Sandra This Bobby Flay’s Salisbury Steak Recipe is a savory and nostalgic recipe, which features juicy ground beef patties and a rich sauce made from French onion soup. It’s the ultimate comfort food dinner, ready in about 35 minutes.
Bobby Flay’s Salisbury Steak Ingredients
- 1 ½ pounds ground beef
- 1 (10.5 ounce) can condensed French onion soup
- ½ cup dry bread crumbs
- 1 egg
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 tablespoon all-purpose flour
- ¼ cup ketchup
- ¼ cup water
- 1 tablespoon Worcestershire sauce
- ½ teaspoon mustard powder
How To Make Bobby Flay’s Salisbury Steak
- Form the patties: In a large mixing bowl, combine the ground beef, dry bread crumbs, egg, salt, and black pepper. Pour in exactly 1/3 cup of the condensed French onion soup (reserve the rest for the gravy). Mix gently with your hands just until combined. Divide the mixture into six equal portions and shape them into square or oval patties.
- Brown the meat: Heat a large skillet over medium-high heat. Add the patties and cook until browned on both sides, about 3-4 minutes per side. They do not need to be fully cooked through at this stage. Remove the patties from the skillet and drain off any excess fat rendered from the beef.
- Make the savory gravy: In a small bowl, whisk together the remaining condensed French onion soup, flour, ketchup, water, Worcestershire sauce, and mustard powder until smooth. This ensures there are no lumps of flour in your sauce.
- Simmer and serve: Pour the sauce mixture into the skillet over the patties. Reduce the heat to low, cover the pan with a lid, and simmer for 20 minutes. Stir the sauce occasionally around the patties to prevent sticking and ensure the gravy thickens evenly. Serve hot.
Recipe Tips
- The Soup Secret: Using condensed French onion soup is a brilliant shortcut. It provides the beef stock base, seasoning, and caramelized onions all in one can, saving you the time of slicing and caramelizing onions from scratch.
- Don’t Overmix: When combining the beef with the breadcrumbs and egg, mix gently. If you squeeze the meat too hard or mix too long, the patties will become tough and rubbery rather than tender.
- Thickening the Gravy: The tablespoon of flour mixed into the cold soup acts as a thickener (a slurry). As the sauce simmers, it will thicken up to coat the steak perfectly.
- Patty Shape: While burgers are round, Salisbury steak is traditionally shaped into ovals or squares with rounded edges. This helps distinguish the dish from a standard hamburger.
What To Serve With Bobby Flay’s Salisbury Steak
This retro diner classic needs comforting sides to soak up that delicious onion gravy.
- Mashed Potatoes: The absolute best pairing for the gravy.
- Buttered Egg Noodles: A lighter alternative to potatoes.
- Green Beans: Steamed or sautéed with garlic.
- Roasted Carrots: The sweetness contrasts the savory beef.
How To Store Bobby Flay’s Salisbury Steak Recipe
- Refrigerate: Store the cooked patties and gravy together in an airtight container for up to 3-4 days. The flavor often improves the next day.
- Reheat: Reheat gently in a skillet on the stovetop over low heat, adding a splash of water if the gravy has become too thick. You can also microwave individual portions.
- Freeze: Freeze the cooked patties in the sauce in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
Bobby Flay’s Salisbury Steak Nutrition Facts
- Calories: 380
- Total Fat: 22g
- Saturated Fat: 8g
- Cholesterol: 95mg
- Sodium: 850mg
- Total Carbohydrates: 12g
- Dietary Fiber: 1g
- Sugar: 4g
- Protein: 32g
Nutrition information is estimated per patty with sauce.
FAQs
Can I use ground turkey?
Yes, ground turkey is a great lean substitute. Since turkey is drier than beef, you might want to add a teaspoon of olive oil to the patty mixture to keep it moist.
Do I have to use French Onion soup?
If you don’t have the can, you can substitute beef broth mixed with sautéed onions, but you will need to adjust the salt and seasoning levels manually.
Why is my gravy lumpy?
Lumps occur if the flour isn’t whisked into the liquid thoroughly before heating. Ensure you mix the flour with the remaining soup/water until completely smooth before pouring it into the hot pan.
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Bobby Flay’s Salisbury Steak Recipe
Description
A comforting, one-pan meal featuring tender beef patties simmered in a rich, savory onion gravy made easy with a pantry staple shortcut.
Ingredients
Instructions
- Mix beef, crumbs, egg, salt, pepper, and 1/3 cup of the soup in a bowl.
- Form into 6 square patties.
- Brown patties in a skillet over medium-high heat. Drain fat.
- Whisk remaining soup, flour, ketchup, water, Worcestershire, and mustard.
- Pour sauce over patties.
- Cover and simmer for 20 minutes, stirring sauce occasionally.
Notes
- Separation: Be very careful to only use 1/3 cup of the soup inside the meat; using too much will make the patties fall apart.
- Mustard: Dry mustard powder adds a sharp tang that cuts through the richness; if you don’t have powder, a teaspoon of Dijon mustard works too.
- Crust: Get a good dark sear on the patties before adding the liquid; color equals flavor!
Bobby Flay’s Salisbury Steak Recipe
