Bobby Flay’s Salisbury Steak

Yields: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes

Ingredients:

For the Steaks:
1 lb ground beef

• 1/3 cup breadcrumbs
• 1/4 cup milk
• 1 large egg
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (for cooking)
  For the Mushroom Gravy:
  2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
  Instructions: Prepare the Steaks: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, 1 tablespoon Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Mix gently until just combined. Be careful not to overmix, as this can make the patties tough.

1. Divide the mixture into four equal portions and shape them into oval-shaped patties, about 3/4-inch thick. Create a slight indentation in the center of each patty with your thumb to help them cook evenly.
2. Cook the Steaks: Heat 2 tablespoons of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the patties and cook for 4-5 minutes per side, or until beautifully browned and cooked through. Remove the cooked patties from the skillet and set aside on a plate, tented loosely with foil to keep warm.
3. Make the Gravy: In the same skillet (don’t clean it, those browned bits add flavor!), melt 2 tablespoons of butter and add 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sliced onion. Cook, stirring occasionally, for 8-10 minutes, or until the mushrooms are tender and lightly browned, and the onions are softened.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Sprinkle the flour over the mushroom and onion mixture. Cook, stirring constantly, for 1-2 minutes, allowing the flour to cook off its raw taste.
6. Gradually whisk in the beef broth and 1 tablespoon of Worcestershire sauce, stirring constantly to prevent lumps. Add the dried thyme. Bring the gravy to a gentle simmer, stirring frequently, until it thickens to your desired consistency (about 5-7 minutes).
7. Season the gravy with salt and black pepper to taste.
8. Combine and Serve: Return the cooked Salisbury steak patties to the skillet with the gravy. Spoon the gravy over the steaks and let them simmer for a few minutes to absorb the flavors.
9. Serve hot, traditionally with mashed potatoes or egg noodles to soak up all that incredible gravy!
   Enjoy your homemade classic – it’s pure comfort in every bite!