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!
Wow! Incredibly delicious! The grated onion is inspired. Each ingredient builds to a blend of flavor better than any Salisbury steak I’ve ever eaten.
That’s wonderful to hear Teena! Thanks for taking the time to let me know you enjoyed this! N xx
Hi Nagi
This recipe is absolutely fantastic!!! Made with some mashed. Definitely a keeper. Please keep the great recipes coming.
I will never stop!!! 😂
Made this tonight for supper and it was a big hit at the table. I will most certainly be making this again. Awesome recipe thanks for sharing it.
So glad you enjoyed this Wanda!! N x
Made is as per the directions (shocking to see someone rate and comment as per the recipe I know).
This was savory and delicious!! It’s a keeper. Thank you!
Yesssss! So glad you enjoyed it Bridget! N xx
Hi Nagi!
I have to point out that in your video you dd chopped garlic to the mince meat, but it is not listed in the ingredients that are added.
Oops! I forgot to split the sauce garlic when I updated this recipe! The dijon is there, under the water 🙂 Thank you for picking that up Jean! N xx
Nor dijon to the sauce..
Five stars, nope ot deserves 20. Holy freakin amazingness! We will definitely repeat this recipe more often. The kids devoured every last morsel. Kudos!
I don’t typically leave comments but just wanted to to say I made this last night and it was excellent! Hoping to try out more of your recipes!
Nagi — noticed you are coming up more frequently on Google searches. Awesome sauce.
GOOD!!! 😂 So glad you like this sauce Martin, it’s a ripper! N xx
Made this tonight for dinner. All i can say is Wow ! deleting all my previous recipes for Salisbury Steak
This recipe is fantastik and will be the only one i use from now on!
I LOVE hearing that Jami! Thanks so much for letting me know! N xx
I made this meal tonight and it was just beautiful.
I made the five rissoles and they were moist and so full of flavour.
The gravy just took the whole meal to another level.
How can you go wrong with mince and mushrooms.
We finished the meal off with your moist apple cake. Sooooooo delicious.
Another good afternoon spent in the kitchen with your amazing recipes.
I have made so many of your recipes and so far they have all been a hit.
Thank you so much for all your enthusiasm and dedication..
That’s so great to hear Julie! Thanks! N x ❤️
I really enjoyed this dish. It is so full of flavor and my family loved it. I have no need to try to find another Salisbury Steak recipe. This one will be recorded and passed along as a keeper!
LOVE hearing that Shelly!!! So glad you enjoyed it! N x
We love this dinner, Nagi! I’ve made it twice within the last two months. The first time I made five patties; the second time I made ten little patties. I’d tried a similar recipe from another food blogger, but honestly, yours is much better. Five stars!
Oooh! I’m so glad you love this one Lori, I have a big soft spot for Salisbury steak! N x
My daughter will not eat anything with onions in it, so I would have to keep it out of the meat. Is there another way to “soak” the breadcrumbs?
Hi Sue! Just a splash of milk or even water, enough to wet them is fine! 🙂 N x
I normally don’t leave notes but I made this tonight and I never heard another word from my husband. He was inhaling it and LOVED it! I am definitely making this again. Thanks for the tip on the yellow mustard. 🙂
LOVE HEARING THAT!!!!
If i use coleman’s pepper gravy mix ( in a packet) rather than making regular from scratch gravy and cook the mince (hamburger) patties in that, will that totally change the flavour profile? I am in Canada, haven’t a clue what time it is there, but need to know asap.
sorry Sheryn, I can’t say because I have never made this using a gravy mix! N x
This recipe ticked all the boxes. Delicious, easy to make & quite economical, had most of the ingredients on hand. Thank you, always reliable & tasty recipes.
So glad you enjoyed this Kathy! Thanks for letting me know! N x
This is the second time I’ve made this dish, and it was every bit as good as the first time! My hubby ate of the steaks the first time, for supper, lunch and supper again. I had made four steaks instead of five. This time I made 5 steaks. I guess you could say he LOVED it and so did I! This will definitely become a regular menu item!
That’s wonderful to hear Cindy! So glad you enjoyed this! N xx
Excellent Salisbury and mushrooms recipe
Simple and very tasty
Tweek the gravy recipe by adding a little wine
That’s great Glenn! So pleased to hear that! N x
I made this without the Dijon mustard and my husband and I fell in LOVE with this dish! I made it a second time and decided to add the mustard but I didn’t have Dijon so I added regular yellow mustard. We were both so very disappointed, the yellow mustard was NOT a good idea. I learned my lesson. Since we loved it so much I will continue to make it without any mustard at all! Love love love this recipe and it is even better the second day!!!
Love hearing that Joy! I’m so glad you both enjoyed it so much! N xx
Hi Nagi,
I made this and it was simply delicious. I liked your grated onion version a lot better than chopping them finely. Will do this all the time for similar recipe from now on! Thanks for sharing this recipe and keep it coming please! 🙂
Cheers Bebs|foxyfolksy.com
That’s wonderful to hear Bebs! Thanks for letting me know! N x ❤️