By:Nagi
1,367 Comments
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 theworst 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
Author: Nagi | RecipeTin Eats
Prep: 15 minutes mins
Cook: 15 minutes mins
Total: 30 minutes mins
Dinner
Western
4.93 from 503 votes
Servings5
Tap or hover to scale
Recipe VIDEO above. Salisbury steak is a totally scrumptious way to transform the humble ground beef / mince into something amazing! The onion grating / soaking breadcrumbs will make your patties extra tasty and tender, and the Mushroom Gravy is made extra delicious by cooking the Salisbury Steaks IN the gravy.
And next time – trySalisbury Steak Meatballs!
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:
1. Recipe originally published December 2015. Cooking steps streamlined to make it more efficient. Ingredients have remained the same.If you are determined to continue using the original recipe, here is a PDF version.
2. Nutrition below is per serving for the Salisbury Steak + gravy, no sides.
Nutrition Information:
Serving: 316gCalories: 286cal (14%)Carbohydrates: 15g (5%)Protein: 25g (50%)Fat: 13g (20%)Saturated Fat: 5g (31%)Cholesterol: 101mg (34%)Sodium: 651mg (28%)Potassium: 678mg (19%)Fiber: 1g (4%)Sugar: 4g (4%)Vitamin A: 225IU (5%)Vitamin C: 3.2mg (4%)Calcium: 42mg (4%)Iron: 3.4mg (19%)
Keywords: Salisbury Steak
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Reader Interactions
Leave a Comment
1,367 Comments
Pauline says
This looks absolutely
delicious Nagi. I love making my own rissoles and mushroom gravy takes it to the next level for sure.Reply
- barbara wolfe says
Very good! Family loves it…thank you
Reply
- TERRIE SCHAIRER says
My boyfriend is super picky—everything I ever cooked for him, he criticized. but he loved this so much, he asked me to make it again just 3 days later. Definitely a keeperReply
- Chester Woodward says
Real good! Made it as close as possible to recipe. And it was excellent!Reply
- Kristin A Kossack says
Well done; as always. Thank you 💖Reply
- JB says
This was so good I could have licked the pan clean. This will be my go-to Salisbury Steak recipe from now on.Reply
- Dee Moltves says
Hi, This is my favorite salisbury steak recipe – it’s AMAZING. Have you ever made in the oven to feed a large crowd?Reply
- Debbie says
This is simple and yummy.Reply
- Carol King says
Delicious Salisbury Steak recipe.
This one’s a keeper! Followed recipe as writen.Reply
- Christopher Simons says
My mom made this dish often. Back then, it was a great, tasty, way to stretch meat.
Until now, given the name Salisbury, I thought it originated from Britain. Nope, it’s an American invention, named after a US Physician. The Brits can’t get a break when it comes to good food.Reply
- Sheila says
I was looking for a relatively quick Salisbury Steak recipe (as opposed to one I saw the other day that called for chilling the raw loaf overnight, then slicing and frying). My son had only ever had the frozen dinner variety at his grandparents’ house. This was a hit! I used Coleman’s dry mustard in the meat mixture (the ketchup surprised me but I used it), home-ground whole wheat breadcrumbs, and chopped the half onion very fine in a small food processor (since I had it out for the bread crumbs anyway). I didn’t add mustard to the gravy. I used Better than Bouillon beef and a small amount of their mushroom base in the gravy; none in the patties. This will now be on regular rotation in our house.Reply
- Kerri says
I had never made Salisbury steak before. I’ve only known the horrible tv dinner and worst yet, school lunch.When I made this the first time, my family loved it! We aren’t mushrooms people, I just left them out. The gravy should be a food group, even without the mushrooms, it was fantastic. This is in the Sunday dinner rotation for sure!
Reply
- Mikey says
Out of several dozen recipes that I have cooked upon coming across the ditch, this was the favourite from my brother-in-law. That surprised me, but ultimately, you do like what you like. What really impressed him was the mushroom sauce.Making this was a two-pronged approach to utilising some aging mushrooms in the fridge plus a portion of beef mince that I got out of the freezer. It came down to the portion being roughly the right amount for eight servings.
Sooner or later, I knew I would introduce my nephew to American cuisine – I am on a mission to introduce him to (via my cooking) 100 different world cuisines by the time he is in year one. Your curry sausage recipe helped me show him Australian (and I am now up to 18 cuisines).
Nevertheless, this recipe was wholesome and pretty filling. All the layers of flavour with the different ingredients so their job so well; it prevented the patties from tasting too dry or too much like just beef – and I am guessing bathing in that roux sauce would also have helped.
As for the nieces, the reception was mixed – but we are talking finicky palates all-around. One gave a half-hearted try while the mother prepared a few other things to appease them.
Whatever the case, this recipe is one of those that becomes reliable and better than you think it will be. It also helps that I can extend my repertoire in the kitchen and know more and more styles. Never abandon the home-cooking field because you can stumble upon gems like this.
Reply
- Jerry says
The best ever Salisbury Steak recipe. I’ve finally found it. Thank you!Reply
- MAC says
Loved this recipe. Just made it tonight, and this is the best Salisbury Steak we’ve ever eaten. Didn’t have any issues with the steak breaking up, and the flavor was deeelicious! I did end up using home-made bread crumbs because we didn’t have Panko, and of course, probably used more mushrooms than called for, but overall stayed true to the recipe and it was great. Thanks!Reply
- Kristen says
This is my go-to recipe. So good!Reply
- Madison says
This was phenomenal. One thing I can’t stress enough…mix the love out of the meat mixture before forming it into the “steaks”. The more it’s mixed, the better they will stay together during cooking.Reply
- Jean Smith says
I have made it twice for company it was well liked both timesReply
- jb says
I should’ve read the comments first. Mine also broke up into bits and the strong dijon flavor is not what I expected for a salisbury steak, although it’s a fair dijon sauce for burgers. Will not try to make again.Reply
- Ann says
Excellent recipes! My husband gave it 2 thumbs up!Reply
- Barbara Haas says
Totally delicious! I didn’t have any mushrooms so I used green peppers and 1/2 chicken and beef stock. Totally worth it on a cold winter night. I totally will recommend this recipe to othersReply
