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:
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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
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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
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Meatloaf – a family favourite forever and ever!
Suggestions: On the Side
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Magic Broccoli – so easy and so good, it’s like magic….
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Broccoli Salad with a lighter creamy dressing
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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
- 30g / 2 tbsp unsalted butter
- 3 tbsp flour (all purpose / plain)
- 2 cups beef broth / stock , low sodium
- 1 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper
Instructions
Salisbury Steaks
- Onion grating - 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.
- Mix - 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.
- Form patties - Divide into 5 and pat very firmly into oval patties around 3/4" / 1 2/3 cm thick.
Cooking and Gravy
- Brown patties - Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.
- Cook aromatics - 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.
- Cook mushrooms - Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
- Make gravy roux - Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
- Gravy - Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
- Finish cooking steaks - 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.
- Season gravy - 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! Sooo Good!! Sadly my husband didn’t have any as he left the room and my son helped himself to 4 steaks and all the mushrooms!! It was so good that I am going to use this as the basis of an empanada filling, cooking the ground beef as crumbles rather than steaks, adding it to the mushroom gravy as well as cubed potatoes peas and carrots! Can’t wait! Thank you Nagi
I’m sorry Nagi but if is not you cooking the meals then I don’t trust the recipe… I know those aren’t your hands lol 🤷🏻♀️
Recepi no 90 that we make from your page and as usual, lovely meal, your vide´s are so helpful, going checking out some more now 🙂 Hope you and Dozer had a nice weekend x
Love this recipe (can’t understand the compliant others have made). The last time I made it I heard my neighbour wasn’t feeling very well. I packed up 2 servings and brought it to them. 20 minutes later I received rave reviews and a request for the recipe…best comfort food ever.
Well, I really wanted to make a great Salisbury steak! I blended the recipes for the steaks and the meatballs. The slurry method for the gravy worked very well. Grating the onion over the Panko is also a winner!
The steaks seared beautifully and looked great bathing in the gravy, but the texture of the meat was way off. My guess is that there was way too much Panko.
The meat was very soft and spongy… taste was pretty good but the texture killed it. I will make this again, but with half of the Panko and probably double the Dijon and Worcestershire.
Don’t mean to be critical! It was very good and I certainly appreciate the effort that goes into presenting something like this, but a firmer steak with more kick to it would have been better.
I used 50/50 beef n pork mince followed the recipe and wow the best burgers I’ve ever made and eaten. I love the way you present your recipes they’re fool-proof thank you for sharing. I made your soy n honey wings last night, awesome another winner. My family now think I’m a wiz in the kitchen think I’ll try your one pot Mexican Chicken next.
I have made this 4-5 times and have always been pleased with the results but never felt they were as good as Nagi’s. Well the 6th time was a charm. Practice makes perfect as they say. Holy cow. Like a food orgasm. Perfect combination of savory flavors, textures, and smell. Not yo’ mama’s Salisbury Steak with “Cream of sumthin” soup !!! This recipe is a winner !
Absolutely loved the burger mixture! So tender! I so cheated on the gravy tho. After sautéing the onion, I put in a pack of mushroom gravy and a pack of onion gravy ( directions were on package) then put the burger back in to simmer for 20 minutes. Probably wasnt as good as yours, but it was still amazing for this tired ol gal 🙂 Comfort food at its finest!