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 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?
Sorry Rose I haven’t tested that yet so not sure.Let me know how it goes if you try it! N x
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.
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
Making right now. Going to stretch it a bit further with sout and egg noodles. Thanks for the great idea Jen
Good idea! N x
I absolutely loved this recipe. It is very simple and delicious!!! The second time I mixed it up and I broke my steaks up into pieces and after taken off heat added sour cream and poured over egg noodles.
Sounds delicious – love the sauce with noodles! N x
Delicious. I shared this with my father and he loves it. My patties were trying to fall apart 3 rd go around. Any idea why?
I found that grating the onion made too much water…and mine fell apart. The next time I made them…I just cut the onion finely…and added a less of anything liquid.
Makes sense Jeff. I will give that a try. Thanks
Made it tonight as written.
After tasting gravy, I added 1/2 tsp Lawry’s season salt. 1/4 tsp onion powder and 1/8 tsp garlic powder to it. I only had reduced sodium broth so I adjusted for that.
Remember to really brown on both sides. That will help meat stay together. Only turn once until you remove from the pan to make gravy. Carefully put them back in the pan and spoon gravy over the top. The cracks will heal as the meat cooks. I put cracks toward the bottom. Good dinner. Enjoy!
Hi Nagi, thanks for sharing all your wonderful recipes! May I know if I can make this in advance? Freeze?
Yes it should freeze well. N x
My entire family loved this!!!
Tried this last night. So yummy. My better half said it was delicious.
I’m not surprised that this recipe turned out very well. Your recipes are legitimately delicious!! Thank you!! 🙂
Nx❤️
I consider myself a decent cook but wow! Your recipe is next level great! My picky teenager who doesn’t particularly like ground beef gobbled this up. Thank you so much!