Juicy Bobby Flay Salisbury Steak
A comfort food classic featuring savory ground beef patties simmered in rich mushroom gravy, perfect for busy weeknights or cozy gatherings.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the patties
- 1.5 lbs ground beef (80/20 blend) A slightly fatty blend is crucial for juicy, flavorful patties.
- 1/2 cup panko breadcrumbs For that delightful texture.
- 1/4 cup whole milk To moisten the breadcrumbs and keep the beef tender.
- 1 large egg, lightly beaten Acts as a binder for the patties.
- 2 tbsp Worcestershire sauce Adds depth and savory richness.
- 1 tbsp Dijon mustard A hint of tang to elevate the flavors.
- 1 small onion, grated fine Sweetness and moisture to the patties.
- 3 cloves garlic, minced Aromatic and fragrant.
- 1 tsp salt Essential for flavor.
- 1/2 tsp black pepper For a touch of warmth.
- 1/4 tsp smoked paprika Introduces a delightful smokiness.
For searing and gravy
- 2 tbsp olive oil For searing the patties to perfection.
- 2 tbsp butter Adds richness to the gravy.
- 1 large onion, sliced thin For sweetness and body in the gravy.
- 8 oz cremini mushrooms, sliced Earthy flavor and excellent texture.
- 2 cloves garlic, minced Extra aroma and flavor.
- 3 tbsp all-purpose flour To thicken the gravy.
- 2 cups beef broth (good quality) A flavorful base for the gravy.
- 1 tbsp Worcestershire sauce Deepens the gravy flavor.
- 1 tsp fresh thyme (or 1/2 tsp dried) Fresh herbaceous note.
- 1/2 tsp salt Adjust to taste.
- 1/4 tsp black pepper Enhances the dish.
- 2 tbsp heavy cream (optional but recommended) For a rich finish.
For serving
- Fresh to taste parsley, chopped For garnish.
Instructions
Preparation
- In a large bowl, combine the panko and milk. Let it sit for about 5 minutes until it becomes mushy.
- Next, add the ground beef, beaten egg, Worcestershire sauce, Dijon mustard, grated onion, minced garlic, salt, pepper, and smoked paprika. Mix gently with your hands to combine.
- Shape the mixture into 4-6 oval patties, each about ¾ inch thick.
Cooking Patties
- In a large skillet, heat olive oil over medium-high heat. Once hot, add the patties and cook for about 4-5 minutes on each side until they are golden brown and fully cooked.
- Once cooked, transfer the patties to a plate and cover them with foil to keep warm.
Making the Gravy
- Without cleaning the skillet, reduce heat to medium and melt the butter. Add in the sliced onion and cook for 5-6 minutes until softened.
- Then, add the mushrooms and cook for another 4-5 minutes until they release their moisture.
- Stir in the minced garlic and continue to cook for 1 more minute until fragrant.
Thickening the Gravy
- Sprinkle the flour over the vegetables, stirring constantly for 2 minutes for a slight toasting.
- Gradually whisk in the beef broth, scraping up the browned bits from the skillet. Add Worcestershire sauce, thyme, salt, and pepper. Bring to a gentle simmer.
Simmering the Patties
- Once the gravy is simmering, return the patties to the skillet, nestling them into the sauce. Cover and let them simmer for 8-10 minutes.
- Stir in the heavy cream if desired for extra richness. Taste for seasoning and adjust if necessary.
Serving
- Plate the patties generously smothered in gravy. Sprinkle with fresh parsley and serve alongside creamy mashed potatoes and green veggies.
Notes
To achieve extra juiciness, allow the mixture to rest in the refrigerator for about 30 minutes before cooking. You can also prep the patties ahead of time and store them in the fridge.