Description
A delicious twist on a classic, Bobby Flay’s Salisbury steak features juicy beef patties smothered in a rich, flavorful gravy, making it a comforting and satisfying meal served with mashed potatoes or rice.
Ingredients
For the Salisbury Steaks:
- 1 lb (450g) ground beef (preferably 80% lean)
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil (for frying)
For the Gravy:
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cups beef broth (preferably low-sodium)
- 1/4 cup red wine (optional, can be replaced with beef broth)
- 2 tablespoons flour
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1/4 teaspoon black pepper
Instructions
In a medium bowl, combine the ground beef, breadcrumbs, Parmesan cheese, chopped onion, minced garlic, egg, Worcestershire sauce, Dijon mustard, fresh thyme, salt, and black pepper. Mix gently with your hands until all ingredients are evenly incorporated. Be careful not to overwork the meat, as this can make the patties tough.
Once the mixture is combined, divide it into 4 equal portions and shape them into oval-shaped patties, about 1/2 inch thick. Set the patties aside.
Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the patties to the skillet, being careful not to overcrowd the pan. You may need to cook the patties in batches, depending on the size of your skillet.
Cook the patties for 3-4 minutes on each side, or until they are browned and cooked through. An instant-read thermometer should register 160°F (71°C) in the center of the patties when they are done. Once the patties are cooked, transfer them to a plate and cover loosely with foil to keep them warm.
In the same skillet, reduce the heat to medium and add the butter and olive oil. Once the butter has melted, add the chopped onion and cook for 5-7 minutes, or until the onion is softened and golden brown.
Once the onions are cooked, sprinkle the flour over them and stir to combine. This will help thicken the gravy. Cook for 1-2 minutes to remove the raw flour taste, stirring occasionally.
Slowly add the beef broth and red wine (if using) to the skillet, stirring to loosen any browned bits (fond) from the bottom of the pan. These bits are full of flavor and will enhance the gravy. Bring the mixture to a simmer and cook for 5-7 minutes, or until the gravy thickens slightly.
Add the soy sauce, Dijon mustard, fresh thyme, and black pepper to the gravy. Stir to combine and let it simmer for an additional 3-4 minutes.
Once the gravy has thickened, return the beef patties to the skillet, nestling them into the sauce. Spoon some of the gravy over the patties and cover the skillet with a lid. Let the patties simmer in the gravy for 5-7 minutes, allowing them to absorb the flavors of the sauce.
Once the patties are heated through and the gravy is thick and flavorful, remove the skillet from the heat. Serve the Salisbury steaks immediately, spooning the gravy over the patties.
This dish pairs wonderfully with mashed potatoes, rice, or even buttered noodles, along with a side of steamed vegetables or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 25-30g
- Protein: 30-35g