bobby flay salisbury steak

This 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 flavorful mushroom gravy.

bobby flay salisbury steak
How to make Bobby Flay Salisbury steak
Sauté onion and garlic; allow to cool down for 2-3 minutes. This is an optional step, but sautéing gives a subtle texture. If your kids are picky eaters, we recommend to do it.
Combine all the ingredients in a large bowl. Make sure not to over mix the mixture because the steaks will be tough. Form 4-5 patties.
Sear the steaks in batches over medium heat, about 1 minute per side. Transfer to a plate. Keep aside.
Make the gravy. Sauté onion in the same skillet for 5 minutes or until nicely browned. Add the sliced mushrooms and cook until golden brown.
Return the steaks back to the skillet. Pour the beef stock and seasonings. Bring to a boil. Reduce the heat to low medium and cook for 15 minutes.
Mix corn-starch with water or beef stock. Add into the skillet and cook further for 5 minutes or until the gravy thickens. Adjust the salt and pepper to your liking. The steaks are done when the internal temperature is 160°F (71°C).

 how to make salisbury steak
Salisbury Steak
Vegetable oil- 4 tablespoons, divided
Onion ( finely diced)-1
Garlic cloves (minced)-2
Ground beef (80 % lean)- 1 lb (500 g)
Panko breadcrumbs-⅓ cup
Large egg- 1
Tomato sauce (marinara)-⅓ cup
Yellow mustard-1 teaspoon
Worcestershire sauce-1 teaspoon
Dried oregano-1 teaspoon
Ground black pepper-¼ teaspoon
Salt – to taste
Vegetable oil-1 tablespoon
Onion (sliced)-1
White button mushrooms (sliced)-9 oz (250 g)
Low sodium beef broth-2 ½ cup
Onion powder-1 teaspoon
Garlic powder -½ teaspoon
Worcestershire sauce-1 ½ teaspoon
Cornstarch- 3 tablespoons +¼ cup water (or beef stock)
Salt and pepper- as needed
Salisbury steaks
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add the diced onion and saute until translucent, about 4 minutes. Then, add the garlic and cook further until fragrant, about 40 -60 seconds. Allow to cool down for 1-2 minutes.
In a large bowl mix together the cooked onion, beef, Panko breadcrumbs, egg, tomato sauce, yellow mustard, Worcestershire sauce, dried oregano, pepper and salt. Mix with your hands JUST until combined. Don’t overmix otherwise the steaks will be tough.
Form 4-5 oval steaks.
Heat the remaining 2 tablespoons of oil in the same skillet. Brown the steaks in batches, about for 2 minutes ( 1 minute per side). Transfer to a plate. The steaks won’t be cooked yet.
Mushroom Gravy
In the same skillet heat 1 tablespoon of oil over medium heat. Saute onion until browned, about 5 minutes. Add the mushrooms and cook further until golden.
Return the steaks back to the skillet, pour the beef broth; season with onion powder, garlic powder, Worcestershire sauce, pepper and salt. Bring to a boil, cover and cook for 15 minutes.
Combine cornstarch with water. Gradually add the mixture into the skillet. Cook for 5 minutes or until the sauce thickens slightly. The steaks are done, when the internal temperature reaches 160 F (71 C).
Serve with mashed potatoes. Enjoy!
Calories: 358kcalSugar: 5gSodium: 1440mgFat: 17gSaturated Fat: 6gCarbohydrates: 17gFiber: 2gProtein: 32gCholesterol: 120mg

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