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!
Shelly Whitenburg says
I really enjoyed this dish. It is so full of flavor and my family loved it. I have no need to try to find another Salisbury Steak recipe. This one will be recorded and passed along as a keeper!
Nagi says
LOVE hearing that Shelly!!! So glad you enjoyed it! N x
Lori Erokan says
We love this dinner, Nagi! I’ve made it twice within the last two months. The first time I made five patties; the second time I made ten little patties. I’d tried a similar recipe from another food blogger, but honestly, yours is much better. Five stars!
Nagi says
Oooh! I’m so glad you love this one Lori, I have a big soft spot for Salisbury steak! N x
Sue says
My daughter will not eat anything with onions in it, so I would have to keep it out of the meat. Is there another way to “soak” the breadcrumbs?
Nagi says
Hi Sue! Just a splash of milk or even water, enough to wet them is fine! 🙂 N x
Angela Morrison says
I normally don’t leave notes but I made this tonight and I never heard another word from my husband. He was inhaling it and LOVED it! I am definitely making this again. Thanks for the tip on the yellow mustard. 🙂
Nagi says
LOVE HEARING THAT!!!!
Sheryn says
If i use coleman’s pepper gravy mix ( in a packet) rather than making regular from scratch gravy and cook the mince (hamburger) patties in that, will that totally change the flavour profile? I am in Canada, haven’t a clue what time it is there, but need to know asap.
Nagi says
sorry Sheryn, I can’t say because I have never made this using a gravy mix! N x
Kathy says
This recipe ticked all the boxes. Delicious, easy to make & quite economical, had most of the ingredients on hand. Thank you, always reliable & tasty recipes.
Nagi says
So glad you enjoyed this Kathy! Thanks for letting me know! N x
CIndy says
This is the second time I’ve made this dish, and it was every bit as good as the first time! My hubby ate of the steaks the first time, for supper, lunch and supper again. I had made four steaks instead of five. This time I made 5 steaks. I guess you could say he LOVED it and so did I! This will definitely become a regular menu item!
Nagi says
That’s wonderful to hear Cindy! So glad you enjoyed this! N xx
Glenn says
Excellent Salisbury and mushrooms recipe
Simple and very tasty
Tweek the gravy recipe by adding a little wine
Nagi says
That’s great Glenn! So pleased to hear that! N x
Joy says
I made this without the Dijon mustard and my husband and I fell in LOVE with this dish! I made it a second time and decided to add the mustard but I didn’t have Dijon so I added regular yellow mustard. We were both so very disappointed, the yellow mustard was NOT a good idea. I learned my lesson. Since we loved it so much I will continue to make it without any mustard at all! Love love love this recipe and it is even better the second day!!!
Nagi says
Love hearing that Joy! I’m so glad you both enjoyed it so much! N xx
Bebs says
Hi Nagi,
I made this and it was simply delicious. I liked your grated onion version a lot better than chopping them finely. Will do this all the time for similar recipe from now on! Thanks for sharing this recipe and keep it coming please! 🙂
Cheers Bebs|foxyfolksy.com
Nagi says
That’s wonderful to hear Bebs! Thanks for letting me know! N x ❤️
Chris Simons says
I used some dried French Onion Mix because I had it for months, and wanted to use it. Other than that I followed your recipe. Turned out very good. I served with mashed potatoes made with egg, flower, sour cream.
Nagi says
That’s wonderful to hear Chris! Thanks for letting me know! N x ❤️
Liz Brand says
Hi Nagi
I made this last night. Delicious !
Once again another recipe that hit the spot with my family.
I doubled the recipe because I knew that this would be popular.
I’m starting to make a nice collection of your recipes in its own folder.
Thanks again
Liz x
Angela says
Can I substitute beef stock to beef broth in the recipe having a problem finding beef stock.
Stephanie says
My family loved these! I usually make an easy version with canned soup but when I was without I decided to try this. This recipe was well worth the few extra steps! So delicious! I will be ditching the soup from now on. Thank you!
Nagi says
So glad you enjoyed this Stephanie! N x ❤️
Pinky L'Amour says
Nagi, super duper good. Made just as you instructed. A real keeper, thank you.
Nagi says
That’s so great to hear Pinky! Thanks for sharing your feedback – N x
Laura says
Really enjoyed this one and cooking the beef patties this way made them so moist and meaty. The only problem we had was it was quite on the salty side so next time will definitely use low salt stock. Really excited that we have a couple of portions in the freezer.
Nagi says
Hi Laura! Sorry they were too salty for your taste 🙂 But glad you loved the flavour! N x
Deb says
This was so tasty that I wanted to lick the plate! LOL. My family loved it too and was so easy!
Nagi says
That’s terrific to hear Deb!! So pleased you enjoyed this – N x
Susan akers says
This was really delicious and I like cooking the meat in the gravy for extra flavor. I added a little carrots and celery at the end.
Julie says
I’m trying to avoid carbs. I know it’s only 1/4 of a cup but is there a substitute for the breadcrumbs?
Ashley says
Sounds weird… But pork rinds work great if you’re looking to cut carbs but need a bread crumbs replacement. Crush them up and add them in. I make a meatloaf this way!
Nagi says
Nope doesn’t sound weird sounds EPIC!
Susan akers says
I use crackers or rolled oats instead of bread crumbs (same amount but healthier!)
Helen says
OMG!! Nagi, this is just delicious 😋. Hubby made it last week and we’ve just had the leftovers we’d frozen tonight. (It does freeze very well).
It’s one of those meals you don’t want to eat because the thought of finishing it and not having another forkful to shovel in your mouth is almost unbearable!!
Fabulous, thank you. Big hugs for Dozer 🐕