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!
Do you combine beef bouillon cube with water before adding to meat mixture? Sorry, but I just want to be clear before I make this scrumptious sounding dish.
Thank you!
Hi there Aleisha! Nope, just use it dry 🙂 It’s a secret ingredient that makes the steak SO YUM!! 🙂
I assume u crush the bouillon cube…? Thanks!!
Yes!!! 🙂
Do you combine beef bouillon with wat
the 7 minutes cooking the steaks was not enough. i pulled one out to check it and it was still pretty red in the center. i’m cooking or 9 minutes longer since i still have the potatoes boiling……so we’ll see!! otherwise everything looks good 🙂
Hi Kara! They finish cooking in the gravy 🙂 Did you try that, per the recipe? 🙂
This was soooo good!!! Whole family love it! Will definitely be making it again.
WOO HOO!!!
Hii!!
what kind of mushrooms is best with this Salisbury Steak recipe?
Hi Mini! I use button mushrooms 🙂
In the short week since discovering your site I have cooked four of your recipes, each one a winner. This was just fantastic, and I am generally not a fan of ground beef dishes, but the delicious mushroom gravy really is perfect spooned over mashed potatoes and the tender patties. We are a picky family of three, and each of us usually likes something different, but this was a success with all three of us last night and I actually called dibs on the leftovers.
Thank you Nagi! This is going into my regular menu!
Thank you Beatrice! I’m so glad you discovered my site and that enjoyed this recipe!!! 🙂 N x
Finally got a chance to try this tonight. Delicious! I pulled a little fast one on my husband, who hates meatloaf for some insane reason, and so I just failed to mention how similar to meatloaf the ingredients of these lovely little patties are. I haven’t been to the grocery since several days before Christmas so I was out of a few things; substituted smashed up croutons for bread crumbs and shallot for onion. Husband and the little one loved this dish.
BA HA HA!! I love that, it reminds me of “hidden greens” in food for kiddies!!! (Don’t tell your husband I compared him to a kid!) I’m so glad you enjoyed this!! Thank you so much for taking the time to come back and let me know. 🙂 And HAPPY NEW YEAR!!!
Yum yum….just eating this as I type. Your recipes never fail Nagi! Easy to follow instructions, ingredients that I do dont have to go out special and buy and best of all, amazing taste.! I could eat the whole dish on my own….while my husband eats leftovers. This one is a keeper ! ( although truthfully all the recipes of yours I have tried are keepers )… Wish I could post a photo of the dish so people can see it can be made easy if I can do it!
Who wouldn’t want comfort food. What a gorgeous thing to do Nagi. It must be so extra special to take food to someone who really needs and wants it. Love the look of this Salisbury Steak. Maureen is right you don’t come across it much here but it just makes sense it’s comforting and not expensive to make
Isn’t the weather insane?? Yesterday I had chowder – in the middle of summer! Crazy!!
This is standard fare in many buffet style restaurants in the US but I’ve never heard of anyone making this here. I’m tickled pink that you brought your friend extra for his pals.
Merry Christmas, Nagi!
I had no idea this was standard fare at buffets in the US!!! I swear I don’t recall seeing it at all!!
I really admire the simplicity of your dishes yet how amazing and sophisticated they turn out to be. This is just the kind of cooking I like-take simple things and turn them into great food ! I have recently launched a food blog, though it isnt exactly a recipe blog, just sharing the results of my attempts at cooking well known food from round the world..maybe you could visit it and provide some inputs on how to improve the food and the photographs 🙂 I am a vegetarian, so I often adapt non-vegetarian recipes accordingly !
Welcome to the world of food blogging! 🙂 Have you seen the link to FBC? It’s a Food Bloggers group I run where I share lots of tips!!
That is so very kind of you.
The least I could do! I would have preferred to be able to stay for a drink! 🙂
This looks like a warm hug! Super dooper comfort food and you are so kind to that man you mentioned. Dave is my official taste tester and would love this one for sure. Think simmering in the sauce to finalize the cooking is brilliant!
That is the best description EVER for comfort food!! 😉
Hi Nagi! Yes to comfort food! You are one of the kindest, most compassionate people that I am honored to know! 🙂
Oh gosh Dorothy, you’re making me BLUSH! 🙂 MERRY CHRISTMAS TO YOU! I can’t wait to hear how your Christmas celebrations go! 🙂
What a lovely thing to do, Nagi. I will be trying this as well- I made your Italian meatloaf on the weekend – made your take on Nando’s chicken burgers the previous week and your one pot chicken and orzo dish last night. Everything vanished in nano-seconds. I’ve shared your blog address with my sisters in the States – one who’s already planning on making your Vietnamese caramelised pork bowl. Have a very happy Christmas and New Year – Ann
Oh gosh, I’m so flattered you’ve made so many of my recipes, thank you!! And I’m especially glad you enjoyed them! I hope you have a wonderful Christmas and New Year too! N x
Thank you for the recipe and lovely story. So nice to hear that particularly around this time of the year.
I’m going to make this tonight. On the weekend I made your smoked salmon dip, which was devoured! My daughter made it last night to take to a work function today. Thank you for all your recipes and Merry Christmas!
Ooh, I’m so glad you enjoyed the smoked salmon dip!!! Thank you for letting me know! MERRY CHRISTMAS to you too!! N xx
Hi Nagi, I made this tonight, and it was lovely. After some hot weather over the weekend, tonight was much cooler, so this was the perfect meal! I will definitely make this again and thought I might add a little more Worcestershire sauce to the meat mixture. Just thought it might add a little more flavour to the patties. The sauce was beautiful but thought the patties needed a little something extra. What do you think? Cheryl
I’m so glad Cheryl! Yes, by all means, add more worcestershire sauce to the steaks!! Definitely adjust it to your taste. 🙂 I know, isn’t the weather insane?? I had a jumper on yesterday, after spending the whole weekend wishing I had air con!
You are simply a sweetheart! So generous and loving — and this is the season for it. Your gourmet burgers look fantastic. I can tell it’s winter here because I’m craving comfort food with lots of flavor plus gravy!! Your homeless gentleman must have a very sophisticated palate by now!! I have a question for you — we bought two bottles of Blis Fish Sauce that has been aged in bourbon barrels. It is delicious!! What else would you use it for? I think when I ordered it from Food 52 they had used it with Brussel sprouts. Anyway, great recipe and I’m pinning and sharing!!
Aged fish sauce?? Gosh that sounds fancy!!! You’re so lucky! I use fish sauce in all my south east Asian foods – especially Vietnamese and Thai ones!
OMG. You can even make Salisbury steak look good. You are a true artist (and a pretty good cook)!
Brown yummy food. HARDEST thing to photograph!!! 😉
Hehe, when you said you were sharing this soon I was so excited.
We eat salisbury steaks at least once a month! My boys love them. “We love burgers and mash Mum!”
I love the idea of cooking the steaks in the gravy, I bet that adds so much extra flavour to the gravy!
I always make our sauce separately as nothing I do can convince my boys that mushrooms should be eaten! They have a strong view that they are something gross that shouldn’t come into the kitchen! No idea where it came from….but until it goes away I will continue to hide mushrooms inside my steaks and then serve them mushroomless gravy 😉
Your boys don’t like mushrooms?? Even in your gravy??? Travesty!!! 😉
I know!!! Crazy kids!!!
They won’t eat cauliflower either but I can understand that as I have only really grown tolerant of it in recent years.
They are hit and miss with corn too!!!
I don’t know, I can’t explain it! They will eat olives, scallops, tahini, asparagus and spinach, but they won’t eat corn or mushrooms!!! Kids! Go figure!