Salisbury Steak with Mushroom Gravy

How to make Salisbury steak: seasoned beef patties made with minced (ground) beef are simple to make and very tasty. Serve with The Best Salisbury steak gravy.

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*Updated September 2025

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

What is Salisbury steak?

This dish, originating in the United States, is made from a mixture of ground beef and other ingredients, typically served with gravy or brown sauce.

It's a variation of Hamburg steak, according to Wikipedia.

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

A Salisbury steak contains breadcrumbs, onions, seasonings such as Worcestershire sauce and an egg.

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

Equipment

• a wooden spoon 

• a large non-stick frying pan 

• digital kitchen scales 

Ingredients

• 80ml milk

• 40g panko breadcrumbs 

• 500g (1 lb) low-fat minced beef (ground)

• 1 x Knorr beef stock cube - crumbled

• 1 medium-sized brown onion - peeled and whizzed in a food processor or grated

• 1 egg

• ½ teaspoon black pepper

• 1 teaspoon Italian herb seasoning

• 1 tablespoon Dijon mustard

• 1 heaped tablespoon of ketchup

• 1 teaspoon Worcestershire sauce

You will also need:

• 30g unsalted butter - to cook the steaks

• 20g unsalted butter - to cook the onions

Please see the full recipe in the recipe card below 😉

Mix together the Salisbury steak ingredients.

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

Ingredients for the mushroom and onion gravy

• 1 large brown onion - peeled and thinly sliced

• 200g baby chestnut mushrooms - sliced

• 1 heaped tablespoon tomato puree (paste)

• 1 heaped tablespoon of plain flour (all-purpose)

• 400ml beef stock made from 1 Knorr beef stock pot

• 2 teaspoons Worcestershire sauce

• salt and freshly ground black pepper

Melt 30g of butter in a large frying pan over high heat until it starts to foam.

Add the steaks and cook on one side for about 4 minutes, then flip and brown the other side.

Remove the steaks onto a plate and set aside.

Add the onions and a pinch of salt, cooking them until they soften and start to turn golden.

Next, add the mushrooms and cook them before mixing in the tomato puree and flour. Continue cooking for a couple of minutes, stirring constantly.

Gradually add the beef stock, then stir in the Worcestershire sauce and black pepper.

Bring to a simmer and cook until the liquid has reduced.

Now return the steak patties to the pan. Cover and simmer over medium-low heat until cooked.

Have a taste and season the gravy with cracked black pepper.

Remove the steaks onto your serving plate and serve them topped with the gravy and 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 step is crucial to ensure they hold together during cooking.

• Take your time cooking the onions, or they’ll end up tasting raw. Adding a pinch of salt while they cook helps draw out moisture, making them soften and brown more quickly.

• Panko breadcrumbs work best - you can buy them in any good supermarket.

• Cook the steak in butter instead of oil, as butter handles high heat better, browns the steak more quickly, and adds richer flavour.

• Two steaks per person might seem like the right amount, but one is definitely sufficient. I tend to overestimate too, but honestly, one steak is more than enough - I couldn't even finish mine! 😊 

• To prepare in advance, cook the steaks until they're nearly done. Place them in a lidded casserole dish and cover them with the sauce.

• Store them in the fridge until needed, then let them sit at room temperature for 30 minutes before reheating. Microwave them for about 6 minutes, adjusting the time depending on your microwave's power.

You might also like this Philly Cheesesteak Recipe. 😋

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

salisbury steak with mushroom gravy, How to make salisbury steak, salisbury steak gravy,

Main, dinner

American

Yield: 4

Author: Jan Bennett

Salisbury Steak with Mushroom Gravy

Tender juicy Salisbury steak with mushroom gravy; perfect TV dinner.

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

Ingredients

Steak ingredients

• 80ml milk
• 40g panko breadcrumbs
• 500g (1lb) low-fat minced (ground) beef
• 1 medium-sized brown/white onion - peeled and whizzed in a food processor or grated
• 1 x Knorr beef stock cube - crumbled
• 1 egg
• ½ teaspoon black pepper
• 1 teaspoon Italian herb seasoning
• 1 tablespoon Dijon mustard
• 1 heaped tablespoon of tomato ketchup
• 1 teaspoon Worcestershire sauce

You will also need

• 30g unsalted butter - to cook the steaks
• 20g unsalted butter - to cook the onions

Gravy

• 1 large brown/white onion - peeled and thinly sliced
• 200g chestnut (brown) mushrooms - sliced
• 1 heaped tablespoon tomato puree (paste in the US)
• 1 heaped tablespoon of plain flour (all-purpose)
• 400ml beef stock made from 1 Knorr beef stock pot
• 2 teaspoons Worcestershire sauce
• freshly ground black pepper (no salt as the stock pot is already salty)

Instructions

Prepare the ingredients and cook the patties

1. In a large bowl, combine the milk and breadcrumbs. Add a pinch of Italian seasoning and a generous pinch of black pepper, then mix everything until well combined.
2. Add the minced beef and sprinkle the stock cube over it, crumbling it as finely as you can, since Knorr stock cubes are soft and tend to clump rather than crumble.
3. Add the remaining steak ingredients and mix gently, taking care not to overmix, as this can make your Salisbury steaks mushy and give them an overly processed appearance.
4. Take a tiny piece of the mixture and fry it in a pan so you can taste it - it's your chance to adjust the seasoning if needed.
5. Divide the mixture into four portions and shape each one into oval patties about 3 cm thick. Wrap them snugly in cling film and chill in the fridge for at least 45 minutes or up to 3 hours. This step is key to keeping them intact while cooking.

Cook the steaks and make the gravy

1. Melt 30g of butter in a large frying pan over high heat until it starts to foam. Reduce the heat to medium, place the steaks in the pan, and cook one side for about 6 minutes.
2. Flip the steaks and brown the other side until they are nearly cooked through, about 5-6 minutes more. Transfer the steaks to a plate and set them aside.
3. Wipe the frying pan with kitchen paper, and melt the remaining 20g of butter over heat. Add the onions with a pinch of salt. Cook for about 8 minutes, stirring occasionally, until they soften and turn golden.
4. Add the mushrooms and cook for 5 minutes. Stir in the tomato puree and flour, cooking for about 2 minutes while constantly stirring; using a wooden spoon works well.
5. Gradually pour in the beef stock, stirring continuously to avoid lumps. Add the Worcestershire sauce and pepper, then bring the mixture to a simmer. Let it cook for about 5 minutes, or until the liquid thickens slightly.
6. Return the steak patties to the pan, cover with a lid, and let them simmer on medium-low heat for around 15 minutes, or until thoroughly cooked.
7. Taste the gravy and season it with cracked black pepper. Transfer the steaks to your serving plate, then top them with the gravy and serve alongside mashed potatoes.

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