Salisbury Steak with Mushroom Gravy

This homestyle Salisbury steak features tender, seasoned beef patties simmered in a rich onion‑mushroom gravy. It’s classic American comfort food—hearty, savoury, and perfect over creamy mashed potatoes.

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Updated October 2026

For another cosy beef dinner, try my Cottage Pie — it’s proper comfort food and always a favourite.

Easy to make, ready in under an hour, and far better than any frozen version, this cosy weeknight dinner is always a crowd‑pleaser.

If you prefer, you can make meatballs by shaping the steak mixture into balls rather than oval patties.

What is Salisbury steak?

This dish, which originated in the United States, is made from a blend of ground beef and other ingredients, and is usually served with gravy or brown sauce. 

Wikipedia says it's a version of the Hamburg steak.

What's the difference between Salisbury steak and hamburger patties?

Salisbury steak is made with breadcrumbs, onions, seasonings like Worcestershire sauce, and an egg.

A hamburger steak contains only minced beef (ground beef), salt, and pepper.

Equipment

• 🥄 wooden spoon
• 🍳 large non-stick frying pan
• ⚖️ kitchen scales

Ingredients

Patties

🥛 milk	🥖 panko breadcrumbs
🥩 low-fat minced beef	🧂 Knorr beef stock cube
🧅 brown onion	🥚 egg
🌶️ black pepper	🌿 Italian herb seasoning
🌭 Dijon mustard	🍅 ketchup
🥫 Worcestershire sauce	🧈 unsalted butter

Please see the full recipe in the printable card below 😉

1. Mix the patty base

Place all the patty ingredients in a large bowl and gently mix until well combined.

2. Shape the beef patties

Divide the mixture into four equal portions and shape each one into a firm oval patty.

3. Prepare the mushroom and onion gravy

🧅 brown onion	🍄 chestnut mushrooms
🍅 tomato purée (paste)	🌾 plain flour
🥣 beef stock	🥫 Worcestershire sauce
🧂 salt	🌶️ black pepper

4. Brown the patties

Melt the butter in a large frying pan over high heat until foaming. Add the patties and cook for about 4 minutes on the first side, then flip and brown the second side.

5. Cook the onions and mushrooms

Add the onions with a pinch of salt and cook until softened and golden. Add the mushrooms and cook until tender.

Stir in the tomato purée and flour, cooking for a couple of minutes while stirring constantly.

6. Make the gravy

Gradually pour in the beef stock, stirring well to avoid lumps. Add the Worcestershire sauce and black pepper, then bring to a simmer and cook until slightly reduced.

7. Simmer the patties

Return the patties to the pan, cover, and simmer over medium-low heat until cooked through.

8. Finish and serve

Taste the gravy and adjust the seasoning if needed. Serve the Salisbury steaks topped with the mushroom gravy and a side of mashed potatoes.

What to serve with Salisbury steak?

• mashed potatoes 😋
• peas
• broccoli
• carrots
• cabbage greens

Pretty much anything, actually!

Recipe top tips!

• Wrap the steak patties in cling film and refrigerate them for 45 minutes to 3 hours. This helps them hold together during cooking.
• Take your time cooking the onions — rushing them makes them taste raw. A pinch of salt helps them soften and brown faster.
• Panko breadcrumbs work best — you can buy them in any good supermarket.
• Cook the steak in butter rather than oil. It handles high heat well, sears beautifully, and adds richer flavour.
• One steak per person is plenty — they’re surprisingly filling! 😊
• To prepare ahead, cook the steaks until nearly done, place them in a lidded casserole dish, and cover with the sauce.
• Store in the fridge until needed. Let them sit at room temperature for 30 minutes, then microwave for about 6 minutes (adjust for your microwave’s power).

You might also like this Philly Cheesesteak Recipe 😋

Have you tried this recipe?
Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below!

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salisbury steak with mushroom gravy, salisbury steak, salisbury steak recipe, beef patties, minced beef recipe

Main course, Beef recipes

American

Yield: 4

Author: Jan Bennett

Salisbury Steak Recipe

Tender Salisbury Steak simmered in a rich onion‑mushroom gravy—classic comfort food made with seasoned beef patties. Perfect for an easy weeknight dinner.

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

Ingredients

Patties

• 80ml milk
• 40g panko breadcrumbs
• 500g (1 lb) low‑fat minced/ground beef
• 1 medium brown or white onion
• 1 Knorr beef stock cube
• 1 egg yolk
• ½ tsp black pepper
• 1 tsp Italian herb seasoning
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 heaped tbsp tomato ketchup

For cooking

• 30g unsalted butter (for cooking the steaks)
• 20g unsalted butter (for cooking the onions)

Gravy ingredients

• 1 large brown or white onion
• 200g chestnut (brown) mushrooms
• 1 heaped tbsp tomato purée (paste in the US)
• 1 heaped tbsp plain (all‑purpose) flour
• 400ml beef stock (made from 1 Knorr Rich Beef Stock Pot)
• 2 tsp Worcestershire sauce
• Freshly ground black pepper

Instructions

Make the patties

1. Prepare the onions and mushrooms: Finely grate or blitz the onion for the patties. Thinly slice the onion for the gravy and slice the mushrooms.
2. Mix the base: In a large bowl, stir together the milk and breadcrumbs. Add a pinch of Italian seasoning and a generous pinch of black pepper.
3. Add the beef: Add the minced beef to the bowl. Crumble the stock cube over it as finely as possible so it mixes evenly.
4. Add the remaining patty ingredients: Add the egg yolk, grated onion, Dijon mustard, ketchup and Worcestershire sauce. Mix gently until just combined — don’t overwork it.
5. To taste the mixture: Cook a small portion of the mixture in a pan, taste it, and tweak the seasoning if necessary.
6. Shape the patties: Divide the mixture into four portions and shape each one into a firm oval patty about 3 cm thick.
7. Chill the patties: Wrap each patty tightly in cling film and chill for at least 45 minutes (or up to 3 hours) so they hold their shape during cooking.

Cook the steaks and make the gravy

1. Brown the steaks: Melt 30g butter in a large frying pan over high heat until foaming. Reduce the heat to medium, add the patties, and cook for 6 minutes on the first side. Flip and cook for 5–6 minutes more. Transfer to a plate.
2. Cook the onions: Wipe out the pan, melt the remaining 20g butter, and add the sliced onions with a pinch of salt. Cook for 8 minutes until softened and golden.
3. Cook the mushrooms: Add the sliced mushrooms and cook for 5 minutes until softened.
4. Build the gravy base: Stir in the tomato purée and flour. Cook for 2 minutes, stirring constantly.
5. Add the liquids: Gradually pour in the beef stock, stirring well to avoid lumps. Add the Worcestershire sauce and black pepper. Bring to a simmer and cook for 5 minutes, until slightly thickened.
6. Simmer the steaks: Return the patties to the pan, cover, and simmer over medium‑low heat for 15 minutes, or until cooked through.
7. Finish and serve: Taste the gravy and adjust the seasoning if needed. Serve the steaks topped with the onion‑mushroom gravy, ideally with mashed potatoes.

Notes

• Chill the patties for at least 45 minutes, so they hold their shape during cooking.
• Take your time cooking the onions — slow cooking gives the gravy a sweeter, richer flavour.
• Panko breadcrumbs give the best texture.
• Butter works better than oil for browning the patties and adds richer flavour.
• To make ahead: Cook the patties until almost done, cover with the gravy, and refrigerate. Reheat gently before serving.

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