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 made it twice for company it was well liked both times
I should’ve read the comments first. Mine also broke up into bits and the strong dijon flavor is not what I expected for a salisbury steak, although it’s a fair dijon sauce for burgers. Will not try to make again.
Excellent recipes! My husband gave it 2 thumbs up!
Totally delicious! I didn’t have any mushrooms so I used green peppers and 1/2 chicken and beef stock. Totally worth it on a cold winter night. I totally will recommend this recipe to others
Yum yum yum!! Eating leftovers for lunch right now and is even better the next day somehow! Good recipe!
You knocked it out of the park as usual, Nagi. Very flavorful and hearty especially if served with mashed potatoes. You know when your mouth is watering as you’re cooking that it’s gonna be good.
This is excellent! We loved it! Thanks!
I’m making this for dinner tonight, it is a favorite at our house. I bought your book today! Happy Holidays and thanks for all your incredible recipes.
Have made this about three times and it is very delicious. Thank you for the recipe!
how much hamburg will i need to make 10 of then?
try math
I would do 2 pounds. I made four big patties out of one pound. They were large so you can probably make 5 from one pound.
try looking at the top 1/3 of the page (just below the video), there’s a scale slider that you can use to adjust your serving portions
Dear Nagi, I have made this so many times (exactly as written) and it’s one of my mom’s very favorites! I serve with buttered peas and mashed potatoes, and she always says it’s “perfect”, she especially loves the gravy. Thank you for this, and so many of your wonderful recipes, that help me prepare delicious “comfort food” for my mom. You are a gem. ♥️
This was absolutely delicious! The only thing I did differently was maybe add a little red wine before sautéing the onions 🙂 thanks so much for an added recipe to the monthly rotation!
Excellent. Great recipe, thanks!
Don’t change a thing! This is 50s delicious comfort food. Love it with buttery mashed potatoes. Thank you, Nagi!
I hve above average cooking skills , I had my douts when preparing it, this was a terrible excuse for salisbury steak I acutuly saved the meat and used for tacos instead of throwing it out.
I guess using mustard and/or worcestershire sauce makes it more like a beef stroganoff flavor.
Only two very minor things I did different………. I didn’t have regular mushrooms, so I use gourmet mixed mushrooms, and I used homemade beef stock.
EXCELLENT! I call it the adult version of Salisbury steak. Husband actually gave me a high five after eating this lol. He must’ve asked me three times to put this on our rotation, which I will gladly do! Incredible incredible. Best ever.
This yielded very tender, juicy patties! Maybe because I have such a sensitive palate that I didn’t care for the taste of the Worcestershire sauce and mustard addition. My kids didn’t like it either but that’s just our personal taste. Next time I’ll leave them out.
This was amazing! I cooked the Salisbury Steaks longer to get to the correct temperature and helped to thickening the sauce. I decreased the onions. Will make again
If you want to jazz these up Arizona style, try using crushed tortilla chips from the bottom of the bag, instead of bread crumbs.
I usually also use crema (salted sour cream) instead of lots of water (add off heat)
A touch of grated chocolate and cinammon wont be tasted, but will surely be noticable too…..