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Home Beef Recipes

Salisbury Steak with Mushroom Gravy

By:Nagi
Published:10 Jan '18Updated:30 Sep '20
1,110 Comments
Recipe v Video v Dozer v

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 recipe in skillet.

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!

Salisbury Steak recipe in skillet.

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:

  1. 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

  2. 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.

How to make Salisbury Steak

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!

 

Close up of Salisbury Steak recipe on a plate with mashed potato and green beans.

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 recipe in skillet.

Salisbury Steak with Mushroom Gravy

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Dinner
Western
4.97 from 367 votes
Servings5
Tap or hover to scale
Print
  • 5495
Recipe VIDEO above. Salisbury steak is a totally scrumptious way to transform the humble ground beef / mince into something amazing! The onion grating / soaking breadcrumbs will make your patties extra tasty and tender, and the Mushroom Gravy is made extra delicious by cooking the Salisbury Steaks IN the 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:

1. Recipe originally published December 2015. Cooking steps streamlined to make it more efficient. Ingredients have remained the same. If you are determined to continue using the original recipe, here is a PDF version.
2. Nutrition below is per serving for the Salisbury Steak + gravy, no sides.

Nutrition Information:

Serving: 316gCalories: 286cal (14%)Carbohydrates: 15g (5%)Protein: 25g (50%)Fat: 13g (20%)Saturated Fat: 5g (31%)Cholesterol: 101mg (34%)Sodium: 651mg (28%)Potassium: 678mg (19%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 225IU (5%)Vitamin C: 3.2mg (4%)Calcium: 42mg (4%)Iron: 3.4mg (19%)
Keywords: Salisbury Steak
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Every morning over the summer break. PS He’s leaping to catch sand. No interest in the usual toys!

Dozer leaping to catch sand at Bayview dog beach

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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1,110 Comments

  1. Rica says

    October 4, 2021 at 6:25 pm

    Is this freezer friendly? If so can you advise how to prepare it for storage?

    Reply
  2. Kennie P. Coco says

    October 4, 2021 at 12:28 pm

    Can you prep burgers the night before

    Reply
  3. Ruth Rodgers says

    October 4, 2021 at 6:47 am

    5 stars
    Absolutely delicious! First time husband and I had enjoyed homemade salisbury steaks. We’d always had the frozen kind. Sad, I know. Not anymore! So easy and restaurant worthy! Thank you, Nagi!💝

    Reply
  4. Denise Dunbar says

    October 3, 2021 at 11:53 am

    5 stars
    YOUR RECIPES ARE FANTASTIC ❗
    😋😋😋😋😋👍
    🍽😎☕….👍👍👍👍👍
    👋😃💎👍*****

    Reply
  5. Holly says

    October 1, 2021 at 9:52 am

    5 stars
    My picky 13 year old son loved this! I’ll be making it again 🙂

    Reply
  6. Heidi coates says

    September 27, 2021 at 3:47 am

    How come my patties fell apart and crumbled?

    Reply
    • Nagi says

      September 27, 2021 at 10:28 am

      Oh no Heidi, did the mince seem to wet? Sometimes there’s excess water in mince that could cause them to be a bit more delicate. You can just add a little more breadcrumbs to soak up the excess liquid. N x

      Reply
      • Heidi H Coates coates says

        October 2, 2021 at 11:55 pm

        5 stars
        Yes, I think the mince was too wet, This recipe was absolutely delicious. Will make again and watch the liquid content. Thanks

        Reply
  7. Angela says

    September 26, 2021 at 11:22 am

    5 stars
    Wow! I am so glad this recipe came up when I googled homemade Salisbury steaks! My family raved about them! The gravy was so perfect! Saved to my Pinterest board because I will definitely be using it again!

    Reply
  8. Karen says

    September 25, 2021 at 5:48 am

    I’m planning on making this recipe for about 60 to 80 people. Was wondering, once I have seared the steak and mixed the gravy, could I finish baking the steak in an oven?

    Reply
  9. Patricia Hole says

    September 24, 2021 at 10:25 pm

    loved the salsbury steak recipe and the gravy was WOW! I had some over so saving it to put on a piece of steak

    Reply
  10. Ina says

    September 24, 2021 at 2:22 pm

    5 stars
    Delicious. Even my picky eaters asked for more 😀 Love the idea of the grated onion.

    Reply
  11. California Kim says

    September 24, 2021 at 1:58 am

    Good morning Nagi,

    Quick question!! Can you make this recipe with ground chicken? It looks so yummy!!

    Thank you 🙂

    Reply
    • Nagi says

      September 24, 2021 at 1:00 pm

      You sure can California, it’s not going to taste as beefy, but will still be delicious! N x

      Reply
  12. Burns says

    September 20, 2021 at 8:14 am

    5 stars
    Very rich and tasty could not stop myself from tasting. I used wild dry mushrooms, too chewy. Ur recipe spot on!

    Reply
  13. Connie says

    September 20, 2021 at 5:47 am

    Five stars! I made this for a Wednesday night supper crowd at church. It was a huge hit and I’ve had several requests for it to be served again soon.

    Reply
  14. Ted Hertenstein says

    September 19, 2021 at 10:06 am

    I’m going to try this recipe, only question I have is ……
    Mushrooms????????
    Never mentioned.
    How much do you recomend?

    Reply
    • Nagi says

      September 20, 2021 at 6:36 pm

      Hi Ted – it’s listed there in the ingredients list under the gravy heading 🙂 N x

      Reply
    • Donna Donald says

      September 28, 2021 at 3:28 pm

      I believe the recipe calls for 5 ounces. Mushrooms are listed in the ingredients and also directions

      Reply
  15. Amy W says

    September 19, 2021 at 8:30 am

    5 stars
    This is a winner! I hate to admit that I have the palate of a 4 year old while my adventurous hubby enjoys many types of food – but if I see him open one more jar of brown gravy I’ll scream! I made this tonight, not sure if he’d accept something with a lighter color gravy but he loved it, and so did I! I had to add a dash of corn starch for better thickening and at the end a dash more of worcestershire sauce for color (for hubby) – and a little salt after tasting, but that was it. I used 2 shallots instead of half a regular onion x2 – one for the patties and the other for the gravy. I used low sodium beef broth because as it reduces with simmering it can easily make a dish taste way saltier. I’m writing down this recipe for future use as it will now be part of our regular rotation. Tip – the patties will fall apart if the skillet is not good and hot, and you have to slap that patty in there and leave it for at least a minute without moving it – then they’ll hold shape.

    Reply
  16. Alison says

    September 17, 2021 at 3:45 pm

    5 stars
    Great recipe & surprisingly easy. I subbed beef broth for veggie stock & beef bullion for veggie bullion and it turned out great. I also halved the recipe with no issue – it’s very forgiving. Thank you for a happy & hearty recipe!

    Reply
  17. Phoebe says

    September 15, 2021 at 12:17 pm

    5 stars
    Second time a charm. The first time I made this, the gravy did not come out like I would like it and the patty fell apart but the flavor was there so I tried again. The second time was great. I learned from mistakes and it worked out. Very delicious and a keeper.

    Reply
  18. Pamela Heathcote says

    September 14, 2021 at 5:51 am

    Lovely recipe. Definitely one to save for again. Even my grandson enjoyed it and he’s very particular. I think the egg made it too wet so I added more breadcrumbs which helped but they were still quite fragile. Very tasty though 🙂

    Reply
  19. Pamela Heathcote says

    September 14, 2021 at 4:53 am

    Lovely recipe. Definitely one to save for again. Even my grandson enjoyed it and he’s very particular. I think the egg made it too wet so I added more breadcrumbs which helped but they were still quite fragile. Very tasty though 🙂

    Reply
  20. Lori Rathgeber says

    September 13, 2021 at 8:57 am

    5 stars
    This was amazing. mg family gobbled it up and asked for more!!

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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