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!
The first and only salisbury steak recipe my entire family has gone nuts over. That gravy though. Wowzer! Thanks for making me look like a champion to y family! – Pete
Woo hoo! So glad to hear that you enjoyed it Peter, thanks for letting me know! N x
This is the fourth time I have made this dish and it has come out wonderfully every time. I think this is one of my to three favorite dishes to make at this point 🙂
I’m so glad to hear that Krista! Thank you for letting me know! N x
Thank you so much for the recipe, it was really fantastic! Also, what a wonderful thing you do for the homeless man on the beach. I’d do the same if I knew of anyone in need. 🙂
Thanks Heather, so glad you enjoyed it! N x
Touchdown! 🙂 So glad you enjoyed it Lygia, THANK YOU for letting me know! N x
I made this delicious recipe last night. Bravo! I had some rick stock left from cooking brisket and used it for me beef stock in the gravy. YUM! I think that touch of Dijon is what really makes the dish. Thank you!
Oh my GOSH Martha, this would be a killer with a brisket broth!!!
Can I use ground turkey instead?
I just made your recipe the only thing different I did was that I replaced the boullion cube with steak sauce. Most amazing. I will use your recipe always.
Woo hoo! So glad you loved it Catherine, thanks for letting me know! N x
Hi Teresa, great question, I’m surprised no one else has asked! It needs to be crumbled – just use your fingers 🙂 I added that to the recipe.
I tried to crumble them by hand. But, it left a very strong taste of the bouillon that did not taste well
Hi Miesha, hmm, that’s odd! 1 bouillon for that amount of ground beef certainly should not be very prominent! Was it definitely not past it’s used by date??
When I first read this recipe I questioned the sanity of the man on the beach. I’ve tried, easily, over 40 of your recipes & I absolutely have my favorites. In fact, there was even one that I didn’t like at all & won’t make again. Having made this meal….that man was right. This is freakin’ DELICIOUS. I love the taste, smell, textures, & mmmmm the comfort. My family went crazy for the gravy. They want this meal over the holidays this year, not turkey. So yummy Nagi! Thank you again!
You ROCK Josie! Thanks so much for trying this, I am SO GLAD you agree with the homeless guy! 😉 N x
I have to say that I read the other comments. I talked with my family about it & we figure it’s the broth! If you’re making this recipe & it’s not flavourful, examine the broth. We use a very high quality broth/bouillon & have very high expectation of flavour. This recipe is met our expectations.
Made this last night. Great for a quick dinner, just needed more seasonings.
Hi Michelle, glad you enjoyed it! Sorry you though it needed more seasonings, I have a strong palette so if anything, most people say the opposite!! 🙂 N x
I just found your blog and fell in love with the beautiful recipes and writings to go along with them. Then I read this beautiful story about the homeless man and the salisbury steak. With tears in my eyes, I printed out the recipe and proceeded to make it for my 90-year old father-in-law and husband. They proclaimed the dish to be amazing!! Thank you for such a delicious recipe, heartwarming story and for makingmy two favorite men totally happy!
Thank you so much for your lovely message Millie! I am so glad you enjoyed the recipe 🙂 Geoff – the homeless man – is still at the park and I still take hot meals to him most days!! N x
This was quick, easy and oh so yummy!
Hubby has only had Salisbury steak in TV dinners, poor thing.
This was 1000% better!
Now this is on our regular dinner menu rotation.
Looking forward to trying more of your recipes.
WOO HOO!!! I am SO GLAD you tried this! Thank you for letting me know! N x
Thanks for the tip Victoria! I will certainly consider that! 🙂
Nagi, I am also a Northern Beaches girl. I have been following your blog for a while and am just about to make a batch of Charlie! I just read your blog about delivering a triple batch of Salisbury Steak to one of your local homeless men and cried. I teach my children (10 and 12) every day that being kind is more important than anything. You have just supported that message so strongly, Thank you!!!
Thank you so much for your lovely message Kathleen! Especially from one NB gal to another! N x
I made this today. Steaks were moist. Sauce has a nice taste and consistency. Served with corn on the cob and tossed salad. Probably will make it again.
That’s so wonderful that you enjoyed this Pat! Thank you for taking the time to come back and let me know! N x
So juicy and tasty 🙂 I only made 3 patties, so it took awhile longer, but had great flavor!
Yay! So glad you enjoyed it Katherine, thank you for letting me know! N x
Can I substitute the bouillon cube with something else? More seasoning? It’s the only ingredient I don’t have.
Hi Stephan! Yup, more salt and pepper will be just great 🙂
LOL. Just realized I typed my name in wrong in the previous comment… Oops. Anyway, I subbed in steak rub for the bouillon and the recipe was still delicious! Will go on regular rotation at our house. My two boys and husband loved it. Thanks for another fantastic recipe.
No worries! I hope you enjoy it! N x
Salisbury steak has alaways been a favorite of mine and my daughters but have never tried making it myself. I read all the great reviews thus my determination to make it very soon! Am looking forward to a “Mom, this tastes great” moment! Feeling excited 🙂
Oooh! I hope you love it Arien! The gravy…..SO GOOD!!!
I made it for dinner. It did not taste like my favorite though…. It was so much better!!!! ???? WE LOVED IT!!! I served it with rice instead of mashed potatoes. I wish I could post a picture but I am not sure if it’s possible. (am feeling so proud of myself for serving such a delicious dinner ?… Thanks to you!) It’s a definite keeper on my recipe collection and will be a repeater on the dinner table very soon!!! Thanks again for sharing your delicious recipe!!!
Woo hoo! YES!! I’m so glad you hear that Arien!! If you have Instagram, I’d love to see the photo! I’m @recipe_tin – just tag me when you post it so I can see!
Wow was this good! All family members loved it. I would definitely make it again! Thank you Nagi!!
Thanks Mary! I’m SO GLAD you enjoyed it!!! <3