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!
Sophie says
Long time fan of your blog.I look forward to seeing new recipes on your site. Very simple dinners and I love the videos at the bottom as a reference. Another dinner idea that was a success with family. Thanks Nagi!
Xx
Maiko says
I made this tonight and it was delicious but the beef patties I made didn’t stay well together. One fell apart while simmering in the sauce. I followed the recipe exactly. Maybe it needed another egg or more bread crumbs to bind better?
Don Bischoff says
I made this last evening for dinner. This recipe is spectacular. The flavor of the steaks and gravy is incredible and the steaks were melt-in-your-mouth tender. Served with mashed potatoes and fresh spring asparagus made it the perfect dinner. Once again Nagi you came through with a winner. Good show. Thanks!
Nagi says
I’m glad to hear you enjoyed this Don!!! Thanks for taking the time to let me know 🙂 N x
Kristin Howard says
This is a Five-star Salisbury steak recipe. Everyone in my house loved it and thought it was the best they’d even had. The only change I made was to cook the steaks low and slow in the gravy – probably double the indicated time. They were perfect!
I
Nagi says
So great to hear Kristin!! Thanks for letting me know you enjoyed this – N x
Kara says
Absolutely delicious!!! My family said it taste different like it came from a restaurant. This will definitely be at our dinner table often. Thanks for the great recipe!
Nagi says
So great to hear Kara!! Thanks for letting me know you enjoyed this – N x
Emily says
My husband is doing the keto diet. Could you recommend substitutes for the flour and the bread crumbs?
Nagi says
Hi Emily! I’m not too familiar with the keto diet. For low carb, use cooked cauliflower rice in place of the breadcrumbs but I’m not sure about the flour. I assume cornstarch / cornflour is also out???
Holly says
Just made this for dinner. I’ve never been a fan of Salisbury Steak, but this was amazing.
“A damn good steak.” -my mom
Nagi says
Love hearing that Holly! So pleased you enjoyed this 🙂 N x
Karen says
Can this be made ahead and frozen after it is browned but before it is finished cooking in the gravy?
Nagi says
Hi Karen! It sure can just as long as it’s cooked all the way through 🙂 N x
Cheryl says
This seems to be RecipeTin week at our house because this was the third dish I’ve made with your recipes. The only time I’d had Salisbury steak before was at my school lunch cafeteria a million years ago and I’m pretty sure I didn’t eat much of it. But your gorgeous video inspired me to give it another try and I’m so glad I did! Even my sons, who are devout mushroom haters, loved it. I served it with mashed potatoes, grilled asparagus and homemade dinner rolls to sop up that wonderful gravy. Not a drop or crumb left – even after doubling the recipe. Thank you for another excellent dish!
relly says
I just made this for our lunch and my family loves it
Nagi says
Terrific to hear Relly! Thanks for letting me know you enjoyed it – N x
Teena says
Wow! Incredibly delicious! The grated onion is inspired. Each ingredient builds to a blend of flavor better than any Salisbury steak I’ve ever eaten.
Nagi says
That’s wonderful to hear Teena! Thanks for taking the time to let me know you enjoyed this! N xx
Jill says
Hi Nagi
This recipe is absolutely fantastic!!! Made with some mashed. Definitely a keeper. Please keep the great recipes coming.
Nagi says
I will never stop!!! 😂
Wanda Moores says
Made this tonight for supper and it was a big hit at the table. I will most certainly be making this again. Awesome recipe thanks for sharing it.
Nagi says
So glad you enjoyed this Wanda!! N x
Bridget says
Made is as per the directions (shocking to see someone rate and comment as per the recipe I know).
This was savory and delicious!! It’s a keeper. Thank you!
Nagi says
Yesssss! So glad you enjoyed it Bridget! N xx
jean tromp says
Hi Nagi!
I have to point out that in your video you dd chopped garlic to the mince meat, but it is not listed in the ingredients that are added.
Nagi says
Oops! I forgot to split the sauce garlic when I updated this recipe! The dijon is there, under the water 🙂 Thank you for picking that up Jean! N xx
jean tromp says
Nor dijon to the sauce..
Stephen Jordan says
Five stars, nope ot deserves 20. Holy freakin amazingness! We will definitely repeat this recipe more often. The kids devoured every last morsel. Kudos!
Archana says
I don’t typically leave comments but just wanted to to say I made this last night and it was excellent! Hoping to try out more of your recipes!
Martin says
Nagi — noticed you are coming up more frequently on Google searches. Awesome sauce.
Nagi says
GOOD!!! 😂 So glad you like this sauce Martin, it’s a ripper! N xx
Jami says
Made this tonight for dinner. All i can say is Wow ! deleting all my previous recipes for Salisbury Steak
This recipe is fantastik and will be the only one i use from now on!
Nagi says
I LOVE hearing that Jami! Thanks so much for letting me know! N xx
Julie Parkes says
I made this meal tonight and it was just beautiful.
I made the five rissoles and they were moist and so full of flavour.
The gravy just took the whole meal to another level.
How can you go wrong with mince and mushrooms.
We finished the meal off with your moist apple cake. Sooooooo delicious.
Another good afternoon spent in the kitchen with your amazing recipes.
I have made so many of your recipes and so far they have all been a hit.
Thank you so much for all your enthusiasm and dedication..
Nagi says
That’s so great to hear Julie! Thanks! N x ❤️