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 SteakÂ
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:
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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
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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
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Meatloaf – a family favourite forever and ever!
Suggestions: On the Side
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Magic Broccoli – so easy and so good, it’s like magic….
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Broccoli Salad with a lighter creamy dressing
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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!
Very rich and tasty could not stop myself from tasting. I used wild dry mushrooms, too chewy. Ur recipe spot on!
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.
I’m going to try this recipe, only question I have is ……
Mushrooms????????
Never mentioned.
How much do you recomend?
Hi Ted – it’s listed there in the ingredients list under the gravy heading 🙂 N x
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.
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!
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.
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 🙂
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 🙂
This was amazing. mg family gobbled it up and asked for more!!