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Salisbury Steak with Mushroom Gravy

salisburysteakbfThis juicy Bobby Flay Salisbury steak is an American comfort food staple that’s easy to make from scratch. Juicy beef patties are smothered in a flavourful mushroom gravy. Perfect inexpensive dinner that the whole family will enjoy.

1 Tbsp. ketchup
1 Tbsp. Dijon mustard
2 cloves garlic, minced
1½ lbs ground beef, 80/20 blend for flavour
⅓ cup breadcrumbs
1 egg
1 Tbsp. Worcestershire sauce
sea salt
black pepper, freshly ground
1 Tbsp. extra-virgin olive oil, for searing

Mushroom Gravy:
1 Tbsp. butter
1 Tbsp. extra-virgin olive oil
1 small onion, thinly sliced
8 oz mushrooms, sliced, such as cremini or button
2 Tbsp. all-purpose flour, unbleached
2 cups beef broth
1 Tbsp. Worcestershire sauce
1 tsp. Dijon mustard
sea salt
black pepper, freshly ground

Garnish:
fresh thyme or parsley

Make the Patties:
In a bowl, combine beef, breadcrumbs, egg, Worcestershire, ketchup, Dijon, garlic, salt and pepper. Mix gently and form into 4-5 oval-shaped patties.

Sear the Patties:
Heat olive oil in a skillet over medium-high. Sear patties on both sides (about 3-4 minutes per side) until browned. Remove and set aside.

Sauté Veggies:
In the same skillet, add butter and olive oil. Sauté onions and mushrooms until soft and golden, about 6–8 minutes.

Make the Gravy:
Sprinkle flour over the mushroom-onion mix. Stir for 1 minute, then slowly whisk in beef broth. Add Worcestershire and Dijon. Simmer until thickened, about 5 minutes.

Return the Patties to the Skillet:
Nestle the patties into the gravy. Cover and simmer on low for 15–20 minutes until cooked through.

Garnish:
Sprinkle with chopped parsley or thyme before serving.

Serving Suggestions:

  • Creamy mashed potatoes
  • Buttery egg noodles
  • Roasted green beans or carrots
  • A side of crusty bread to mop up that gravy

Variations:

  • Add sautéed bell peppers for more depth.
  • Use ground turkey or chicken for a lighter version.
  • Swap Dijon for horseradish for a spicy kick.

Storage:

  • Fridge: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooked patties with gravy for up to 2 months. Reheat gently on the stovetop.