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!
These were amazing!! I didn’t use any mustard, and I sauteed my onions… Other than that, I followed the recipe. I was a little nervous because I’ve never made them before, but my goodness they were delicious! My husband loved them, and the gravy over the mashed potatoes was perfect! Thanks for sharing your recipe!!!
That’s great Maria! Thanks for letting me know! – N x ❤️
Amazing! My first attempt with this recipe was delicious but my patties fell apart. I took your advice & made sure my minced meat was dry & I i I also used 1/2 cup of dried breadcrumbs & they came out perfectly. Such a simple dish but so delicious & lots of flavour.
Thankyou x
Question: what is the easiest way to break the ground beef into tiny minced pieces? I have had a hard time breaking my ground beef into smaller pieces..how do u do it?
I juat made this for my niece. I cheated with the gravy though. I used ready-made Heinz beef gravy, then added mustard powder pepper salt onion powder and some minced onion plus with some minced mushrooms. I threw them in a glass pan with the brown to sell Sperry steaks and put it over rice so far so good thank you for the recipe have a great day
Glad you enjoyed this Johb! Thanks for letting me know 🙂 N x
Another Nagi Winner! Delicious to the max! Followed your recipe to the letter. My husband loved it – had to snag a piece of bread for his “dessert” – gravy bread! Thank you so much for another wonderful meal! We can always depend on you.
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Barbara! N x
Nagi this recipe was to die for. My family and i were gobsmacked at the taste, completely in awe!
Great to hear Zoe! Thank you for taking the time to let me know! N x
Hi Nagi,
This tasted absolutely Amazing!!! I made it with a mash which was perfect.
My complaint is that my patties seemed super moist before they hit the pan & as I suspected started to not hold there shape as they cooked.
They then did seem to fall more apart as they cooked in the (gorgeous) gravy.
So I am upset that they didn’t hold there shape but in saying that it was still a delicious dish.
I just don’t know where I went wrong as I followed everything to a t.
Nagi I am also unable to view the video, would you know why?
Many many Thanks
Cathy
Hi Cathy, I’m sorry to hear that. Was the meat very wet before you started working with it?? The video seems ok, I just checked it 🙂 N x
Hi Nagi,
Omg I just saw the video (my Java had to be turned on) & I now understand what I did wrong, I think I grated the onion Way too fine on the box grater & that created more unnecessary liquid then I mixed all the ingredients together then added the beef at the end, which was not what you do in the video.
Your video makes things so much clearer now.
I can’t wait to make again, I absolutely love this.
Thank you so much
Cathy
Glad you enjoyed this Cathy!!! Thank you for taking the time to leave feedback! N x
This was amazing! My kids absolutely loved it as much as I did! The only thing I added that was not part of this recipe was Campbells French Onion Soup and did not use the fresh onions. I added it to the ground beef and to the gravy! The steaks are soft and juicy! This is a keeper in my household! Thanks!
I’m glad you enjoyed this Rose! Thank you for letting me know 🙂 N x
I asked Siri “what can i make for dinner tonight?” and this recipe came up. I was AMAZING1!! I have the pickiest eaters and they all had seconds!! Delicious!!!!
NO WAY!! You can do that?? I’m going to try it right now! Nxx PS So glad you liked this! 😂
Just made this recipe for the first time. My husband loves it! Was easy to make, Thank you Nagi
These are to die for, Nag! So flavorful and tender, I will make them again and again. I think I’ll get the 90/10 ground beef next time instead of the 80/20 I bought. I’d purchased a 5.5 pkg of ground beef, so I tripled the recipe to ensure leftovers (and I know my husband will gobble those up). I couldn’t cook them all in one pan (about 12 thick patties), so after browning them in batches, I transferred them to 13″ x 9″cake pans, made the mushroom gravy and poured it over, then baked them uncovered in a 400 F oven for 15 minutes. Long story short — they didn’t break apart, and they were delicious!
Long time fan of your blog.I look forward to seeing new recipes on your site. Very simple dinners and I love the videos at the bottom as a reference. Another dinner idea that was a success with family. Thanks Nagi!
Xx
I made this tonight and it was delicious but the beef patties I made didn’t stay well together. One fell apart while simmering in the sauce. I followed the recipe exactly. Maybe it needed another egg or more bread crumbs to bind better?
I made this last evening for dinner. This recipe is spectacular. The flavor of the steaks and gravy is incredible and the steaks were melt-in-your-mouth tender. Served with mashed potatoes and fresh spring asparagus made it the perfect dinner. Once again Nagi you came through with a winner. Good show. Thanks!
I’m glad to hear you enjoyed this Don!!! Thanks for taking the time to let me know 🙂 N x
This is a Five-star Salisbury steak recipe. Everyone in my house loved it and thought it was the best they’d even had. The only change I made was to cook the steaks low and slow in the gravy – probably double the indicated time. They were perfect!
I
So great to hear Kristin!! Thanks for letting me know you enjoyed this – N x
Absolutely delicious!!! My family said it taste different like it came from a restaurant. This will definitely be at our dinner table often. Thanks for the great recipe!
So great to hear Kara!! Thanks for letting me know you enjoyed this – N x
My husband is doing the keto diet. Could you recommend substitutes for the flour and the bread crumbs?
Hi Emily! I’m not too familiar with the keto diet. For low carb, use cooked cauliflower rice in place of the breadcrumbs but I’m not sure about the flour. I assume cornstarch / cornflour is also out???
Just made this for dinner. I’ve never been a fan of Salisbury Steak, but this was amazing.
“A damn good steak.” -my mom
Love hearing that Holly! So pleased you enjoyed this 🙂 N x
Can this be made ahead and frozen after it is browned but before it is finished cooking in the gravy?
Hi Karen! It sure can just as long as it’s cooked all the way through 🙂 N x
This seems to be RecipeTin week at our house because this was the third dish I’ve made with your recipes. The only time I’d had Salisbury steak before was at my school lunch cafeteria a million years ago and I’m pretty sure I didn’t eat much of it. But your gorgeous video inspired me to give it another try and I’m so glad I did! Even my sons, who are devout mushroom haters, loved it. I served it with mashed potatoes, grilled asparagus and homemade dinner rolls to sop up that wonderful gravy. Not a drop or crumb left – even after doubling the recipe. Thank you for another excellent dish!
I just made this for our lunch and my family loves it
Terrific to hear Relly! Thanks for letting me know you enjoyed it – N x