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!
Hi Nagi, can I use cornstarch instead if flour? I only have whole wheat flour on hand and find that if the flour isn’t browned enough, it leaves an odd taste. Thanks!
Yes, but instead of browning, for this amount of liquid in this recipe, you would need to make a slurry of 3 tbls. of cornstarch with a 1/4 cup cold water and stir it in after you pour the broth into your vegetables. Hope this helps!
Yum! Made twice—husband wanted leftovers but there were none so made it twice! Yep in one night! Thanks!
Great!!
Made the salisbury steak so yummy
love the new website. its very user friendly, love the clear
mouthwatering pictures
very good improvement.
congrats!!!
Hi Nagy
When you refer to beef “stock” do you mean beef broth? It seems like a lot of liquid If tetra stock is
used. Sound really good and I would like to try it. Thanks
Hi Jay, yes beef stock/broth is used in this recipe ☺️
Okay this was the third time I have made this recipe. I must say it is truly awesome. I followed all the suggestions, and it was great. The only thing I might try to change for next time is how to make the gravy without using the bullion cubes because of high blood pressure issues.
I’m so glad you love it Melissa!
Everyone in my family thought this was the best Salisbury Steak we have made. We served it with mashed potatoes. My 4 year old daughter ate her whole piece.
Delicious!! The softest and juiciest beef patty I ever made. Must be the grated onions and bread crumb. My husband loved it!
Awesome!!! Glad you enjoyed this Sophia! N x ❤️
Just made this for dinner tonight, and it was great! Was a little nervous because it was my first time cooking salisbury steaks and most of the people eating had never even heard about them save in passing, but it was such a hit they were wishing they had room for seconds. Served it with egg noodles and a side of broccoli and cheese sauce.
That’s great Kaze! So pleased this was enjoyed – N x
Absolutely hands down the best Salisbury steak ive ever had, thank you!
Glad you enjoyed this one Craig!! N x
I’m going to make this for hubby. He has surgery in the morning, and I want him to have a filling meal since he won’t be able to eat after 12pm and will be on a liquid diet after that for a day or two. I’m serving it with rice, green beans, beans, and corn bread.
I hope he makes a quick recovery from his surgery Lori! N x
Going to try your recipe for our Wednesday evening meal at Church. Preparing for Atleast 60 people. I just hope I get the ingredients increased correctly using approximately 15 lbs hamburger. It really sounds good.
You’re amazing Donna 🙂 N x
Great recipe!!! Omg! I followed the recipe pretty spot on except for the mushrooms (hubs is anti) anyway, came out uhhhhh mazing. Recipe is a keeper. Again, just wow. Loved the tip about grating the onion instead. This Yank approves wholeheartedly! <3
I love a good salisbury steak dinner. I googled it and found your recipe and I gotta tell ya that you have my taste buds going crazy. I can’t wait to give it a whirl.
I’m trying this tonite…
Yum! Made this last night. It was deliciuos! Both !of us loved it. I made mashed potatoes and green beans for the side. I made exactly to recipe. I did end up cooking on low for an additional 20 minutes because I was behind on getting my sides done. They were perfect – juicy, tender an$ the sauce thickened a little which we like anyway so it worked out beautifully. Will be making this again!
That’s great! So pleased you enjoyed this Pam – N x
My American kids had not tried a “TV dinner” before, but my husband and I grew up occasionally eating them, so this was a treat–but definitely a much improved version. I served it with potatoes au gratin and peas and carrots for that authentic TV dinner experience, and everyone LOVED the meal. I have never had salisbury steak so good. Thanks for sharing this recipe and all the rest. Every recipe I’ve tried from you site has been a hit in my house, so whenever I need to think of dinner options, I Google “dinner and Nagi.”
Grinning like a fool, reading this message. Like a FOOL! ❤️
I made this for dinner last night – so delicious. Who would have thought I’d be so excited about Salisbury Steak? I was out of eggs, so no egg in the meat mixture and honestly I did not miss it – the meat was juicy and moist. This is a go-to recipe – everyone loved it!!!
Glad to hear you enjoyed this Stacy!! Thanks for letting me know 🙂 N x ❤️
My wife of 13 years and my four kids ages 6-13 had never had salisbury steak. It being my favorite as a kid, I decided to try my hand at it. Took your recipe out one night and cooked it to a t. It is now a family favorite. Tha k you so much for bringing a part of my childhood to my kids and wife.
Good recipe. I used half whole wheat flour as I like that taste. When you are making something like I this, or sausage, cook a small portion to taste the seasoning before you form it all.
Thiis was a hit with the family! The gravy was a bit thin by my American standards [more of a sauce than a gravy] but that was easily adjusted to our taste.
Thanks for the feedback Bethany! Glad you enjoyed this 🙂 N x