Bobby Flays Salisbury Steak With Mushroom Gravy
A classic Bobby Flays Salisbury Steak With Mushroom Gravy made with juicy beef patties and finished in a rich mushroom gravy, cooked in one skillet for a hearty, family friendly dinner.
Ingredients
- 1½ lbs ground beef at least 80 percent lean
- 1 small onion finely chopped
- 1 large egg
- ¼ cup milk or unsweetened plant based milk
- ½ cup plain breadcrumbs
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil divided
- 8 oz fresh mushrooms sliced
- 2 cloves garlic minced
- 1½ cups low sodium beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 tablespoon butter or vegan butter
Instructions
- Gently mix ground beef, onion, egg, milk, breadcrumbs, Worcestershire, Dijon, salt, and pepper, then shape into four oval patties.
- Heat olive oil in a skillet and brown patties for about 4 minutes per side, then remove and set aside.
- Add more oil to the skillet and cook mushrooms for about 5 minutes until softened and lightly golden.
- Stir in garlic, cook briefly, then pour in beef broth and scrape up the browned bits.
- Simmer and whisk in the cornstarch slurry, cooking until the gravy thickens.
- Reduce heat, stir in butter, then return patties to the skillet and spoon gravy over them.
- Cover and simmer for about 10 minutes until patties are cooked through and the gravy is smooth.