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Home Beef Recipes

Salisbury Steak with Mushroom Gravy

By:Nagi
Published:10 Jan '18Updated:30 Sep '20
783 Comments
Recipe v Video v Dozer v

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 recipe in skillet.

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!

Salisbury Steak recipe in skillet.

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:

  1. 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
  2. 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.

How to make Salisbury Steak

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!

 

Close up of Salisbury Steak recipe on a plate with mashed potato and green beans.

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 recipe in skillet.

Salisbury Steak with Mushroom Gravy

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Dinner
Western
4.98 from 231 votes
Servings5
Tap or hover to scale
Print
Recipe VIDEO above. Salisbury steak is a totally scrumptious way to transform the humble ground beef / mince into something amazing! The onion grating / soaking breadcrumbs will make your patties extra tasty and tender, and the Mushroom Gravy is made extra delicious by cooking the Salisbury Steaks IN the 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. Mix well for a couple of minutes until the mixture becomes a bit "pasty" which will ensure your patties hold together well.
  • Divide into 5 and pat firmly 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:

1. Recipe originally published December 2015. Cooking steps streamlined to make it more efficient. Ingredients have remained the same. If you are determined to continue using the original recipe, here is a PDF version.
2. Nutrition below is per serving for the Salisbury Steak + gravy, no sides.

Nutrition Information:

Serving: 316gCalories: 286cal (14%)Carbohydrates: 15g (5%)Protein: 25g (50%)Fat: 13g (20%)Saturated Fat: 5g (31%)Cholesterol: 101mg (34%)Sodium: 651mg (28%)Potassium: 678mg (19%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 225IU (5%)Vitamin C: 3.2mg (4%)Calcium: 42mg (4%)Iron: 3.4mg (19%)
Keywords: Salisbury Steak
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Hi, I'm Nagi!

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783 Comments

  1. jacqui says

    January 20, 2021 at 11:24 pm

    5 stars
    Made this last night for the family, everyone loved it! Followed your tip on grating the onion into the breadcrumbs, steaks were so tender and flavorful…

    Reply
  2. Diana Loe says

    January 19, 2021 at 1:42 pm

    5 stars
    I made this recipe tonight and I had all ingredients except beef broth but I had beef gravy so I substituted. It was wonderful! Thanks for sharing.

    Reply
  3. Barb Gillet says

    January 18, 2021 at 2:23 pm

    Tonight I made your Salisbury Steak, cream cheese mashed potatoes and Magic Broccoli. I have to say I’m with you on the broccoli (I couldn’t get enough). The whole meal was so yummy. I think I keep it for company.

    Reply
  4. Andrea says

    January 13, 2021 at 11:56 pm

    5 stars
    My husband is a pretty picky eater. He loved this recipe. Absolutely delicious!

    Reply
  5. Jacob Larsen says

    January 13, 2021 at 2:47 pm

    5 stars
    I just made this but substituted beef with muscovy duck. Outstanding.

    Reply
  6. Jacques Moore says

    January 12, 2021 at 11:58 am

    Yes. this is amazing. Yes, you should make it. Yes, you will smile. Delicious!

    Reply
  7. Jacqueline says

    January 8, 2021 at 4:49 pm

    Substituted ground turkey for a lighter healthier version. Love this recipe!

    Reply
  8. Rob nickel says

    January 8, 2021 at 3:32 am

    I did make this and it was fabulous!

    Reply
  9. Dean says

    January 6, 2021 at 3:24 am

    5 stars
    Great! I used sirloin, since it was on sale. Just let it cook longer.

    Reply
  10. Diane says

    January 5, 2021 at 1:01 pm

    5 stars
    Made this for dinner tonight…Amazing and easy
    Wish I could post a picture..looks the same

    Reply
  11. Kelly Pinkerton says

    January 1, 2021 at 9:53 am

    5 stars
    I have a reputation for always changing recipes but not this lone it was absolutely fantastic. Can see it being a go to. My wife said what did you change she could not believe I said nothing

    Reply
  12. Adam says

    December 31, 2020 at 12:20 pm

    I’ve never been one to leave a review, but I googled this recipe and found this site. This recipe is delicious! Its so good I needed to leave this review. I threw it together quick tonight with mashed potatoes and wife and kids loved it. Going to try them all.

    Reply
  13. cheryl says

    December 21, 2020 at 3:48 am

    5 stars
    Very tasty! I received lots of compliments for which I have you to thank, so – a great big Thank You! I’ll be making this again.
    Hope your holidays are wonderful. Happy cooking. . . .

    Reply
  14. Marcie says

    December 18, 2020 at 11:24 pm

    Two questions…won’t the garlic burn if you put it in with the raw onions? Onions take much longer to cook than garlic! Can I use Better Than Bouillon instead of a cube? Can’t wait to try this because I just tried one using dry onion soup in the burgers and did not care for that flavor.

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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