Bobby Flay Salisbury Steak with Mushroom Gravy

Bobby Fly’s Salisbury Steak with Mushroom Gravy

Serves: 4
Prep: about 15 minutes
Cook: about 20 minutes
Total: about 35 minutes

Ingredients

Salisbury steaks

• 1 lb ground chuck
• 1 large egg
• ¼ cup grated Parmesan cheese
• ¼ cup plain breadcrumbs
• 1 clove garlic, finely minced
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons canola oil

Mushroom gravy

• 12 cremini mushrooms, stemmed and quartered
• ½ white onion, thinly sliced
• 1 tablespoon tomato paste
• 1 teaspoon Worcestershire sauce
• 1 cup beef broth
• 2 tablespoons half-and-half
• 2 tablespoons fresh flat-leaf parsley, chopped

Instructions

1. Make the patties.
   Put the ground chuck, egg, Parmesan, breadcrumbs, garlic, salt and pepper in a bowl. Mix gently just until everything is combined—don’t overwork the beef. Form into 4 oval patties, roughly ½–¾ inch thick.
2. Brown the steaks.
   Heat the canola oil in a large cast-iron or heavy skillet over medium-high/high heat until shimmering. Add the patties and cook for about 3–4 minutes per side, until nicely browned and crusty. Transfer them to a plate.
3. Cook the mushrooms and onion.
   Reduce the heat to medium. Add the quartered mushrooms and sliced onion to the same skillet. Cook, stirring occasionally, for about 4–5 minutes, until softened and lightly browned.
4. Build the gravy.
   Stir in the tomato paste and Worcestershire sauce and cook for about 30 seconds. Pour in the beef broth and scrape the browned bits from the bottom of the pan. Simmer for about 3 minutes,
5. Make it creamy.
   Stir in the half-and-half and simmer briefly until the gravy is smooth and slightly thickened.
6. Finish the steaks.
   Return the Salisbury steaks and any juices from the plate to the skillet. Spoon the mushroom gravy over them and warm for about 1 minute, or until the steaks are cooked through.
7. Serve.
   Sprinkle with fresh parsley and spoon plenty of mushroom gravy over each steak.

Best served with

• Creamy mashed potatoes
• Buttered egg noodles
• Steamed green beans
• Roasted vegetables

Tip: The key to Bobby Fly’s version is getting a good brown crust on the patties and then using the browned bits in the skillet to build the mushroom gravy.