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!
Yet another amazing recipe! After being stuck in a rut of same old same old cooking I’ve tried new recipes from you numerous times over the last fortnight, every single one has been brilliant! My husband exclaimed “omg! Another favourite, cook this again” tonight when having your Salisbury steaks.
I’m also pleased to say that Christmas is consisting of all your recipes.
I love reading your posts that go along with the recipes, it makes everything so clear and easy to follow. Thank you for all your work 🙂 it’s made this one happy (and very full) household
Thank you SO much Athena, I truly enjoy hearing such awesome feedback!
My husband ,who has been ill for many months, finally got his appetite back by me using these recipes. I love them all. Thank you!
Sorry to hear he is unwell Terri, but I’m so glad you’re enjoying the recipes ❤️
Everytime I try to make this they fall apart and it looks like I’m making hamburger helper. I’m doing everything the way the recipe says. I dont know what I’m doing wrong.
Hi Kenna, sounds like your mince right be too wet, try adding a little more breadcrumbs – N x
Made this again for the third time. Love this recipe for feeding my lucky people at work. I did finish with a drizzle of Alberta rum.and fresh parsley. You are my go to girl for recipes.
I’m allergic to onions….have any ideas on a substitute?
Asafoetida is a good onion substitute (Indian grocers carry it, some practitioners of Hinduism don’t use onion or garlic and use this as a substitute for the flavour I believe). Smells a bit funny but it gives a similar onion/garlic flavour. I’d imagine for this recipe you might need to soak the crumbs with something though as asafoetida is a dry spice.
Just made it tonight again. One of my favorite recipes on rotation. Delicious!!!!
Thanks for the feedback Francesca!
I forgot rating. Thanks Nagi and Dozer.
Thanks!
The devine recepie. My husband and I had it for dinner.
It is going to be on my list. Love Nagi and Dozer.
Wahoo! That’s great Ana!
I just finished eating this for dinner and I can’t wait to have the leftover for lunch tomorrow! This was delish!!
I added Worcestershire sauce to my mushrooms and canned chicken breast after the rice was done. Also I used minute rice because I am always in a rush. It was amazing! Thanks for the recipe!
I’m so glad you loved it Christy!
I just made these and they are so delicious. My skillet looked exactly like yours when I got done. I will be using this recipe for years I’m sure. I wish I would have taken a photo.
Perfect Glenna!!
Pretty simple to make but great flavor and texture. Like I spent hours! Hahahaha Thanks!
I’m so glad you enjoyed the recipe Jamie!
These are soooo good. Finally I found a cook that understands that Ketchup is an ingredient. Love your site.
I’ so glad you loved them Chris!
Can they be made ahead of time?
Hi Bill, yes you can make the patties ahead of time and store in the fridge until ready to cook – N x
Just made this tonight and it was fabulous. The meat and mushroom sauce were to die for. The aromas are still in the house. Nagi, your recipes are always spot on. Thank you.
You’re so welcome Joe!
hi Nagi,
i would love to try out this recipe soon.. but i would like to know if it is possible to freeze it for later use for the patties & mushroom sauce. if, possible, how do i froze it and last for how long to stay fresh. thank you very much 🙂
Made this tonight, it was sooo good! Used ground turkey instead of beef, and green peas and mashed potatoes as sides.
Sounds great April!
Tried this for dinner last night. My patties definitely should have had more binder. They tended to crumble around the edges and didn’t hold their shape. Flavor was excellent, especially the gravy. Based on the other reviews, I added one more tablespoon of flour and that seemed to produce the perfect consistency. I used the full amount of mustard and did not notice any heavy mustard taste. Overall, I thought it was excellent.
Hi Brian, I’m so glad you managed to get them to stick & enjoyed them!