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. 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:
Nutrition Information:
LIFE OF DOZER
Every morning over the summer break. PS He’s leaping to catch sand. No interest in the usual toys!
Perfect, wouldn’t change a thing
I made this for dinner tonight, and it was absolutely delicious. This will be put into our weekly rotation. There is not one thing I would change.
This was really good! I’m going to try more of your recipes.
This is the best recipe I have ever made for Salisbury steak.
Everyone loves it and begs for the recipe, I keep giving out your website. I have tried many recipes and so far they are all delicious. I really like your tips! Thanks for the great recipe!
I’m going to try your recipe tonight because the music in the video got me hyped 😂
This recipe sounds delish. As it is just my husband and myself, would it be possible to freeze the patties before browning/cooking?
Yes Ann, they make the prefect freezer meal! N x
What an amazing easy straight forward recipe to follow. The steaks held together perfectly yet so moist at the same time. My family loved it. Thanks Nagi, you make me not dread cooking lol
I want to double the recipe. Can I put these in a pan in the oven?
Tried this and it was great! Soft delicious meat and the gravy was devine!🤗
I made the Salisbury steak last night big hit
you have dijon in the recipe for the gravy, but you don’t put it in when doing the video.
Hi Rosie, it’t not shown in the video but is added in step 5 as per the recipe 🙂 N x
Oh, okay! I added the extra 2 tsp into the sauce and it was amazing. I actually made the Salisbury steaks into meatballs. Paired it with garlicy green beans and cauliflower mash. Amazing flavor! Oh, also I minced the onions instead of grating them and didn’t add the bouillon, but substituted it with a tsp of hamburger seasoning. Thanks for the recipe!
My husband and I thoroughly enjoyed this for dinner tonight! The Salisbury steak was so moist ! I followed the recipe as written and it was delicious! Thank you Nagi
You’re so welcome Sally! N x
Looks delicious! Can’t wait to make it but what is a good substitute for the beef boullion cube in this recipe?
This is my go to site for recipes. The Salisbury steak recipe is an absolute keeper. I use this recipe for our hamburger patties for the bbq as well. Thanks for all your work Nagi. You make us all look good in the kitchen.
I’m so glad you love it Good – that’s so good to hear!!! N x
Thank you i have tried some of your recipes for a while now and each time they have been great, your instructions are aimed for want to be cooks like my self. This one was good and followed the recipe and my meat didn’t break up.