sauce, ketchup, oregano, garlic powder, salt, and black pepper. With clean hands or a fork, gently combine everything—be careful not to overmix, as this keeps your Salisbury steaks tender. Divide the mixture into four equal parts and shape them into thick, oval patties—about 3/4 inch thick. The oval shape just feels a little extra special, doesn’t it?

Step 2: Sear for a Flavorful Crust

Heat two tablespoons of vegetable oil in a large skillet over medium-high heat. Once the oil shimmers, gently lay in your patties. Let them cook undisturbed for 3 to 5 minutes on each side, creating that irresistible crust. When both sides are beautifully browned, transfer the patties to a plate and set aside—they’ll finish cooking in their savory bath later.

Step 3: Make the Onion and Mushroom Gravy

Without cleaning the skillet (all those tasty browned bits are gold!), add the sliced onions. Sauté for 4 to 5 minutes until translucent and softened. Toss in the mushrooms, cooking for another 6 to 8 minutes until deeply browned and most of their moisture has cooked off. Don’t rush this part—letting them caramelize deeply gives that signature Bobby Flay Salisbury Steak with Mushroom Gravy flavor.

Step 4: Build Up the Gravy Base

Add tomato paste to the skillet, stirring to coat the onions and mushrooms. Pour in the rest of the Worcestershire sauce, onion powder, garlic powder, and beef broth. Use a wooden spoon to scrape up all the delicious bits from the bottom. Bring everything to a gentle simmer; the kitchen will smell phenomenal at this point!

Step 5: Simmer and Finish

Gently nestle the browned beef patties back into the gravy, spooning sauce over them. Cover and let simmer for 10 to 15 minutes—this not only cooks the patties through but also infuses them with mushroom gravy goodness. To finish, stir in the cream for that unmistakably silky touch. If you prefer a thicker gravy, this is when you’d add the cornstarch slurry, stirring until it thickens to your liking. Adjust salt and pepper to taste, then sprinkle everything with fresh, chopped parsley for a final pop of color.

How to Serve Bobby Flay Salisbury Steak with Mushroom Gravy

Garnishes

Don’t underestimate the joy of a generous sprinkle of fresh parsley right before serving—it not only brightens up the plate, but also adds a subtle herbal kick that balances the rich gravy. You can also finish with a light crack of black pepper or, for a little zing, a tiny touch of lemon zest.

Side Dishes

Salisbury steak is practically begging for a comforting base. Pile it over creamy mashed potatoes to soak up every drop of mushroom gravy, or go for buttered egg noodles for a nostalgic twist. If you’re looking for something fresh, a crisp garden salad or simple steamed veggies bring lovely contrast.

Creative Ways to Present

You can elevate this Bobby Flay Salisbury Steak with Mushroom Gravy by serving it family-style in a big, rustic skillet, letting everyone help themselves. Or, try plating each patty over a bed of garlic mashed potatoes with a generous ladle of gravy cascading down the sides. For date night, stack steak slices over toasted sourdough and spoon on extra mushrooms for a bistro-style feel.

Make Ahead and Storage

Storing Leftovers

Extra Salisbury steak keeps beautifully! Let leftovers cool to room temperature, then store steaks and mushroom gravy together in an airtight container in the fridge for up to 3 days. This is one of those dishes that often tastes even better the next day as flavors meld.

Freezing

You can freeze cooked steaks (with or without gravy) for longer storage. Wrap each steak tightly in plastic and foil or place them in a freezer bag, then store the gravy separately. Both will keep well in the freezer for up to 2 months. When you’re ready for another round of Bobby Flay Salisbury Steak with Mushroom Gravy, just thaw overnight in the refrigerator.

Reheating

For best results, reheat slowly on the stovetop over low to medium heat, adding a splash of beef broth if needed to loosen the gravy. You can also microwave individual portions in short bursts, giving them a quick stir halfway through so everything warms evenly and stays juicy.

FAQs

Can I substitute another ground meat for beef?

Absolutely! Ground turkey, chicken, or even a beef-pork blend works well. Just keep in mind that leaner meats may yield firmer patties, so add a bit more cream or a sprinkle of extra breadcrumbs if needed.

Is this recipe gluten-free?

To make Bobby Flay Salisbury Steak with Mushroom Gravy gluten-free, simply swap in gluten-free panko or breadcrumbs. Check labels on your Worcestershire sauce too, as some brands contain gluten.

How can I prevent my patties from falling apart?

Be sure to mix your ingredients just until combined and don’t skip the egg and breadcrumbs—these bind everything together. Also, be gentle when flipping the patties in the pan so they keep their shape.

Can I make the mushroom gravy ahead?

Yes, you can prepare the mushroom gravy up to 2 days in advance and refrigerate it. When you’re ready to serve, reheat gently and add the steaks to simmer until heated through.

What’s the best way to thicken the gravy?

The cream should provide richness, but for a thicker consistency, stir in the cornstarch slurry toward the end of cooking. Let it simmer a minute or two to reach your ideal thickness.

Final Thoughts

This Bobby Flay Salisbury Steak with Mushroom Gravy is more than just a retro classic—it’s pure, cozy magic on a plate. If you’re ready for a dinner that hits all the right notes of savory, satisfying, and deeply comforting, give this recipe a try. Your family, friends, and taste buds will thank you!

Bobby Flay Salisbury Steak with Mushroom Gravy Recipe

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4.8 from 29 reviews

Author: admin
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Bobby Flay’s Salisbury Steak with Mushroom Gravy is a classic comfort food dish that features juicy beef patties smothered in a savory mushroom gravy. This recipe is easy to make and perfect for a cozy family dinner.

Ingredients

Scale

For the Beef Patties:

1 pound ground beef (80% lean)
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoons breadcrumbs (preferably panko)
1 teaspoon Worcestershire sauce
1 teaspoon tomato ketchup
1 teaspoon dried oregano
1/4 teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons vegetable oil (for searing)

For the Mushroom Gravy:

1 large onion, thinly sliced
12 oz cremini or button mushrooms, sliced
1 tablespoon tomato paste
1½ teaspoons Worcestershire sauce
1 to 1¼ cups beef broth
2 tablespoons half-and-half or heavy cream
1 teaspoon onion powder
1/2 teaspoon garlic powder
Optional: 1 tablespoon cornstarch mixed with 1/4 cup water for slurry
Fresh chopped parsley for garnish

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Instructions

Prepare the Beef Patties: In a large bowl, gently mix the ground beef, egg, Parmesan, breadcrumbs, Worcestershire sauce, ketchup, oregano, garlic powder, salt, and pepper. Form into four oval-shaped patties, about 3/4 inch thick.
Sear the Patties: Heat oil in a large skillet over medium-high heat. Sear the patties on each side for 3–5 minutes until browned. Remove from skillet and set aside.
Cook the Onions and Mushrooms: In the same skillet, add onions and sauté for 4–5 minutes until softened. Add mushrooms and cook for another 6–8 minutes until browned and their moisture has evaporated.
Make the Gravy: Stir in tomato paste, Worcestershire sauce, onion powder, garlic powder, and beef broth. Scrape up any browned bits and bring to a simmer. Return the patties to the skillet, cover, and simmer for 10–15 minutes until the patties are fully cooked.
Thicken the Gravy: Stir in the cream and, if needed, the cornstarch slurry to thicken the gravy. Adjust seasoning to taste.
Serve: Garnish with fresh parsley and serve warm.