Bobby Flay Salisbury Steak Gravy (Print-Friendly Version)
Juicy beef patties smothered with savory mushroom gravy, inspired by Bobby Flay’s approachable style.
# Ingredients You’ll Need:
→ Patties
01 -
1 1/2 pounds ground beef
02 -
1 small onion, finely chopped
03 -
1 large egg
04 -
1/4 cup whole milk
05 -
1 teaspoon Worcestershire sauce
06 -
1 teaspoon Dijon mustard
07 -
1/2 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ For Cooking & Gravy
09 -
2 tablespoons olive oil, divided
10 -
8 ounces white or cremini mushrooms, sliced
11 -
2 cloves garlic, minced
12 -
2 cups low-sodium beef broth
13 -
1 tablespoon cornstarch mixed with 2 tablespoons cold water
14 -
2 teaspoons unsalted butter
# How to Make It:
01 -
Combine ground beef, finely chopped onion, egg, milk, Worcestershire sauce, Dijon mustard, salt, and black pepper in a large bowl. Mix just until uniform, avoiding overmixing.
02 -
Form the meat mixture into 4 oval patties approximately 3/4 inch thick and set aside.
03 -
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear patties for about 4 minutes on each side until browned, then transfer to a plate.
04 -
Add the remaining tablespoon of olive oil to the skillet. Sauté sliced mushrooms over medium heat for 5 minutes until deep golden.
05 -
Stir in minced garlic and cook for 1 minute until aromatic.
06 -
Pour in beef broth, gently scraping up browned residue with a wooden spoon. Bring to a simmer.
07 -
Slowly stir cornstarch mixture into simmering broth and mushrooms. Stir constantly until gravy thickens, about 2 to 3 minutes.
08 -
Stir in butter until melted and gravy is glossy.
09 -
Nestle browned patties into the skillet, spooning mushroom gravy over the top.
10 -
Reduce heat to low, cover, and gently simmer for 10 minutes to allow flavors to meld and patties to cook through.
# Extra Suggestions:
01 -
For extra depth, consider mixing a small amount of finely chopped fresh parsley into the patties before shaping.