Salisbury Steak with Mushroom Gravy is a comfort food favourite that’s quick and easy to make. Make it once and this will be a recipe you’ll treasure it forever!
Juicy seasoned beef patties drowning in an outrageously delicious Mushroom Gravy, this Salisbury Steak recipe has been tried and loved by readers from all over the world… now it’s your turn! 🙂
Salisbury Steak
There’s a homeless guy who lives at our local dog park. He’s a valuable member of our community – he knows all the locals, looks after the park like it’s his own backyard, and he tells the worst jokes. 😂
Anyway, the story of this Salisbury Steak recipe is that I regularly take hot meals down to him, sometimes even fancy-sounding things like tartare, confit duck. As we approached Christmas one year, I asked him what, of all the meals I took to him that year, his favourite meals were.
And he said “Oh, those burgers with the mushroom gravy were spectacular!” So I made them again for him, then I published the recipe on my site the next day. 🙂
This was back in 2015, and that’s how this Salisbury Steak recipe came to be on my website!
How to make Salisbury Steak
Salisbury steak involves making seasoned beef patties using mince / ground beef, then making a mushroom gravy. In my recipe, there’s just two little things I do differently to the usual Salisbury Steak recipe that takes these up a notch:
- Grate onion and soak the breadcrumbs in the juices – guaranteed to make the steaks softer and tastier, a tried, proven and much loved method that I use for my classic Italian Meatballs (plenty of reviews substantiating this!). Plus it’s much more efficient than cooking chopped onions (raw onion bits in steak is not nice), and you avoid the risk of the steaks falling apart if the onions aren’t chopped finely enough ; and
- Sear beef patties briefly then finishing cooking IN the gravy: I like to sear them in a stinking hot skillet to brown the steaks so they are still raw on the inside, then finish cooking them in the gravy so the juices that seep while they are cooking flavours the gravy. Never waste free flavour! That’s my motto! Plus, the gravy infuses moisture in to the steaks. Double bonus!
What is the difference between a Salisbury Steak and Hamburger patties?
Great Hamburger patties are made with nothing more than good quality ground beef, salt and pepper. Whereas the ingredients in Salisbury Steak patties are more like meatballs – including breadcrumbs, onion and flavourings such as Worcestershire sauce.
Salisbury Steak is pretty much me on a plate. Wholesome, homely, down to earth good food that’s economical, packs a flavour punch but is not fiddly or time consuming to make.
The homeless man and I have very similar tastes! – Nagi x
More Classics we’ll love forever
- Beef Stroganoff and Chicken Stroganoff
- Meatloaf – a family favourite forever and ever!
- Spaghetti Bolognese
- Beef Pot Roast
- Ultra Tender Roast Pork with Crispy Crackling
- Extra soft and juicy Italian Meatballs
Suggestions: On the Side
- Magic Broccoli – so easy and so good, it’s like magic….
- Broccoli Salad with a lighter creamy dressing
- Brown Sugar Glazed Carrots
- Garlic Sautéed Spinach
- Everyday Cabbage Salad – one of my favourite standby salads!
WATCH HOW TO MAKE IT
Sometimes it helps to have a visual – so watch me make this Salisbury Steak!
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Salisbury Steak with Mushroom Gravy
Ingredients
Salisbury Steak
- 1/2 onion (white, brown or yellow)
- 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
- 1 lb/500g ground beef (mince)
- 1 garlic clove , minced
- 1 egg
- 2 tbsp ketchup
- 1 beef bouillon cube , crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp dijon mustard OR 2 tsp dry mustard powder
Gravy
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , finely chopped
- 5 oz/150g mushrooms , sliced
- 2 tbsp unsalted butter
- 3 tbsp (35g) flour (all purpose / plain)
- 2 cups (500 ml) beef broth / stock
- 1 cup (250 ml) water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper
Instructions
Salisbury Steaks
- Place breadcrumbs in a bowl. Use a box grater and grate the onion over the breadcrumbs. Mix with fingers, leave to soak for a few minutes.
- Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined - don't over mix.
- Divide into 5 and pat into oval patties around 3/4" / 1 2/3 cm thick.
Cooking and Gravy
- Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
- If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.
- Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
- Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
- Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
- Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.
- Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.
- Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.
Recipe Notes:
Nutrition Information:
LIFE OF DOZER
Every morning over the summer break. PS He’s leaping to catch sand. No interest in the usual toys!
Omg I have made this recipe probably 5 times now and it’s always incredible. I don’t alter anything but I do use two packages of meat – a beef/pork/veal mix so I double the ingredients and it never fails and I make meatballs not patties – bite-sized to pop into your mouth and portions go farther. I’ve never had to add water. This is definitely at the top of my recipes – gold star, A+++ all the way. Flavours are incredible, meatballs moist – serve with mashed and its heaven. Thanks for the awesome recipe!!
Cooked this for first time tonight – had to convert to grams for UK and halve the amount as there’s only 2 of us, but we have to say – “BOOM!” Absolutely fantastic. Juicy, loads of flavour, lush sauce and all round just wonderful! We had it with kale from the garden and mash. So yummy! My OH cannot stop complimenting it. Thank you Nagi. I have to agree with the homeless man. 😊 (I don’t have FB or Instagram to comment)
Made this tonight for my husband and I – we scoffed the lot.
Followed the instructions to the letter and it was sensational.
I made my mashed potato special to go with it which we used to mop up the sauce.
First class recipie! Thanks Nagi.
Wahoo, that’s great to hear Joyce! N x
Cooked this for first time tonight – had to convert to grams for UK and halve the amount as there’s only 2 of us, but we have to say – “BOOM!” Absolutely fantastic. Juicy, loads of flavour, lush sauce and all round just wonderful! We had it with kale from the garden and mash. So yummy! My OH cannot stop complimenting it. Thank you Nagi. I have to agree with the homeless man. 😊 (I don’t have FB or Instagram to comment)
Why do my patties fall apart? I followed the recipe and the beef just crumbled when I cooked the steaks in the skillet?
Hi Marisa, could be the water content in your mince, just up the panko by a little to prevent them falling apart. N x
Every time I make this recipe… the patties crack all over. Never stay firm. So I finally tried adding half a cup more Panko and I even put them in the fridge awhile before cooking. They still cracked. Any idea what else I could try?
Hi Elissa, sorry you’re having issues here – can you tell me what kind of mince you’re using? N x
I’m in the US so I bought ground beef that is 80/20 %fat.
leave out the egg and use only half the bread crumbs
Ok I will try that. Thanks!
All I can say is WOW!!! Delicious recipe. I had a little problem. The steak came out very soft and fell apart. The flavor was out of this world but what can I do to make the steak firmer? Since the steak broke up I improvised and served it over spaghetti. Looking forward to hearing your suggestion.
Just another brilliant recipe and yum. Outstanding Nagi. I’m going to have to do more exercise eating these brilliant recipes of yours. Thanks Nagi for sharing your recipes with us. 😋👍
Wahoo, thanks so much Michael! N X
Awesome recipe, however I used to have a recipe (and I remember my Mom’s salisbury steak) that included clove spice in it, providing a distinctive flavor. For the life of me, I cannot find a single recipe for salisbury steak using the spice. Anyone have an idea?
Hi Henry, you could add a little grand clove if you like here – I’d start with 1/4 tsp 🙂
Boy, I haven’t made Salisbury steak for many years and this is so much better than I remember mom making it. YUM!! Highly recommend and you won’t be disappointed. Fantastic! The meat is so tender…a supergreat comfort meal. Thank you so much, Nagi!! Give Dozer a hug for me! I’ve had four Goldens and they are truly wonderful.
Oh geez, my husband was in heaven. Used ground bison, and substituted chili sauce (Like Heinz, but homemade) for the ketchup. Served over Instant pot mashed potatoes, that I made first and had on warm. For me, this meal is too much work/mess for a midweek dinner, but PERFECT for the weekend.
Outstanding comfort food! I used wild game meat and it was fabulous. Another great meal, Nagi, thank you!! The only problem…we ate too much! Your recipes are the best! The videos help too. 🙂