Bobby Flay Salisbury Steak

Instructions:

1. In a bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire, onion, garlic, salt, and pepper. Mix gently and form into 4 oval patties.
2. Heat oil in a large skillet over medium-high heat. Brown the patties for 4–5 minutes per side, then remove and set aside.
3. In the same skillet, melt the butter. Add the onions and mushrooms, cooking until softened and lightly browned.
4. Stir in the flour and cook for 1–2 minutes to form a roux.
5. Slowly whisk in the beef broth, followed by the Worcestershire and Dijon. Bring the gravy to a simmer.
6. Return the patties to the skillet, spoon some gravy over them, cover, and simmer for 15 minutes until cooked through.
7. Garnish with fresh parsley and serve hot.

Variations

• Add a splash of red wine to the gravy for extra depth.
• Mix ground beef with ground pork for a richer, softer patty.
• Use cremini mushrooms for deeper, earthier flavor.
• Add thyme or rosemary to the gravy for an herbaceous twist.

Tips

• Do not overmix the patties—gentle mixing keeps them tender.
• Brown the patties well; the fond adds tremendous flavor to the gravy.
• Simmer gently to prevent the patties from breaking.
• Serve over mashed potatoes or buttered egg noodles to let the gravy shine.