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Bobby Flay-Style Salisbury Steak with Smoky Tomato Gravy

This Salisbury steak features tender ground beef patties seared to a golden crust, then simmered in a rich, smoky tomato gravy infused with roasted tomatoes and smoked paprika. The dish showcases a combination of pan-fried texture with a glossy, flavorful sauce that envelops each patty, resulting in a hearty and visually appealing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ pounds ground beef preferably 80/20 for flavor
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 1 can (14 oz) fire-roasted diced tomatoes
  • 1 tablespoon smoked paprika
  • 2 tablespoons soy sauce
  • 2 tablespoons oil for searing
  • 2 cups beef broth
  • 1 tablespoon cornstarch optional, for thickening gravy

Equipment

  • Skillet or frying pan
  • Spatula or tongs
  • Mixing Bowl

Method
 

  1. Place the ground beef in a mixing bowl, and gently fold in half of the chopped onion, one minced garlic clove, and a pinch of salt and pepper. Form the mixture into four equal-sized, flat patties.
  2. Heat one tablespoon of oil in a skillet over medium-high heat until shimmering and just starts to smoke. Carefully place the beef patties into the hot pan, spacing them apart.
  3. Sear the patties for about 3–4 minutes per side, until each develops a deep golden crust and is cooked through. Remove them from the pan and set aside.
  4. In the same skillet, add the remaining chopped onion and minced garlic. Sauté for about 2 minutes until fragrant and beginning to soften, and the onion edges are slightly caramelized.
  5. Add the fire-roasted diced tomatoes along with their juices to the skillet, stirring, and cook for another 2 minutes until the mixture thickens slightly and you smell the roasted aroma.
  6. Stir in smoked paprika, soy sauce, and beef broth, scraping up any browned bits from the bottom to deglaze the pan. Bring the mixture to a gentle simmer and cook for 5 minutes to allow flavors to meld.
  7. If you prefer a thicker gravy, dissolve a tablespoon of cornstarch in a little cold water and stir it into the sauce. Cook for another 2 minutes until the gravy has thickened to your liking.
  8. Return the seared beef patties to the skillet, nestling them into the gravy. Spoon some of the sauce over each patty and simmer for another 5 minutes, just enough for the flavors to combine and the patties to reheat.
  9. Remove the skillet from heat, and serve the Salisbury steaks hot, spooning the smoky tomato gravy over the top. This dish pairs wonderfully with mashed potatoes or buttered noodles.

Notes

For a richer gravy, add a splash of red wine during simmering. Adjust the seasoning to taste with salt and pepper as needed.