Bobby Flay’s Salisbury Steak

okay so i'm going to show you how uh how i make salisbury steak not something that i make very often but i think uh for these times i think it's apropos so uh salisbury steak is uh you start with ground beef and we're going to season the ground beef with some parmesan cheese some bread crumbs some fresh garlic and i crush mine almost into a paste and then an egg to kind of bind it all together and then some salt and pepper you just want to combine all these ingredients together and this is going to flavor the the ground beef and this is going to be the base of the salisbury steak itself and now we're going to take a little bit of either either vegetable oil or canola oil some sort of light oil and put it in a hot pan we want the pan to be you know fairly hot because we want to get a really good crust on the outside of our steaks we're going to shape this in sort of the classic salisbury steak shape which is basically an oval almost like a hamburger but sort of an oval shape just like that and then we're going to put them right into our hot pan while our salisbury steak are cooking i'm going to slice up some mushrooms these are cremini mushrooms but you could just use button mushrooms if you'd like or shiitake mushrooms portobello mushrooms whatever you'd like you know pick the mushroom that you like the most i think in the 60s and 70s it was probably made with you know those domestic button mushrooms that we can find in every supermarket but now that we have such an array of mushrooms available to us you know why not sort of up upscale if you want let's take a look at our all right this is what you want to say you want to see a nice crust on the outside of the steaks you can see the fat from the steaks are in the pan but we're gonna utilize that to cook the onions and the mushrooms this will actually help us make make our gravy for the gravy itself we're gonna saute the mushrooms and the onions so they're nice and soft then we're gonna add some beef broth or you can use chicken broth it's up to you some worcestershire sauce for a little tart flavor some tomato paste the tomato paste will give it that sort of natural sweet tomato flavor but also uh will help thicken the sauce as well with a splash of half and half in my opinion the tomato paste and the half and half will actually give it a really good sauce consistency so you don't necessarily need to add flour to thicken it so i'm going to take the the steaks out and then i'm going to add the mushrooms and the onions right into the same pan until they get nice and soft and slightly caramelized now i'm going to start to add the the components to finish the gravy some beef broth splash of worcestershire sauce some tomato paste and a splash of half and half okay that's what it should look like bye

Channel: CBS Sunday Morning

Views: 70,644

Keywords: CBS Sunday Morning, CBS News, news, bobby flay, chef, restauranteur, cookbook, author, salisbury steak, beef, gravy

Id: OLqb99f2S5w

Length: 3min 24sec (204 seconds)

Published: Sun Sep 20 2020