Salisbury Steak with Mushroom Gravy

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

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Updated August 2026

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, 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

• 🥄 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 ingredients

Combine all of the Salisbury steak patty ingredients in a large bowl.

2. Shape the patties

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

Mushroom & Onion Gravy

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

Melt 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 purée 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.

Transfer the steaks to your serving plate and top them with 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!

Salisbury steak with mushroom gravy, What is Salisbury steak, how to make Salisbury steak,

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, finely grated or blitzed in a food processor
• 1 Knorr beef stock cube, crumbled
• 1 egg yolk
• ½ teaspoon black pepper
• 1 teaspoon Italian herb seasoning
• 1 tablespoon Dijon mustard
• 1 heaped tablespoon tomato ketchup
• 1 teaspoon Worcestershire sauce

For cooking

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

Gravy ingredients

• 1 large brown or white onion, peeled and thinly sliced
• 200g chestnut (brown) mushrooms, sliced
• 1 heaped tablespoon tomato purée (paste in the US)
• 1 heaped tablespoon plain flour (all‑purpose)
• 400ml beef stock, made from 1 Knorr Rich Beef Stock Pot
• 2 teaspoons Worcestershire sauce
• Freshly ground black pepper (no salt needed — the stock pot is already salty)

Instructions

Make the patties

1. 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, mixing until combined.
2. Add the beef: Add the minced beef and crumble the stock cube over it as finely as possible — Knorr cubes are soft, so break it up well to avoid clumps.
3. Add remaining ingredients: Add the rest of the patty ingredients and mix gently. Don’t overwork the mixture or the patties can become mushy and dense.
4. Taste test: Fry a tiny piece of the mixture in a pan and taste it. Adjust the seasoning if needed.
5. Shape and chill: Split the mixture into four even portions and shape each one into a firm, oval patty about 3 cm thick. Wrap each patty tightly in cling film and chill for at least 45 minutes (or up to 3 hours). This helps them hold together 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, until almost cooked through. Transfer to a plate.
2. Cook the onions: Wipe out the pan, then melt the remaining 20g butter. Add the onions with a pinch of salt and cook for 8 minutes, stirring occasionally, until softened and golden. Add the mushrooms and cook for 5 minutes.
3. Build the gravy base: Stir in the tomato purée and flour. Cook for 2 minutes, stirring constantly.
4. Add the liquids: Gradually pour in the beef stock, stirring to avoid lumps. Add the Worcestershire sauce and pepper, then bring to a simmer. Cook for 5 minutes, until slightly thickened.
5. Simmer the steaks: Return the patties to the pan, cover, and simmer over medium‑low heat for 15 minutes, or until cooked through.
6. 7. Finish and serve: Taste the gravy and season with cracked black pepper. Serve the steaks topped with gravy, alongside 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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