Bobby Flay-Inspired Salisbury Steak with Mushroom Gravy
Ingredients:
For the Steaks:
1 lb ground beef
⅓ cup breadcrumbs
¼ cup milk
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
½ teaspoon onion powder
½ teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon olive oil (for frying)
For the Mushroom Gravy:
1 tablespoon butter
1 small onion, finely chopped
8 oz mushrooms, sliced
2 tablespoons all-purpose flour
2 cups beef broth
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
Directions:
Make the Steak Mixture:
In a large bowl, combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and pepper. Mix until well combined, but do not overwork the meat.
Form the Patties:
Shape the mixture into 4 oval-shaped patties.
Cook the Steaks:
Heat olive oil in a skillet over medium-high heat. Add the patties and sear for 4–5 minutes per side, until nicely browned. Transfer to a plate (they will finish cooking in the gravy).
Prepare the Gravy:
In the same skillet, melt the butter over medium heat. Add chopped onion and cook for 2–3 minutes until softened. Add sliced mushrooms and sauté for 5–6 minutes until browned and tender.
Thicken the Sauce:
Sprinkle the flour over the mushrooms and stir well to coat. Cook for 1 minute to eliminate the raw flour taste.
Add Liquids:
Gradually stir in the beef broth and Worcestershire sauce. Bring to a simmer and cook until the sauce thickens, about 4–5 minutes. Season with salt and pepper to taste.
Simmer the Steaks:
Return the patties to the skillet, spoon the gravy over them, cover, and simmer on low heat for 10–12 minutes, or until the steaks are cooked through.
Serve:
Serve hot with mashed potatoes, egg noodles, or rice, generously topped with the savory mushroom gravy.
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes
Kcal: 430 kcal per serving | Servings: 4 servings