Classic Salisbury Steaks with Savory Mushroom-Onion Gravy à la Bobby Flay
Ingredients:
For the Salisbury Steaks:
1 lb ground beef
1/2 lb ground pork
1/2 cup breadcrumbs
1 large egg
2 tbsp Worcestershire sauce
2 cloves garlic, minced
1/4 cup grated onion
Salt and black pepper, to taste
For the Mushroom Gravy:
2 tbsp olive oil
1 tbsp butter
8 oz mushrooms, sliced
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
1 tbsp fresh parsley, chopped (plus more for garnish)
Salt and black pepper, to taste
Directions:
In a large bowl, mix together the ground beef, ground pork, breadcrumbs, egg, Worcestershire sauce, garlic, grated onion, salt, and pepper until well combined.
Shape the mixture into 4 to 5 oval patties.
Heat a large skillet over medium heat and cook the patties for 4–5 minutes per side, or until well-browned and cooked through. Remove from skillet and set aside.
In the same skillet, add olive oil and butter. Sauté the mushrooms and chopped onion over medium heat until softened and browned, about 6–8 minutes.
Add the minced garlic and cook for 1 more minute.
Sprinkle flour over the vegetables and stir to coat. Cook for 1–2 minutes.
Slowly pour in the beef broth, stirring constantly to avoid lumps. Bring to a simmer and cook until the gravy thickens, about 5–7 minutes.
Stir in Worcestershire sauce and chopped parsley. Season with salt and pepper to taste.
Return the Salisbury steaks to the skillet, spooning gravy over the top. Let simmer for 5 more minutes to meld flavors.
Serve hot, garnished with additional parsley if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings