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!
Lori says
I’m going to make this for hubby. He has surgery in the morning, and I want him to have a filling meal since he won’t be able to eat after 12pm and will be on a liquid diet after that for a day or two. I’m serving it with rice, green beans, beans, and corn bread.
Nagi says
I hope he makes a quick recovery from his surgery Lori! N x
Donna says
Going to try your recipe for our Wednesday evening meal at Church. Preparing for Atleast 60 people. I just hope I get the ingredients increased correctly using approximately 15 lbs hamburger. It really sounds good.
Nagi says
You’re amazing Donna 🙂 N x
Jessica T Thornburgh says
Great recipe!!! Omg! I followed the recipe pretty spot on except for the mushrooms (hubs is anti) anyway, came out uhhhhh mazing. Recipe is a keeper. Again, just wow. Loved the tip about grating the onion instead. This Yank approves wholeheartedly! <3
Darrel says
I love a good salisbury steak dinner. I googled it and found your recipe and I gotta tell ya that you have my taste buds going crazy. I can’t wait to give it a whirl.
may davoren says
I’m trying this tonite…
Pam says
Yum! Made this last night. It was deliciuos! Both !of us loved it. I made mashed potatoes and green beans for the side. I made exactly to recipe. I did end up cooking on low for an additional 20 minutes because I was behind on getting my sides done. They were perfect – juicy, tender an$ the sauce thickened a little which we like anyway so it worked out beautifully. Will be making this again!
Nagi says
That’s great! So pleased you enjoyed this Pam – N x
Lynn says
My American kids had not tried a “TV dinner” before, but my husband and I grew up occasionally eating them, so this was a treat–but definitely a much improved version. I served it with potatoes au gratin and peas and carrots for that authentic TV dinner experience, and everyone LOVED the meal. I have never had salisbury steak so good. Thanks for sharing this recipe and all the rest. Every recipe I’ve tried from you site has been a hit in my house, so whenever I need to think of dinner options, I Google “dinner and Nagi.”
Nagi says
Grinning like a fool, reading this message. Like a FOOL! ❤️
Stacy Hagar says
I made this for dinner last night – so delicious. Who would have thought I’d be so excited about Salisbury Steak? I was out of eggs, so no egg in the meat mixture and honestly I did not miss it – the meat was juicy and moist. This is a go-to recipe – everyone loved it!!!
Nagi says
Glad to hear you enjoyed this Stacy!! Thanks for letting me know 🙂 N x ❤️
Jason says
My wife of 13 years and my four kids ages 6-13 had never had salisbury steak. It being my favorite as a kid, I decided to try my hand at it. Took your recipe out one night and cooked it to a t. It is now a family favorite. Tha k you so much for bringing a part of my childhood to my kids and wife.
K Marsh says
Good recipe. I used half whole wheat flour as I like that taste. When you are making something like I this, or sausage, cook a small portion to taste the seasoning before you form it all.
Bethany says
Thiis was a hit with the family! The gravy was a bit thin by my American standards [more of a sauce than a gravy] but that was easily adjusted to our taste.
Nagi says
Thanks for the feedback Bethany! Glad you enjoyed this 🙂 N x
Maria Strausbaugh says
These were amazing!! I didn’t use any mustard, and I sauteed my onions… Other than that, I followed the recipe. I was a little nervous because I’ve never made them before, but my goodness they were delicious! My husband loved them, and the gravy over the mashed potatoes was perfect! Thanks for sharing your recipe!!!
Nagi says
That’s great Maria! Thanks for letting me know! – N x ❤️
Cathy says
Amazing! My first attempt with this recipe was delicious but my patties fell apart. I took your advice & made sure my minced meat was dry & I i I also used 1/2 cup of dried breadcrumbs & they came out perfectly. Such a simple dish but so delicious & lots of flavour.
Thankyou x
Michelle says
Question: what is the easiest way to break the ground beef into tiny minced pieces? I have had a hard time breaking my ground beef into smaller pieces..how do u do it?
JOhb French says
I juat made this for my niece. I cheated with the gravy though. I used ready-made Heinz beef gravy, then added mustard powder pepper salt onion powder and some minced onion plus with some minced mushrooms. I threw them in a glass pan with the brown to sell Sperry steaks and put it over rice so far so good thank you for the recipe have a great day
Nagi says
Glad you enjoyed this Johb! Thanks for letting me know 🙂 N x
Barbara Maxwell says
Another Nagi Winner! Delicious to the max! Followed your recipe to the letter. My husband loved it – had to snag a piece of bread for his “dessert” – gravy bread! Thank you so much for another wonderful meal! We can always depend on you.
Nagi says
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Barbara! N x
Zoe says
Nagi this recipe was to die for. My family and i were gobsmacked at the taste, completely in awe!
Nagi says
Great to hear Zoe! Thank you for taking the time to let me know! N x
Cathy says
Hi Nagi,
This tasted absolutely Amazing!!! I made it with a mash which was perfect.
My complaint is that my patties seemed super moist before they hit the pan & as I suspected started to not hold there shape as they cooked.
They then did seem to fall more apart as they cooked in the (gorgeous) gravy.
So I am upset that they didn’t hold there shape but in saying that it was still a delicious dish.
I just don’t know where I went wrong as I followed everything to a t.
Nagi I am also unable to view the video, would you know why?
Many many Thanks
Cathy
Nagi says
Hi Cathy, I’m sorry to hear that. Was the meat very wet before you started working with it?? The video seems ok, I just checked it 🙂 N x
Cathy says
Hi Nagi,
Omg I just saw the video (my Java had to be turned on) & I now understand what I did wrong, I think I grated the onion Way too fine on the box grater & that created more unnecessary liquid then I mixed all the ingredients together then added the beef at the end, which was not what you do in the video.
Your video makes things so much clearer now.
I can’t wait to make again, I absolutely love this.
Thank you so much
Cathy
Nagi says
Glad you enjoyed this Cathy!!! Thank you for taking the time to leave feedback! N x
Rose H says
This was amazing! My kids absolutely loved it as much as I did! The only thing I added that was not part of this recipe was Campbells French Onion Soup and did not use the fresh onions. I added it to the ground beef and to the gravy! The steaks are soft and juicy! This is a keeper in my household! Thanks!
Nagi says
I’m glad you enjoyed this Rose! Thank you for letting me know 🙂 N x
karen says
I asked Siri “what can i make for dinner tonight?” and this recipe came up. I was AMAZING1!! I have the pickiest eaters and they all had seconds!! Delicious!!!!
Nagi says
NO WAY!! You can do that?? I’m going to try it right now! Nxx PS So glad you liked this! 😂
Maggie says
Just made this recipe for the first time. My husband loves it! Was easy to make, Thank you Nagi
Georgette says
These are to die for, Nag! So flavorful and tender, I will make them again and again. I think I’ll get the 90/10 ground beef next time instead of the 80/20 I bought. I’d purchased a 5.5 pkg of ground beef, so I tripled the recipe to ensure leftovers (and I know my husband will gobble those up). I couldn’t cook them all in one pan (about 12 thick patties), so after browning them in batches, I transferred them to 13″ x 9″cake pans, made the mushroom gravy and poured it over, then baked them uncovered in a 400 F oven for 15 minutes. Long story short — they didn’t break apart, and they were delicious!