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!
How do I sign up for cookbook??
The recipe was a hit!
Delicious and savory!
This recipe is SO so good! Delicious. The “only” issue is the patties – they fall apart when touched. I would add more breadcrumbs to keep things together. This recipe is a keeper.
I’ve already commented on this made with beef, but I recently tried it with ground venison. Absolutely fantastic and requested again by the hunter! Definitely try it if you have extra venison! So very good! 🏆🦌
Lucky you having a hunter in the house!! N x
This recipe is absolutely delicious… I didn’t have any bullion so I made it without and it was still really good.
I doubled the batch and put all the seared patties in a 9×13 pan, covered it with the gravy and cooked it on 350° for 35 minutes…. sooo good
Thanks for posting. Lots of folks looking for oven instructions
How do u come up with the numbers per serving
Are u sure these serving sizes are right seems like alot
Made this today. Followed the recipe to the letter. It was so good. Nagi grating the onions into the breadcrumbs is genius.
I made this dish for a large family dinner. We were disappointed to have absolutely no leftovers the next day! It was so delicious!
Not a bad problem to have Diane! N x
I made this last night following your directions precisely and it was absolutely delicious! I’m going to make Magic Broccoli to eat with the leftovers.
My husband is thrilled I found your website.
Good luck on your new cook book!
This was fantastic! I cut the recipe in half for two of us, but ended up adding more boullion/water and a cornstarch slurry to make extra gravy so we had plenty to go with mashed potatoes. This will be my go to recipe from now on!
So good! I doubled the recipe and cooked it in an electric skillet. I added some fresh parsley because I needed to use it up.
I make Salisbury steaks on a regular basis and this recipe is my new favorite!
How can I make this gluten free? I have a GF breadcrumb and GF flour will that work?
Tapioca flour will work in place of regular flour and I use crushed cheerios in place of bread crumbs. Keeps it GF and is oh so yummy.
Sorry Rose I haven’t tested that yet so not sure.Let me know how it goes if you try it! N x
Can I make this with turkey instead of hamburger?
I haven’t tried that Laura but I think it would work. The taste might not be as meaty as with beef but with the gravy it should be tasty! N x
My first time making Salisbury steak. It was wonderful! Only added some Better Than Bouillon to the gravy. Other than I made it exactly per instructions. Just personal preference because I love BTB. . I served with mashed cauliflower and some spaghetti squash.
Your story brought a tear to my eye, how beautiful. This recipe was easy & awesome, my family loved it!! Was hoping for leftovers, that’s the only thing that didn’t turn out. 😃
I love this recipe! Remebers me of Canada..
This Salisbury Steak with Mushroom Gravy is so good! I used San-J Tamari Soy Sauce and Healthy Boy Brand Mushroom Soy Sauce that I bought from Karman Foods to substitute for the Worcestershire sauce and for gravy. Using only authentic ingredients is just different!
I made that for the first time today for dinner. My husband and I love this recipe! Soooooo delicious! And I also made Vanilla cupcakes and vanilla frosting today. Thank you Nagi san. We love your recipes!
My husband really liked it. He doesn’t often comment when I make a new recipe. Thanks! I’m sure I’ll make this again.
So glad you enjoyed it, Mary! N x