If you’re a fan of hearty, savory comfort food that feels like a hug on a plate, you’re going to fall in love with Bobby Flay Salisbury Steak with Mushroom Gravy. This dish features juicy, well-seasoned beef patties smothered in a luscious mushroom gravy that’s salty, creamy, and bursting with umami. Not only is it quick enough for a weeknight, but it also tastes like you’ve been simmering it for hours—a guaranteed dinner winner that’ll impress your family (and satisfy any cravings for old-school diner food!).
Ingredients You’ll Need
Ingredients You’ll Need
Before you start, gather these simple kitchen staples. Every ingredient here brings its own personality—flavor, tenderness, a rich color, or that last touch of umami. Don’t be deceived by the easy list; each element is essential for creating the depth and heartiness classic to Bobby Flay Salisbury Steak with Mushroom Gravy.
- Ground beef (80/20): The mix of lean and fat is essential for patties that don’t dry out—juicy, never tough.
- Breadcrumbs: They help keep the steak moist and tender, absorbing flavorful juices.
- Finely chopped onion: Adds sweetness and subtle crunch, and keeps the patties from being too dense.
- Large egg: Works as a binder, holding everything together for sturdy yet tender steaks.
- Worcestershire sauce: Brings an irresistible depth—think savory, tangy, salty goodness in every bite.
- Dijon mustard: A little goes a long way, adding zest and a gentle wake-up call for your taste buds.
- Kosher salt: Essential for amplifying flavors and balancing the richness.
- Black pepper: Just enough heat and warmth without overpowering the rest.
- Vegetable oil: For searing the patties to create that classic, golden-brown crust.
- Unsalted butter: Adds silkiness and helps bring the mushroom gravy to life.
- Cremini or button mushrooms, sliced: The star for the gravy—deep, earthy flavor with a meaty bite.
- Finely chopped shallot or onion: Layers in aromatic sweetness to the gravy.
- Garlic cloves, minced: Fragrant, punchy, and irresistible; a little bit makes a big difference.
- All‑purpose flour: Thickens the gravy so it hugs each steak perfectly.
- Beef broth: Foundation for a rich, savory sauce with bold beefy notes.
- Heavy cream (optional): For extra indulgence and a velvety finish—totally worth it if you have it!
- Salt and pepper to taste: Fine-tuned seasoning for that perfect final balance.
- Chopped parsley for garnish: Brightens and freshens up the finished dish with a pop of color.
How to Make Bobby Flay Salisbury Steak with Mushroom Gravy
Step 1: Mix and Shape the Patties
Start by combining the ground beef, breadcrumbs, finely chopped onion, egg, Worcestershire sauce, Dijon mustard, kosher salt, and black pepper in a large bowl. Gently mix with your hands or a fork until the ingredients are just blended—don’t overwork it, or the patties can get tough! Divide the mixture into four even portions and shape each into an oval about 3/4″ thick. The oval shape gives them that classic, old-school diner vibe, which is part of the charm of Bobby Flay Salisbury Steak with Mushroom Gravy.
Step 2: Sear the Steaks
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, gently add the patties and sear for 4–5 minutes per side. You’re looking for a deep, golden-brown crust on each side while leaving the center juicy. Once they’re nicely browned, transfer the patties to a plate and tent them loosely with foil. Be sure not to wipe the pan—you’ll use all those glorious drippings for the next step.
Step 3: Build the Mushroom Gravy
Dial the heat down to medium and melt the butter in your skillet among the flavorful drippings. Add the sliced mushrooms and sauté until golden, about 5 minutes—their natural juices will evaporate, intensifying their flavor. Next, stir in the shallot (or onion) and garlic, letting everything become aromatic for about 1–2 minutes. Sprinkle the flour in, tossing it with the mushrooms and aromatics, and stir for about a minute to cook out the rawness while building a roux that will make the gravy smooth and thick.
Step 4: Make It Saucy
Gradually whisk in the beef broth while scraping up any rich brown bits from the bottom of the skillet. Add the Worcestershire sauce and let the gravy simmer and thicken for about 3 minutes. If you’re feeling a little indulgent, now’s when you’d stir in the heavy cream for extra silkiness. Taste and adjust with a little salt and pepper as needed—the goal is a thick, deeply flavored mushroom gravy that clings to every bite of steak.
Step 5: Finish and Serve
Return the seared patties (and any juices on the plate) to the skillet, spooning some of that heavenly gravy over the top. Let everything simmer together for another 3–4 minutes so the steaks soak up the flavors and finish cooking through. A sprinkle of fresh parsley lifts the whole dish, making it absolutely beautiful and restaurant-worthy. You’ve now mastered Bobby Flay Salisbury Steak with Mushroom Gravy—serve while hot and prepare for rave reviews!
How to Serve Bobby Flay Salisbury Steak with Mushroom Gravy
Garnishes
The finishing touch matters! A handful of chopped fresh parsley not only adds a splash of vibrant green but also brings a lovely herbal brightness that balances the rich flavors of the dish. For an extra kick, you could add a little fresh-cracked black pepper or even a few sautéed mushroom slices right on top of each steak. This turns your Bobby Flay Salisbury Steak with Mushroom Gravy into a main course that looks as inviting as it tastes.
Side Dishes
This classic demands something delicious to soak up all that mushroom gravy. Creamy mashed potatoes are the undisputed favorite, creating a pillowy bed for your Salisbury steak. Steamed rice or buttered egg noodles are other cozy options that play well with the rich sauce. For something lighter, try roasted green beans, peas, or a crisp salad with a zesty vinaigrette to cut through the richness.
Creative Ways to Present
If you’re entertaining or just want to make dinner feel special, go individual: serve each Bobby Flay Salisbury Steak with Mushroom Gravy on a mini cast iron skillet or small plate, with a dollop of mashed potatoes piped alongside. For family-style meals, present everything straight from the skillet at the table—gravy bubbling, steaks nestled close, and a big spoon for drizzling. No matter your style, a sprinkle of fresh herbs and a swirl of gravy are a must!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Bobby Flay Salisbury Steak with Mushroom Gravy, you’re in luck! Let any leftovers cool to room temperature, then store the steaks and gravy together in an airtight container. This keeps everything moist and flavorful, making for delicious next-day lunches or dinners. In the fridge, your leftovers will stay fresh for up to 3 days.
Freezing
You can easily make Bobby Flay Salisbury Steak with Mushroom Gravy ahead and freeze it for quick dinners. Allow the steaks and gravy to cool completely, then arrange the patties in a single layer in a freezer-safe container and spoon the gravy over the top. Seal tightly and freeze for up to 2 months. For best results, thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the steaks and gravy in a covered skillet or saucepan over low-medium heat, stirring occasionally until hot and bubbling and the patties are heated through. If the gravy thickens up too much after chilling, just stir in a splash of beef broth or water until it reaches your desired consistency. This helps revive the sauce without sacrificing flavor or texture.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! While the classic recipe uses beef for its rich flavor, you can easily swap in ground turkey or chicken for a leaner version. Be mindful that poultry will cook a bit faster, so adjust your timing and check for doneness to keep the steaks juicy. You may also want to add an extra tablespoon of olive oil to the mix for moisture.
What’s the secret to extra-tender patties?
The key is not to overmix your meat mixture—combine until just incorporated, which helps prevent a dense texture. Also, don’t press down on the patties as they cook; let them sear and develop a crust for optimal juiciness. Using an 80/20 beef blend ensures there’s enough fat to keep everything moist and flavorful.
Do I really need heavy cream for the gravy?
Heavy cream isn’t a must, but it does make your mushroom gravy incredibly rich and silky. If you want a lighter sauce, just skip it—the gravy will still thicken beautifully thanks to the roux (butter and flour) and beef broth. You could also add a splash of milk or half-and-half for a subtle richness.
Is Bobby Flay Salisbury Steak with Mushroom Gravy gluten-free?
As written, this recipe contains both breadcrumbs and all-purpose flour. But with a few swaps—like using gluten-free breadcrumbs and a gluten-free flour blend for the gravy—you can easily make it gluten-free without sacrificing flavor or texture.
Can I double the recipe for a crowd?
Yes you can! Simply scale up the ingredients in even multiples. For a big batch, brown the steaks in batches and transfer them to a baking dish, then pour all the gravy over the top and finish everything in a low oven (about 325°F) for 10–15 minutes. This lets all the flavors meld while keeping the steaks tender and juicy—perfect for feeding a hungry group.
Final Thoughts
There’s nothing quite as satisfying as diving into a plate of Bobby Flay Salisbury Steak with Mushroom Gravy—classic comfort with a gourmet twist. Whether you’re making it for a cozy weeknight, a special Sunday dinner, or a crowd, this recipe delivers every time. Go ahead and give it a try—your dinner table will thank you!
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Bobby Flay Salisbury Steak with Mushroom Gravy Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Bobby Flay’s Salisbury Steak with Mushroom Gravy is a classic comfort food dish featuring juicy beef patties smothered in a savory mushroom gravy. This recipe is easy to make and perfect for a cozy dinner at home.
Ingredients
Beef Patties:
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 1 large egg
- 2 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp vegetable oil
Mushroom Gravy:
- 2 tbsp unsalted butter
- 8 oz cremini or button mushrooms, sliced
- 1/4 cup finely chopped shallot or onion
- 2 garlic cloves, minced
- 1 tbsp all‑purpose flour
- 1 cup beef broth
- 2 tsp Worcestershire sauce
- 1/4 cup heavy cream (optional)
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare Beef Patties: In a large bowl, combine ground beef, breadcrumbs, onion, egg, Worcestershire, Dijon, salt, and pepper. Shape into 4 oval patties.
- Cook Patties: Brown patties in a skillet over medium-high heat, then set aside.
- Make Mushroom Gravy: Sauté mushrooms, shallot, and garlic. Stir in flour, broth, and Worcestershire. Simmer until thickened. Add cream if desired.
- Combine and Simmer: Return patties to the skillet with gravy. Simmer until cooked through.
- Serve: Garnish with parsley and enjoy with mashed potatoes or rice.
Notes
- Don’t overmix the beef to maintain tender patties.
- Heavy cream adds richness, but you can omit it for a lighter gravy.
- Leftovers keep well and reheat beautifully.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 480
- Sugar: 3g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 135mg
