This Salisbury Steak with Mushroom Gravy is a recipe you’ll treasure forever! Juicy seasoned beef patties drowning in an outrageously delicious Mushroom Gravy, this Salisbury Steak recipe has been tried and loved by readers from all over the world!
A comfort food favourite that’s quick and easy to make, make this Salisbury Steak once and you’ll treasure it forever.
A SALISBURY STEAK RECIPE TO LOVE!
I will always remember Salisbury Steak as the homeless man’s favourite meal of 2015.
The homeless man at the dog park has a name. It’s Geoff, but I feel like I shouldn’t use it too often on my website because I’ve never officially asked him if it’s ok for me to write about him on my website (though he does know). So I keep referring to him as the homeless man. Not everyone wants an internet presence!!!
Anyway, the story of this Salisbury Steak recipe is that I’d been taking him meals all year, sometimes even fancy-sounding things like tartare, confit duck. As we approached Christmas that year, I asked him what 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. 🙂
And that’s how this Salisbury Steak recipe came to be on my website, and why I will always remember it as one of the homeless man’s all-time favourite meals!
HOW I 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 takes these up a notch:
- 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!
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.
The homeless man and I have very similar tastes! – Nagi x
WATCH HOW TO MAKE IT
Recipe VIDEO above. Salisbury steak is a totally scrumptious way to transform the humble ground beef / mince into something amazing! The onion grating / soaking breadcrumbs will make your patties extra tasty and tender, and the Mushroom Gravy is made extra delicious by cooking the Salisbury Steaks IN the gravy!
- 1/2 onion (white, brown or yellow)
- 1/2 cup panko breadcrumbs (or 1/3 cup ordinary breadcrumbs)
- 1 lb/500g ground beef (i.e. 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
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion, finely chopped
- 5 oz/150g mushrooms , sliced
- 2 tbsp unsalted butter
- 3 tbsp plain flour
- 2 cups beef stock
- 1 cup water
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper
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.
Add remaining Salisbury Steak ingredients into the large bowl. Use your hands to mix until just combined - don't over mix.
Divide into 5 and pat into oval patties around 3/4" / 1 2/3 cm thick.
Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then flip and brown the other side (they will still be raw inside). Remove onto plate.
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.
Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.
Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.
Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.
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.
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.
1. Recipe originally published December 2015. Cooking steps streamlined to make it more efficient, and the recipe for the steaks amended to use grated onion instead of chopped cooked onion (less steps, better flavour, softer patties - read more about this grated onion breadcrumb soaking method in my Italian Meatballs, along with many reviews!). Ingredients have remained the same.
If you are determined to continue using the original recipe, here is a PDF version.
2. Nutrition below is per serving for the Salisbury Steak + gravy, no sides.
LIFE OF DOZER
Every morning over the summer break. PS He’s leaping to catch sand. No interest in the usual toys!