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!
Ken says
I’m a single bloke and want to know if I could freeze this in portions.
Would the mushrooms defrost and reheat okay?
Nagi says
Yes this will freeze great Ken!
Ken says
Thanks Nagi.
Zen (90thousandmeals) says
www what a sweet story! I’ve also been thinking of bringing my cooked food from my food blgo to homeless people who live around me, but to be honest, I’m always worried about inadvertently giving someone food poisoning! (Eg from rice dishes as rice goes bad so quickly) Or giving them something they are allergic to!!!
Nagi says
I was worried at first too! But now I know him quite well and am confident that he’s not allergic to ANYTHING! N x
Patty says
I fixed this tonight and we really liked it. Thank you!
Nagi says
That’s terrific to hear Patty! Thanks for taking the time to let me know – N x
Alexandria says
Good morning Nagi.
I wanted to know if I could omit the mushrooms. My husband doesn’t like mushrooms. It’s between this and the seafood gratin this weekend. Thanks for your help.
Nagi says
Hi Alexandria! You sure can 🙂 It will seem like there is more gravy, but you can definitely leave them out! N xx
Alexandria says
Just saw the other commenter who asked about mushrooms. Sorry for the repeat question. 😳
Nagi says
No problems at all! N xx
Fiona says
Made this for my husband the other night, he loved it! Gave me a 10/10 😉 He took the leftovers to work and other employees went out of their way to find out what the delectable aroma was coming from the kitchen!! The rissoles are the most tender I have ever had. Thanks again Nagi
Nagi says
Love hearing that Fiona! Thanks for letting me know you enjoyed it! N xx
Leslie Coleman says
Made this tonight, turned out awesome! My husband is about to die. LOL
Nagi says
You domestic goddess, you! 😂
Alexis says
These were really good! I made a double batch for my big family, and served them over a potato/root vegetable mash. The only thing I did different was that I used horseradish mustard instead of Dijon mustard only because that’s what I had on hand. The gravy was very flavorful and the patties were moist and not overdone. I’m sure I will make these again in the future.
Mari says
Hello Nagi,
This recipe looks amazing! Quick question, if I omit the mushroom will it still have the same flavor base? Thanks in advance.
Kelly Brownbill says
I made this for supper with the recommended mashed potatoes and roasted asparagus. It did not disappoint. Soaking the panko in grated onions is inspired! I did find the gravy a wee bit thin; I think next time I’ll reduce the amount of water I put in. Thanks so much for this recipe!
Nancy says
I made this for dinner tonight and it turned out great. A keeper recipe! I’m glad i found your website, looking forward to trying more of your recipes Nagi.
Mercy Rodriguez says
I Will be doing the mushroom sauce and pour it over “meatloaf leftover”, next time i will do the whole receipe. Want to add that your dog “Dozer” is beautifull. Love the jump he made in the air. Hugs to all as far, from the Island of Puerto Rico.
*I will be rating after I make the receipe. But to say the truth it will get a 5, since it looks good just looking at it.
Mercy Rodriguez says
Thank you again, the recipe was delicious, Like I told you had it with the Meatloaf. I could not find the Worcestershire sauce since here in Puerto Rico the Hurricane Maria left us without many food in the markets so I substituted with soy sauce but put just a little and it came out delicious. Husband love it. Have a great weekend.
Judith says
Hi, Nagi,
This recipe looks good! Could I substitute the beef bouillon cube with a chicken cube instead because I can’t find any? Thanks!
Natasha says
Hi- love all of your recipes, Nagi! Maybe I am missing it, but when does the mustard and Worcester go into the gravy?
Kelley Adams says
Hello Navi! I made chicken chop sure but couldn’t find any bean sprouts and I substituted Asian greens with bok chop since no on in Mayfield Heights Ohio know what they are. The bok chop is similar. I also tried the Salisbury steak recipe tonight and it is delicious! Thanks for the cookbooks!
Cathy says
Thanks for the comfort food recipes Nagi! Need warm tasty meals. It was -21 in Toronto last Saturday and my heat went out… by the time it was up and running it was 8 C in the house.
Now it’s +11 and teeming rain- and another deep freeze tomorrow. I’ll be trying out some recipes.
Ps thanks for the link to Surf Dog! The drying towel is great for Sparky the (currently rain-soaked) Beardie!!!
Rebecca Reitze says
Thank you, Linde, as I have Better than Broth also!
Nagi, your recipes as always are awesome! I will be trying this tonight. I love Salsbury steak and have various recipes for such! You’res looks scrumptious.
Also, I don’t think you have baby hands! Come on! They’re just cute, like you!
Linde says
Made this last night. YUM! Only thing I changed, I added a tsp of beef Better Than Boullion instead of the cubed ‘cause that’s what I had on hand. Recipe turned out as good looking as yours! (I LOVE when that happens!). Will make it again. (Miss those cute baby hands in the video!)
Lorraine says
Hi Nagi. This looks like another fantastic recipe! I really want to make it this weekend, but I can’t eat gluten. Gluten free breadcrumbs will work for the meat, but would you happen to know how to make the gravy gluten-free? Thanks so much for your help!
David says
Using cornstarch instead of flour would make the gravy gluten free. I think arrowroot or tapioca might work well too.
Angel says
Have you ever heard of pectin? Onions are full of it. Use the sweetest onion you can find, omit all water, and triple or more the amount of onion. A fine grate will work, but I usually puree for a silky gravy texture.
No gluten, no flour, no starch, no extra ingredients, not much extra prep, and only slightly higher price. Nagi’s other ingredients will keep it from being too tart, et al. Using small amount of concentrated stock, not broth/boullion makes even richer.
No wheat? No worries!
Rebecca Reitze says
I know I’m not Nagi, but cornstarch, if not allergic to it, or arrowroot. You can also try one of the alternate flours people use instead of white/wheat flower. Aka coconut, almond etc. I’d say probably rice flour as it wouldn’t change the flavor. If you’re not used to cooking with that practice first to work out the differences.
Karen says
Hi Nagi,
I want to try this but my kids hate mustard, can I skip it or do you have other substitute for this.
Nagi says
Hi Karen! You can honestly not taste it 🙂 But if you really want to, you can skip it!
Karen Dolan says
Hi Nagi … I LOVE your recipes! I recently made Charlie and am so happy to have your proportions for quick noodle dishes with meat and veggies. I call them all chow mein :). My new too tired to start from scratch dinner.
Whenever you mention the man in the park I always think it would be nice if you said just that … “Geoff, my friend who lives in the park.” That is his home for now, and you are definitely his friend.
Nagi says
Aww Karen! I have thought often about how to write about him because it DOES feel weird saying The Homeless Man. 🙂 Thank you for your help! N xx