Salisbury Steak with Mushroom Gravy is a comfort food favourite that’s easy to make. Juicy seasoned beef patties made with ground beef (mince) smothered in an outrageously delicious mushroom gravy, this Salisbury Steak recipe has been tried and loved by readers from all over the world. And now it’s your turn to experience it!
And next time – try Salisbury Steak Meatballs!
Salisbury steak
There’s a man who lives in his car 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, has gun-barrel views over Sydney’s beautiful Pittwater waterways 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 duck confit. 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 I think makes them even tastier:
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. Hope you love it as much as I do! – Nagi x
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
- 1/2 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!
🔥Delicious! Thank you!!!
just made this- used my usual pre packed burger patties-very very nice but did add 100 mls of cream at the end (left over from another Nagi recipe) plenty of sauce which i frozen to use again on a steak or chicken- winner winner
This dish is truly one of the most flavour-packed recipes you could hope for!
The meat is super moist, as promised, and preparation and cooking time are very doable in a busy schedule
Nice recipe but soaking the breadcrumbs first clumped them into a big ball that was impossible to evenly distribute. I’d recommend adding the bread crumbs at the end of the ‘steak’ ingredients.
LOVE this recipe! Best Salisbury steak ever. One question…I had bought all the ingredients to make this again but my daughter wasn’t able to come for dinner. Can I make the patties and seal and freeze them raw? Can I go ahead and cook the gravy and freeze it separately? I have to cook these mushrooms before they go bad.
Just delicious! Best Salisbury Steak recipe I have come across!
Classic old style salisbury steak…..Super good…gravy was outstanding on the mashed potatoes…yum….another go too. Thankyou 🙂
So, this isn’t my first Salisbury steak experiment, first I didn’t add mushrooms, because my kids wouldn’t have ate it! This was not the best I’ve ever had, plus I added more Lea perrins than usual because I could drink it straight lol
Otherwise I stuck to the ingredients and the recipe. Nobody liked the gravy and everyone said I should have made “my burgers” I use sofa crackers crushed but stick to the recipe. Everyone one ate the corn and mashed potatoes but not the hamburgers 🙁
Great flavor and pretty simple to make! I followed recipe as written except a little less water (3/4 instead of full cup). Will definitely make again!
Cooked this last night. OMG! Soooo delicious. Love love love it.
Must get better glasses! I (mis)read this as Sainsbury Steak – Sainsbury is a British supermarket chain. I thought, “What the heck is special about that?” On re-reading, it’s in my ‘book’.
Gravy was good. Meat patties were quite bland, but I didn’t add stock cube (just salt and pepper) and no egg (my husband is allergic). All in all nice meal but next time I will need to add more salt and pepper to the patties. No egg was fine as patties didn’t fall apart. I used less flour in the gravy, it was still nice and thick, and a bit of clotted cream for extra flavour. It was more work than just frying some steak so probably won’t cook to often 😆
Salisbury Steak…..yum…..Had it with Mashed Potatoes…yes….Really good an I didn’t have to sub anything in my Moroccan home…:)
was craving my childhood comfort food but only had ground bison on hand. followed recipe faithfully (with exception of bison) and it turned out even more delicious than I remembered! this recipe is a keeper!
My husband said this recipe redefined Salisbury steak, and he meant that as a huge compliment! I did add a tiny bit of soy sauce at the end. This recipe is absolutely a keeper, and I am excited to try others here!
If I don’t have beef bullion cubes can I ommit? Or is there another substitute?
The Pattie’s fell apart in the sauce. Delicious but any advise?
The Pattie’s fell apart in the sauce. Delicious but any advise?
This is a very good recipe. HOWever-there is too much mustard! I used exact amounts in steaks and gravy and pretty much that’s what I tasted-overwhelmed the rest of the flavors. Next time I’m leaving it out of the gravy and using less I’m the meat mix.
Had to let you know this is the bomb!! So tasty, stick to your ribs kind of meal. Hubby said it was delicious, kept his head down and shovelled it in lol Will double recipe next time. Thank you for sharing, Nagi!