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!
Nicole says
I love Salisbury Steak and this looks really good!
Nagi says
Thanks Nicole! N x
Joanne M says
Was wondering if I did not have beef bouillon cube in pantry what would be a nice substitute? Unsure what salt & pepper amounts to use.
David says
I made this last night. We were out of Better than Bouillon, which would have been my go-to choice. And I did a triple recipe for a large crowd. So I added a teaspoon of soy sauce to the tripled ingredients and also some dried thyme. And with that large amount, I simply pureed an onion in a food processor and then a second one for the gravy.
Nagi says
Love hearing that David! Thanks for letting me know you enjoyed it! N xx
David says
Rather than worry about stirring the flour into the mushroom mix with butter, I mixed the butter and flour into a beurre manie and then added it to the mushroom and onion mixture.
David says
Almost forgot. I did a triple recipe. Rather than worry about stirring the flour into the mushroom mix with butter, I mixed the butter and flour into a beurre manie and then added it to the mushroom and onion mixture.
Nagi says
Hi Joanne! Add about 3/4 tsp salt if you are missing bouillon 🙂 And a good amount of pepper – about 1/2 tsp!
Chris Thayer says
Hello, Nagi, from fire and rain ravaged Ventura, California. I love your recipes. But lately I’m confused on measurements. Did I miss an explanation somewhere? How much is 0.6 onion, or 3.6 tsp mustard, or 1.2 egg ?? Thanks for your reply!
Nagi says
Hi Chris, I’m so sorry to hear you were affected by the fires 🙁 Regarding the measurements, sounds like the recipe scaler was moved accidentally! Try refreshing the page 🙂 N x
Wendy says
Hi Nagi!
I have been receiving your emails and checking out your site for a while now. I just wanted to say that my husband and I tried your Salisbury Steak recipe about a month ago. And, it was really good! The dish had such a nice, deep, flavor. Just wanted you to know how much we enjoyed it. Thanks for sharing!
Nagi says
I love hearing that Wendy!! Thanks for letting me know you enjoyed it! N x
Naomi says
Mmmmmmm….gravy! Southerners love their gravy. This is very much like what my Mother made, except she didn’t put in mushrooms. We just called it hamburgers in gravy and we all loved it. My Mama made the BEST gravy! I sure do miss it and her, but at least my gravy turns out pretty good since many years ago she showed me how to make gravy. This looks so yummy and it is comfort food for sure! Thanks so much for this recipe.
Nagi says
I BET you Mama’s gravy ROCKED IT!!!! N xx
Oonagh says
Our minds are just too much alike Nagi. You posted your smoked salmon pate the other week, I’d just made my version – BTW 1/2 tsp 3ml of tomato ketchup and brandy really make a difference. Angus 85%^ ground/minced beef was on sale and I was going to make Salisbury steaks but in rich onion gravy – little bit of red wine and some sour cream. Costco used to sell 6 oz (180g) sirloin beef burgers that made fabulous Salisbury steaks and 3 burgers was about a pound of meat to use for meat sauce, meatballs etc. But we’re sitting under 12 inches of snow and more due in New Hampshire. For gluten free I use crushed corn chex, cook onions in some spicy oil, add crushed chex and broth which rehydrates chex. I rarely add eggs, since so many people avoid them for variety of reasons.
Nagi says
STAY WARM OONAGH!!! Love hearing we are in sync! N x
Linda says
Hi Nagi,
I love your recipes and the easiness of the preparation. When preparing them, they always come out perfect and taste so great. I’m not a Salisbury gal, but knowing your culinary skills for making recipes ya my, I can’t wait for o try this one. You Italian Meatballs are on our menu very often. You are da Bomb. You have become a hous hold regular at our home. Thank you. Update my o follow when I make your Salisbury Steaks. Lucky homeless man. 😉
Nagi says
I’m so flattered Linda!!! Thank you for your lovely message! N xx
Marisa Franca @ All Our Way says
All I can say is that your homeless man has a fine palate. I think your dishes have probably made it more sophisticated!! We love our mushrooms so this recipe will be a win-win. BTW, I watched the video and your hands have changed 😉 I ‘ve never had a professional manicure. I just can’t grow my nails to save my soul. Why accentuate what is definitely NOT a good feature. 😢 How does Dozer chase sand? I’m trying to picture that.
Nagi says
Ha! You know full well they are not my hands!!! N xx
Gillian Didier Serre says
Hi there Nagi such a delicious surprise your Salisbury steaks were delicious and the homeless man story brought a happy smile to my face..I shall be telling my aunt in england that your Salisbury steak is THE REAL DWAL👍.
LUCKY DOZER jumping for sand. .poor luca has bleak snow to look at daily..oh well WISHING FOR SPRING🐕
CHEERS FROM TORONTO AND TKS FOR YUMMYSALISBURY STEAKS
Nagi says
So glad you like these Gillian!!! Dozer says WOOF to Luca! N x
Josephine Wood says
I found your recipe for Salisbury Steak when I searching for a better one that I had been using. Well, what I also did was use a scaling factor of 7 so that I could serve this at the local senior center for lunch. What I can tell you is that I had 28 extremely happy seniors who very much enjoyed this recipe and I received quite a few remarks on the great lunch that they had!! Thanks so much for a great recipe that I will be sure to use from now on when making Salisbury Steaks for the senior.
Nagi says
WOW! I LOVE HEARING THAT!!! N xx
Pat Kight says
We had this tonight, prepared as written only substituting Better Than Bouillon beef stock for the bouillon cube and shallots for the onions (because we had some). It was delicious – definitely a keeper!
Nagi says
So pleased to hear that Pat! N x ❤️
Jason says
We LOVE this recipe! Saturday night is MEATBALL MANIA around our house, and we were getting kinda bored with the whole Italian thing so we decided to try this recipe! We opted to turn the patties into meatballs and let me tell you, they are epic! We have made these probably 10-15 times and the last time we only had some Shiitake mushrooms on hand, what a difference they made! As it stands this recipe is fantastic as is, but using Shiitake mushrooms kicks it up a bit!
If you decide to give making meatballs instead of the patties, you will get about 20 1.5″ meatballs. We never cook them all at once, so the remaining meatballs we freeze. We cooked some that were in the freezer for about a month and they were fantastic also! so they seem to freeze well!
Thanks for making meatball mania even more fun!
Love
Noah, Amanda, and Jason!
Rachael says
Made this tonight, it was really delicious! I added a swig of maple syrup and tamari to the sauce, loved the flavour! Also used cornstarch instead of flour in the sauce and oats instead of panko in the burgers to make it GF. Thanks for the great recipe!
Nagi says
Love hearing that Rachael!! Thank you so much for taking the time to let me know – N x ❤️
Jill says
Hi Nagi, can i tizz this up using steak, not minced, if so what cut would be the best. We have had this recipe as it is and love it. I dont have a slow cooker.
Nagi says
Hi Jill! You sure can, but it would be easier for you to use the Chicken with Mushroom Gravy recipe and swap the chicken fro steak. I am loving porterhouse at the moment! https://www.recipetineats.com/chicken-with-mushroom-gravy/
Lucky Cedarlane says
I made this last night and it was Excellent ! very easy, didn’t take to long to make the the Flavor is Just the best like my mamma, I did use wholewheat panko & did not use beef bouillon cube but did use all broth no water. I did mashed potatoes, steamed broccoli, spinach salad
Nagi says
That’s so great to hear Lucky! Thank you for letting me know you enjoyed this – N x ❤️
Rachel says
This tastes amazing but I must have messed up somewhere! As the steaks were cooking in the gravy they were falling apart in chunks, what could I have done wrong?
Nagi says
Hi Rachel ,sorry to hear that, did you use egg? That holds them together 🙂
Don K. says
O.M.G. This recipe absolutely DESTROYS all others — I am in awe! Thank you for sharing. The world can be a better place with good Salisbury Steak recipes!
Nagi says
That’s terrific to hear Don! So glad you enjoyed this, thank you for letting me know! N x
Vanessa Diaw says
I made this exactly how you said. Delicious. I love Pinterest! I sent a picture to my daughter at work! She’s drooling from the Pic. Thanks
Nagi says
That’s great to hear Vanessa, thanks for sharing your feedback! N x ❤️
Rachel says
This was so yummy – especially the gravy! Kids loved it too. We had it with roasted potatoes and peas on the side. Looking forward to having this again.
Jess L says
Are there steps you can make a day ahead? Would love to make this for a weeknight dinner, but I have limited time. So any day before prep advice would be helpful. 🙂
Nagi says
You could form the patties ahead, or even cook the whole thing ahead then plonk them back into the gravy to reheat!! N xx