Description
Discover Bobby Flay’s take on Salisbury Steak, a savory classic. Learn step-by-step how to create this flavorful dish, perfect for a hearty dinner.
Ingredients
- 4 tablespoon (60 ml) s vegetable oil, divided
- 1 onion, finely diced
- 2 garlic cloves, minced
- 1 pound (454 g) ground beef, (500 grams), 80% lean
- 1/3 cup (80 ml) panko breadcrumbs
- 1 large egg
- 1/3 cup (80 ml) tomato sauce, marinara
- 1 teaspoon (5 ml) yellow mustard
- 1 teaspoon (5 ml) soy sauce
- 1 teaspoon (5 ml) dried oregano
- 1/4 teaspoon (1 ml) ground black pepper
- Salt, to taste
- 1 tablespoon (15 ml) vegetable oil
- 1 onion, sliced
- 9 oz (255 g) white button mushrooms, (250 grams), sliced
- 2 1/2 cup (600 ml) s low-sodium beef broth
- 1 teaspoon (5 ml) onion powder
- 1/2 teaspoon (3 ml) garlic powder
- 1 1/2 teaspoon (8 ml) s soy sauce
- 3 tablespoon (45 ml) s cornstarch + 1/4 cup (60 ml) water or beef stock
- Salt and pepper, as needed
Instructions
- Warm up 2 tablespoons of vegetable oil in a pan over medium heat. Stir in the finely diced onion and cook until it turns translucent, roughly 4 minutes. Add the minced garlic and continue cooking until fragrant, about 40-60 seconds. Let the mixture cool for 1-2 minutes.
- In a large mixing bowl, combine the sautéed onion, ground beef, panko breadcrumbs, egg, tomato sauce, yellow mustard, soy sauce, dried oregano, ground black pepper, and a pinch of salt. Gently mix the ingredients by hand until just combined, taking care not to overmix to prevent tough steaks.
- Shape the mixture into 4-5 oval patties.
- In the same pan, warm the remaining 2 tablespoons of oil. Cook the patties in batches, browning them for about 2 minutes total (1 minute on each side). Transfer the patties to a plate, as they will finish cooking later.
- In the same pan, heat 1 tablespoon of oil over medium heat. Cook the sliced onion until it becomes browned, around 5 minutes. Add the sliced white button mushrooms and continue cooking until they turn golden.
- Place the patties back into the pan, pour in the beef broth, and season with onion powder, garlic powder, soy sauce, salt, and pepper. Bring the mixture to a boil, cover, and let it simmer for 15 minutes.
- Mix together the cornstarch with water or beef stock. Gradually incorporate this mixture into the pan, stirring for about 5 minutes until the sauce thickens slightly. The patties are ready when their internal temperature reaches 160°F (71°C).
- Serve alongside mashed potatoes and enjoy!
Notes
- Dice the onion finely for even cooking and better flavor.nLet the sautéed onion and garlic cool before mixing with the beef.nRefrain from pressing patties while browning to keep them juicy.
