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 used some dried French Onion Mix because I had it for months, and wanted to use it. Other than that I followed your recipe. Turned out very good. I served with mashed potatoes made with egg, flower, sour cream.
That’s wonderful to hear Chris! Thanks for letting me know! N x ❤️
Hi Nagi
I made this last night. Delicious !
Once again another recipe that hit the spot with my family.
I doubled the recipe because I knew that this would be popular.
I’m starting to make a nice collection of your recipes in its own folder.
Thanks again
Liz x
Can I substitute beef stock to beef broth in the recipe having a problem finding beef stock.
My family loved these! I usually make an easy version with canned soup but when I was without I decided to try this. This recipe was well worth the few extra steps! So delicious! I will be ditching the soup from now on. Thank you!
So glad you enjoyed this Stephanie! N x ❤️
Nagi, super duper good. Made just as you instructed. A real keeper, thank you.
That’s so great to hear Pinky! Thanks for sharing your feedback – N x
Really enjoyed this one and cooking the beef patties this way made them so moist and meaty. The only problem we had was it was quite on the salty side so next time will definitely use low salt stock. Really excited that we have a couple of portions in the freezer.
Hi Laura! Sorry they were too salty for your taste 🙂 But glad you loved the flavour! N x
This was so tasty that I wanted to lick the plate! LOL. My family loved it too and was so easy!
That’s terrific to hear Deb!! So pleased you enjoyed this – N x
This was really delicious and I like cooking the meat in the gravy for extra flavor. I added a little carrots and celery at the end.
I’m trying to avoid carbs. I know it’s only 1/4 of a cup but is there a substitute for the breadcrumbs?
Sounds weird… But pork rinds work great if you’re looking to cut carbs but need a bread crumbs replacement. Crush them up and add them in. I make a meatloaf this way!
Nope doesn’t sound weird sounds EPIC!
I use crackers or rolled oats instead of bread crumbs (same amount but healthier!)
OMG!! Nagi, this is just delicious 😋. Hubby made it last week and we’ve just had the leftovers we’d frozen tonight. (It does freeze very well).
It’s one of those meals you don’t want to eat because the thought of finishing it and not having another forkful to shovel in your mouth is almost unbearable!!
Fabulous, thank you. Big hugs for Dozer 🐕
I’m a single bloke and want to know if I could freeze this in portions.
Would the mushrooms defrost and reheat okay?
Yes this will freeze great Ken!
Thanks Nagi.
www what a sweet story! I’ve also been thinking of bringing my cooked food from my food blgo to homeless people who live around me, but to be honest, I’m always worried about inadvertently giving someone food poisoning! (Eg from rice dishes as rice goes bad so quickly) Or giving them something they are allergic to!!!
I was worried at first too! But now I know him quite well and am confident that he’s not allergic to ANYTHING! N x
I fixed this tonight and we really liked it. Thank you!
That’s terrific to hear Patty! Thanks for taking the time to let me know – N x
Good morning Nagi.
I wanted to know if I could omit the mushrooms. My husband doesn’t like mushrooms. It’s between this and the seafood gratin this weekend. Thanks for your help.
Hi Alexandria! You sure can 🙂 It will seem like there is more gravy, but you can definitely leave them out! N xx
Just saw the other commenter who asked about mushrooms. Sorry for the repeat question. 😳
No problems at all! N xx
Made this for my husband the other night, he loved it! Gave me a 10/10 😉 He took the leftovers to work and other employees went out of their way to find out what the delectable aroma was coming from the kitchen!! The rissoles are the most tender I have ever had. Thanks again Nagi
Love hearing that Fiona! Thanks for letting me know you enjoyed it! N xx
Made this tonight, turned out awesome! My husband is about to die. LOL
You domestic goddess, you! 😂
These were really good! I made a double batch for my big family, and served them over a potato/root vegetable mash. The only thing I did different was that I used horseradish mustard instead of Dijon mustard only because that’s what I had on hand. The gravy was very flavorful and the patties were moist and not overdone. I’m sure I will make these again in the future.
Hello Nagi,
This recipe looks amazing! Quick question, if I omit the mushroom will it still have the same flavor base? Thanks in advance.
I made this for supper with the recommended mashed potatoes and roasted asparagus. It did not disappoint. Soaking the panko in grated onions is inspired! I did find the gravy a wee bit thin; I think next time I’ll reduce the amount of water I put in. Thanks so much for this recipe!
I made this for dinner tonight and it turned out great. A keeper recipe! I’m glad i found your website, looking forward to trying more of your recipes Nagi.