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September 16, 2025
Salisbury Steak with Mushroom Gravy Recipe
Salisbury Steak with Mushroom Gravy is a consolation meals favorite that’s simple to make. Juicy seasoned beef patties made with floor beef (mince) smothered in an outrageously scrumptious mushroom gravy, this Salisbury Steak recipe has been tried and beloved by readers from everywhere in the world. And now it’s your flip to expertise it!
And subsequent time – strive Salisbury Steak Meatballs!
There’s a person who lives in his automotive at our native canine park. He’s a worthwhile member of our group – he is aware of all of the locals, takes care of the park prefer it’s his personal yard, has gun-barrel views over Sydney’s lovely Pittwater waterways and he tells the worst jokes. 😂
Anyway, the story of this Salisbury Steak recipe is that I recurrently take sizzling meals right down to him, typically even fancy-sounding issues like duck confit. As we approached Christmas one 12 months, I requested him what, of all of the meals I took to him that 12 months, his favorite meals have been.
And he stated “Oh, these burgers with the mushroom gravy have been spectacular!” So I made them once more for him, then I printed the recipe on my website the subsequent day. 🙂
This was again in 2015, and that’s how this Salisbury Steak recipe got here to be on my web site!
Salisbury steak entails making seasoned beef patties utilizing mince / floor beef, then making a mushroom gravy. In my recipe, there’s simply two little issues I do otherwise to the standard Salisbury Steak recipe that I believe makes them even tastier:
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Grate onion and soak the breadcrumbs within the juices – assured to make the steaks softer and tastier, a tried, confirmed and far beloved methodology that I take advantage of for my traditional Italian Meatballs (loads of opinions substantiating this!). Plus it’s way more environment friendly than cooking chopped onions (uncooked onion bits in steak isn’t good), and also you keep away from the chance of the steaks falling aside if the onions aren’t chopped finely sufficient ; and
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Sear beef patties briefly then ending cooking IN the gravy: I wish to sear them in a stinking sizzling skillet to brown the steaks so they’re nonetheless uncooked on the within, then end cooking them within the gravy so the juices that seep whereas they’re cooking flavours the gravy. By no means waste free flavour! That’s my motto! Plus, the gravy infuses moisture in to the steaks. Double bonus!
What’s the distinction between a Salisbury Steak and Hamburger patties?
Nice Hamburger patties are made with nothing greater than good high quality floor beef, salt and pepper. Whereas the components in Salisbury Steak patties are extra like meatballs – together with breadcrumbs, onion and flavourings similar to Worcestershire sauce.
Salisbury Steak is just about me on a plate. Healthful, homely, right down to earth good meals that’s economical, packs a flavour punch however isn’t fiddly or time consuming to make. Hope you find it irresistible as a lot as I do! – Johnsat x
Typically it helps to have a visible – so watch me make this Salisbury Steak!
Ingredients
- 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
- 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
- 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.
- 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.
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.
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