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:
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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!
Best Salibury Steak I’ve ever tasted. In my home of picky eaters, there were NO LEFTOVERS..!! That Never Happens..!!
Woo hoo!! I am happy they all liked it Joe!! N x
Cooking novice here. What type of mushrooms? Are sliced white ok?
Yes Erin, those are perfect! N x
Excellent! We really enjoyed this recipe. Made exactly as written. I’ll definitely make this again. Thanks for the recipe
I am happy that you enjoyed it Patricia! N x
If I need to double this recipe, are the steaks small enough that I can finish cooking all 10 in a large skillet on the stovetop, or do you think I’ll need to finish the combined steaks and gravy in a larger container in the oven? Can’t wait to try this!
I have a pretty big frypan (30 cm) and I couldn’t fit more than five – I would suggest doing them in batches! N x
Really a great recipe. Very tasty and satisfying. Only problem is with the timing. Each step took 2x as long as your estimates. I don’t know how you can prep all the ingredients in 15 minutes. Simply no way…and it took a lot longer than 15 to cook it.
I find this often with recipes so maybe it’s just me.
I am pretty fast on the prep Jennifer but thanks for that feedback! I am glad you liked the dish! N x
You describe yourself as homely. Did you know that means ugly!? Perhaps homey?
It also means simple, plain, unsophisticated, ordinary
Michelle. Your definition of homely is an American definition. Homely, as per the British definition, also means “simple but cosy and comfortable”. I truely hope nobody would think of Nagi and her work as “ugly”.
Would ground turkey meat work? Turkey is cheaper where I live than ground beef,
Steaks were mush fell apart in pan. Flavor very mustard forward. Unsure what I did wrong. Less mustard would help, wonder if needed more crumbs.
Hi Carolann – did you work the meat until it was quite pasty as the recipe suggested? N x
Same thing happened to me this evening. I mixed and mixed and mixed, seemed fine, and then they fell to absolute mush 😥
I made this the other day. It was easy to follow the recipe and delicious! I didn’t have plain panko so I used Italian. I also didn’t have beef boullian cubes, so I used the equiv. of beef base paste. i served it with egg noodles. My husband loved it. We will be making this often!
I am glad that you enjoyed it Marcia! N x
What should I do or use if I don’t have a beef bouillon cube to crumb in the meat?
I haven’t made the steak part yet but I was looking for a mushroom gravy. This is so good I want to just eat it alone!
For some reason after almost 10 minutes. The gravy still isn’t thickening. Is there anything I can do?
You can add a bit of cornflour mixed with cold water or about 2 tsp plain flour mashed with 2 tsp butter and stir that through to thicken it a bit! N x
Delicious! Thanks for the recipe!
Great recipe! I’ve made similar in the past but never like this. Very delicious recipe. Boyfriend loved it. Thank you.
Hi!! For the gravy, I do not have Dijon mustard. What can I use instead and what measurement. Thanks so much. Planning to make for dinner tonight
You probably could use the same amount of any mustard you have or leave it out entirley. I forgot to put the mustard in my gravy and it was delicious regardless. My husband suggested i leave it out on purpose from now on. He wasn’t willing to risk it tasting different! ha ha.
I have never responded via internet before this. I am going to make this for my 13 and 12 year old daughters tomorrow, with there help! Also have never considered a “go fund me” for anyone. I am a dog lover and consider anyone that is willing to any kind of work in this blessed country a valuable asset. I appreciated your contribution to humanity. God bless you and I love your recipes and will continue to follow.
I want to cry this was SO GOOD. I have never made this before and haven’t had it since my father made it when I was a kid. My mind was blown at home perfect everything tasted. Wonderful recipe thank you so much.
I had to use Italian bread crumbs and chicken bouillon cubes because that’s all I couldn’t even tell when it all came together.
I would really like to try this, but my family doesn’t like mushrooms. Is there anything else I can do to make this?
Great recipe, thanks Nagi!
made this yesterday. absolutely delicious and was so easy as well. followed everything to a letter except used all beef broth as i had bought a 4 cup box of it. i might try panko breadcrumbs instead of the regular as i always find regular breadcrumbs contribute a certain taste to anything i add them to. loved, loved, loved this recipe.
Hi Nagi,
What brand beef bouillon cubes do you use? I’ve had 2 different brands. Both are way lighter in color and don’t break up like that. Makes a big difference in the color of gravy.
I generally use Oxo James. The cubes are quite large. If the gravy needs to be a bit darker you can always add 1/4 or 1/2 tsp soy, just be careful that it doesn’t get too salty! N x