Salisbury Steak with Mushroom Gravy isa comfort food favourite that’s quick and easy to make. Make it once and 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! 🙂
A Salisbury Steak recipe to love!
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
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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 (i.e. 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 plain flour
- 2 cups beef stock
- 1 cup 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
LIFE OF DOZER
Every morning over the summer break. PS He’s leaping to catch sand. No interest in the usual toys!
I have never liked hamburgers or patties or rissoles. But I tried this recipe as my husband loves any meat in mushroom sauce and guess who loved it most. I thank you Nagi for introducing us Ozzies the best of American food.
That’s awesome to hear Anne!!
I made this tonight and it was delicious! I doubled the recipe for our big family and used one pound ground beef and one pound ground turkey. I substituted beef base concentrate for the bouillon cube, and beef stock for the beef broth because that’s what was in my pantry. The only thing I changed was the cooking time in the gravy. It took more like 30 minutes to get the gravy thickened enough, and I only used half the water. Otherwise, this was perfect, and it is definitely going to replace my old recipe.
I made this tonight for dinner, and it was a big hit. Everyone was saying that they didn’t know salisbury steak could taste so good. And I definitely agree.
This is a wonderful recipe. The only thing I did differently was that I used a pound and a third of meat, because that is what I thawed out, and it still was lovely.
how do get recipes I love chicken
Hi Nagi,
I pretty much only cook your recipes now… Nothing else cos they’re always so spot on. I gotta say, this was amazeballs! Family absolutely loved it and we’ll definitely be making this a lot more. Thanks for all your wonderful food!
Aww that’s so nice to hear Lely! Thanks so much!
Hi, tried this recipe and it was really delicious, however the meal, as gentle as I was with it, totally fell apart.
Hi Tova, I’m so sorry to hear your meat fell apart! Try adding a little more panko to help bind if you find your meat mix a little too wet ❤️
What skillet did you use? Gonna try this tonight! Thank you!
Hi Marie, this is a cast iron skillet but you can use a non stick pan if you have one! – N x
I haven’t made this yet but could I use ground turkey instead of beef?
Hi Krystall, you sure could!
Thank you for sharing this keeper of a dish. My Wife and Kids loved it. We doubled the ingredients as I had a kilo of ground beef. We had it for 2 meals already. It’s still so good. I used bread crumbs for tempura and crushed leftover cornflakes too :). I used a bit too much mustard (moutarde de meaux) and corrected the slight sourness of the sauce with a bit of soy sauce 🙂 we are definitely doing this again 🙂
Sounds like you nailed it Richie!