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!
I have always ate Salisbury steak tv dinners and one day about two weeks ago I looked up this recipe and made it. I have doubled the recipe and have made it twice since.
I too am lazy and make package brown mushroom and/or onion gravy and I add in a bit of catsup and some Dijon mustard.
I will never eat Salisbury steak a
In a frozen dinner again when this is so much better and not that hard.
I like this more than meatloaf baked hamburgers or regular hamburgers though I will still eat the others.
I just had to say this is a wonderful and easy recipe. And thank you for posting it.
Of course! Grate the onion, then mix with the panko! Looks like a great start for a curry base. If you allowed space here for attachments, wouuld everyone send doggy pictures?
Flavor is great! Patties are way too soft, needs more binding ingredients. A crunch element would be nice.
Can the patties be put in oven to bake?
Fantastic! I used spicy jalapeno ketchup and some fresh rosemary . I didn’t have any panko so I crushed up some Italian croutons and let them soak up the grated onion.. it was perfect . Everybody loved it
This is a great recipe and I appreciate it. I found that the mustard and ketchup was overpowering for me so I used much less in my meat and no mustard in my gravy. I also added green pepper to the onion garlic mushroom mix for the gravy and let the patties simmer longer in the gravy. It’s in our regular rotation now!
I made this for a family dinner last night. I doubled the recipe. It was so juicy & moist. I served it with mashed potatoes, sautéed spinach, salad, & homemade bread. Everyone had second servings!
Im trying the salsbury steak recipe for dinner tonight! Will let you know how I do 😂
Second time I’ve made this. Made a few recipies from your site. None of them have sucked!!
We liked this old school recipe as a comfort dinner on a cold night. Not sure I’d make a single change, except maybe to go less heavy on the salt. The onion panade is a great idea – I’m stealing that for my meatballs 😉
I’ve made this three times now and we really love it. It’s in regular rotation now and it’s in my recipe box so I don’t loose the website. Thank you for such a delicious meal option!! 😍
I need to try this again with no ketchup or dijon in the patties, because my patties were too soft, and the dijon flavor was overwhelming.
I tried making Salisbury steak (different recipe) years ago and it turned out AWFUL! The patties fell apart and it was a huge mess. I never attempted to make it again-until last night. It turned out SO good! The patties stayed in tact and the gravy was absolutely delicious. This recipe is definitely a keeper!
Where are half the ingredients?? You lost them and then they aren’t mentioned in the recipe.
I’m sorry Nagi but if is not you cooking the meals then I don’t trust the recipe… I know those aren’t your hands lol 🤷🏻♀️
This dish was such a hit!
Recepi no 90 that we make from your page and as usual, lovely meal, your vide´s are so helpful, going checking out some more now 🙂 Hope you and Dozer had a nice weekend x
Made this recipe tonight for dinner and it was delish!! Hubby loved it as well. Definitely will make again. Served with wide egg noodles, buttery garlic green beans and a simple salad (spinach, tomatoes and strawberries).
How might i use cube steaks instead of ground beef?
So I was looking for a recipe to use cubed steaks and came across this. Can you substitute cubed steaks and just coat them in flour and some of the spices before frying them? Maybe add the Worcestershire sauce, onions, etc. in when sautéing the mushrooms and making the sauce…