By:Nagi
1,427 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 523 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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Every morning over the summer break. PS He’s leaping to catchsand. No interest in the usual toys!
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Reader Interactions
Leave a Comment
1,427 Comments
Leslie says
This recipe is incredible! I had no interest in you making an old-school/school lunch meal. When I saw this recipe and tried it it changed everything my family asked for this all the time! They love it so much that if I don’t feel like cooking it, they will gladly take the recipe and cook it for me You are amazing Nagi! Keep em coming! Do you have a cookbook available to purchase?Reply
- Candy says
This was awful.
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- Adrianna says
Really impressed with this recipe!Served it over mashed cauliflower. Delicious comfort food. Thank you so much!Reply
- Anna Loughridge saysSee AlsoCranberry Orange Granola Bars
This is delicious. Exactly what my house needed on a chilly Melbourne night. Rib sticking good. Best thing is, I usually have everything in the fridge in some way or another! Five stars!Reply
- Dr. J says
I’d only ever had salisbury steak as a TV dinner or an airline meal, so I wasn’t sure what to expect. I followed this recipe to the letter, only veganizing it by using Impossible “beef” and beef-flavoured bouillon. It was, in a word, amazing. My wife and I both loved it. I served it over brown rice and with a side of collard greens. Will definitely make it again!
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- angelie says
thanks for the recipe! i used garlic and onion powder in place of fresh. still turned out great, and my family loved it!Reply
- Tdgottsacker@yahoo.com says
I followed recipe. Patties broke apart. Now I have ground beef gravy. Not sure where it went wrong. I followed ur instructions to a tee.
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- Renee says
Just made this tonight, and it was wonderful as a rainy night dinner. And I know the story about the origin of the recipe is quite old, but it’s a heartwarming story none-the-less. I love it when nice people are successful!Reply
- Gynene Lane says
Delicious Salisbury steak dinner!!
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- Karen Roberts-Ashline says
Made this tonight it was very flavorful. The gravy was perfect with nice soft mash potatoes. Thanks
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- Ashley says
10/10. will make again and again.Reply
- Dave O says
Now a go-to in my kitchen. Ivan see my bride requesting it often. Made exactly as written except for the ‘shrooms; used an entire 8 oz box of mushrooms to prevent waste and we love mushrooms anyway.Reply
- trav says
what kind/brand of beef cube is so soft that you can just crumble it like that?
thank you.Reply
- Kim says
Good flavor but the patties fall apart. The meat mixture is too wet. Will not make again
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- Michelle says
I made this tonight and it was amazing! Such great flavor. I didn’t have beef broth or bullion so I used Better Than Bullion and extra water. I served it with baked potatoes and veggies. The kids and the hubby also approved!Reply
- Asiah Patton says
Made these for dinner with my 4 year old last night and made a big portion for the 5 of us to eat for more than one night and I must say, this is a keeper! Mainly stuck to the recipe to the letter except doubling the ingredients to make 13 patties and subbed the Ketchup for bbq since I thought we didn’t have Ketchup and I loved it. Saved in my favorites file forever! Grated onion is GENIUS! THANK YOU FOR SHARING THIS RECIPE SO WE CAN BE THE STAR CHEFS TO OUR FAMILIES 💛
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- Tweetybird says
Made this today. I was so impressed that was so delicious. I love that I don’t taste the Worcestershire sauce as we don’t like it but wow came out moist and alot of flavor. I did exactly as the recipe no change or added anything. This is a keeper. Thank you for sharing yumReply
- Moi says
Making this and is looking/smelling/tastes fantastic. Made a few changes: caramelized whole onion (big one) added a whole head of garlic, sealed payties in air fryer, left put egg and panko from beef patties and flour from gravy (somehow it always tastes like flour when I add some and my family doesnt like it when broth its too thick) and tbh the “stew” is thick enough as it is without the flour… will finish with fresh parsley once it’s all done and planning to eat with rice
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- Lynda says
Made this last night and the flavors were delicious. My only complaint was that the patties were so soft that they would not stick together. I ended up with mostly crumbled hamburger in gravy (which was also delicious). Not sure whether I needed to have added more bread crumbs, or mix the meat longer. I thought I had massaged the heck out of it, but maybe not. I will be trying this again because, delicious, and also because I now have to conquer the ‘keep the patties from falling apart’ thing. 😀
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- Lauren says
Mine also fell apart, disappointed..
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- Nicole says
I agree, I would have preferred them firmer. Mine only barely stayed together and smooshed apart with my fork. Less breadcrumbs for sure next time. I might try just a quarter cup of panko. Maybe less onion too.
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- Jancy King says
Hi Lynda, I found the best way to keep them intact was very gentle handling and turning each pattie only once in fry pan. Once fried, I gingerly place them in a casserole dish and finish in the oven. Much easier and allows a more hands-off approach 🇨🇦Reply
- Susan says
What temp and how long in the oven? Mine fell apart too.
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- FranW says
Making this (again) and just by tasting the gravy I can tell it’s going to be a huge winner. I didn’t have panko so had to use regular fine breadcrumbs but otherwise followed it to the letter.The only bad part is that we take the meal to a friend’s place and share with them while we watch the rugby, and I always leave the leftovers for them. This time I’m not sure I want to! 😀
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