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Beef Salisbury Steak with Mushroom Gravy Recipe

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4.4 from 56 reviews

Bobby Flay’s Beef Salisbury Steak with Mushroom Gravy is a classic comfort food dish featuring tender ground beef patties seasoned with Parmesan and Worcestershire sauce, seared to perfection, and simmered in a rich, savory mushroom gravy. This hearty meal combines the flavors of sautéed mushrooms, fresh parsley, and a smooth gravy, making it perfect for a satisfying dinner.

Ingredients

For the Salisbury Steaks

  • 1 pound ground beef
  • 1/4 cup bread crumbs
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/4 cup onion, finely chopped
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

For Cooking

  • 2 tablespoons olive oil

For the Mushroom Gravy

  • 1 cup mushrooms, sliced
  • 2 tablespoons all-purpose flour
  • 2 cups beef broth
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the beef mixture: In a large bowl, combine ground beef, bread crumbs, Parmesan cheese, chopped onion, Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing to keep the patties tender. Divide the mixture into four equal portions and shape each into a 3/4-inch thick patty. Make a slight indentation in the center of each patty to promote even cooking.
  2. Sear the patties: Heat olive oil in a large skillet over medium-high heat until it shimmers. Place the patties in the skillet and sear for 3-4 minutes on each side until a deep brown crust forms. Once seared, remove the patties from the skillet and set them aside.
  3. Sauté the mushrooms: Lower the skillet heat to medium. Add the sliced mushrooms and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are softened and have a golden-brown color. This develops the base flavor of the gravy.
  4. Make the gravy base: Sprinkle the flour over the mushrooms and cook for 1-2 minutes while stirring constantly. This step helps remove the raw flour taste and thickens the gravy later.
  5. Add beef broth: Gradually whisk in the beef broth to the skillet, scraping up any browned bits stuck to the bottom. This adds depth of flavor. Bring the mixture to a simmer, allowing it to thicken slightly.
  6. Simmer patties in gravy: Nestle the seared patties back into the skillet with the mushroom gravy. Bring everything to a gentle simmer, then reduce heat to low. Cover the skillet and cook for 10-15 minutes to ensure the patties are cooked through and tender while absorbing the gravy’s flavors.
  7. Garnish and serve: Once cooked, spoon the Salisbury steaks and mushroom gravy onto plates. Garnish with freshly chopped parsley for a pop of color and fresh herbal taste. Serve immediately for best flavor.

Notes

  • For a gluten-free version, substitute bread crumbs and all-purpose flour with gluten-free alternatives.
  • To add more depth to the gravy, consider a splash of red wine or a teaspoon of soy sauce when adding beef broth.
  • Do not overmix the beef mixture to keep the steaks tender and juicy.
  • Searing the patties well develops a flavorful crust that enhances the overall taste.
  • Leftovers can be refrigerated and reheated gently on the stovetop.

Find it online: https://oliviabakes.com/beef-salisbury-steak-with-mushroom-gravy-recipe/