When you need a hearty, comforting family dinner that feels like a warm hug on a plate, this Salisbury Steak with Mushroom Gravy is exactly what you’re after! Tender, seasoned beef patties smothered in the most incredible mushroom gravy – it’s comfort food at its absolute finest and ready in just 30 minutes!
These aren’t just any old beef patties – they’re made with a secret that makes them extra tender and flavourful (I’ll share that with you below!). Plus, the mushroom gravy is so good you’ll want to pour it over everything.
If you love easy, family-friendly comfort food like this, you’ll also adore my Slow Cooker Apricot Chicken, Creamy Chicken Taco Soup, and Homemade Sausage Rolls – all guaranteed crowd-pleasers!
The beauty of this Salisbury steak recipe is that it transforms humble mince into something really special. With hidden grated onion for extra moisture and finishing the patties in the gravy (genius move!), every bite is incredibly juicy and packed with flavour.
“This is comfort food perfection! The mushroom gravy is absolutely divine and the whole family loved it!” – Sarah
Why You’re Going To Love This Recipe
Quick and easy – on the table in just 30 minutes with simple ingredients
Family-friendly comfort food – even the fussiest eaters will ask for seconds!
Budget-friendly – uses affordable mince but tastes like restaurant quality
Make-ahead friendly – perfect for meal prep and leftovers reheat beautifully
Hidden veggie boost – grated onion adds nutrition without anyone noticing
One-pan wonder – minimal washing up required!
Salisbury Steak Ingredients
This recipe uses everyday pantry staples to create something absolutely delicious. Here’s what makes these patties so special!
Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.
For the Patties:
- Ground beef/mince – I use regular mince (not too lean) for the juiciest results
- Onion – grated and mixed with breadcrumbs for extra moisture and flavour
- Panko breadcrumbs – these create the most tender texture (regular breadcrumbs work too)
- Egg – helps bind everything together
- Worcestershire sauce – adds that savoury depth of flavour
- Dijon mustard – secret ingredient for extra punch!
For the Mushroom Gravy:
- Button mushrooms – sliced for the perfect bite-size pieces
- Beef stock – creates that rich, meaty base
- Plain flour – to thicken the gravy to perfection
- Butter – for richness and that glossy finish
How To Make Salisbury Steak
Don’t let the fancy name fool you – this is such a simple recipe that delivers maximum flavour with minimal effort!
Note: Scroll to the recipe card at the bottom for ingredient quantities and full detailed method.
Step 1 – Prep the Magic Mixture
Grate the onion directly over the breadcrumbs and let them soak up all those lovely juices. This is my secret for extra tender, flavourful patties!
Add the mince, egg, Worcestershire sauce, mustard and seasonings. Mix gently until just combined – don’t overwork it!
Step 2 – Form and Sear the Patties
Shape into 5 oval patties and sear them quickly in a hot pan until golden on both sides. They’ll still be raw inside – that’s perfect!
Step 3 – Make the Incredible Mushroom Gravy
Sauté the onions and garlic until fragrant, then add the mushrooms. Make a simple roux with butter and flour, then gradually whisk in the beef stock.
Step 4 – Finish Cooking in the Gravy
Return the patties to the pan and let them finish cooking in the gravy. This infuses them with flavour and keeps them incredibly moist!
Expert Tips
Use the grated onion trick – This is a game-changer! Grating the onion and letting it soak into the breadcrumbs creates the most tender, flavourful patties.
Don’t overcook the initial sear – You just want colour on the outside. They’ll finish cooking in the gravy, which keeps them super juicy.
Make the gravy smooth – Whisk constantly when adding the stock to avoid lumps. If you do get lumps, just whisk vigorously or strain if needed.
Let it rest – Allow the finished dish to sit for a few minutes before serving so the gravy can thicken slightly.
Double the recipe – This freezes beautifully! Make extra patties and freeze them cooked or uncooked for quick future meals.
Storage – Store leftovers in the fridge for up to 3 days. The flavour actually improves overnight!
Reheating – Gently reheat on the stovetop with a splash of stock if the gravy has thickened too much.
FAQs
What’s the difference between Salisbury steak and hamburger patties?
Salisbury steak patties are more like seasoned meatballs – they contain breadcrumbs, grated onion, and flavourings like Worcestershire sauce. Hamburger patties are typically just mince, salt and pepper.
Can I make this ahead of time?
Absolutely! You can form the patties and store them covered in the fridge for up to 24 hours. The whole dish also reheats beautifully, making it perfect for meal prep.
What should I serve with Salisbury steak?
This is divine served over creamy mashed potato to soak up that gorgeous gravy! Steamed vegetables, buttered peas, or a simple green salad complete the meal perfectly.
Can I freeze Salisbury steak?
Yes! You can freeze the cooked patties and gravy for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop.
Can I use different mushrooms?
Definitely! While button mushrooms are classic, try swiss brown, portobello, or even a mix of exotic mushrooms for extra flavour.
Salisbury Steak with Mushroom Gravy
This Salisbury Steak with Mushroom Gravy is pure comfort food perfection! Tender, seasoned beef patties in the most incredible mushroom gravy – ready in just 30 minutes!
Course: Dinner
Cuisine: Western
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 patties
Calories: 286kcal
Ingredients
For the Salisbury Steaks:
- 1/2 brown onion, grated
- 1/2 cup panko breadcrumbs (or 1/3 cup regular breadcrumbs)
- 500g ground beef/mince
- 1 garlic clove, minced
- 1 egg
- 2 tbsp tomato sauce/ketchup
- 1 beef stock cube, crumbled
- 1/2 tsp Worcestershire sauce
- 3 tsp Dijon mustard
- Salt and pepper to taste
- 1 tbsp olive oil for cooking
For the Mushroom Gravy:
- 2 garlic cloves, minced
- 1/2 brown onion, finely chopped
- 150g button mushrooms, sliced
- 2 tbsp butter
- 3 tbsp plain flour
- 2 cups beef stock
- 1/2 cup water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- Salt and pepper to taste
Instructions
Make the Salisbury Steaks:
- Prep the mixture: Place breadcrumbs in a large bowl. Grate the onion directly over the breadcrumbs and mix with your fingers. Let soak for a few minutes.
- Combine ingredients: Add the mince, garlic, egg, tomato sauce, crumbled stock cube, Worcestershire sauce, mustard, salt and pepper to the bowl. Mix with your hands until just combined and the mixture becomes slightly sticky.
- Form patties: Divide into 5 portions and shape into oval patties about 2cm thick. Press firmly so they hold together well.
- Sear the patties: Heat oil in a large frying pan over high heat. Add patties and cook for 1 minute on each side until golden brown (they’ll still be raw inside). Remove to a plate.
Make the Mushroom Gravy:
- Cook aromatics: In the same pan, add a little more oil if needed. Cook the chopped onion and garlic for 2 minutes until softened.
- Add mushrooms: Add sliced mushrooms and cook for 2-3 minutes until golden.
- Make the roux: Add butter to the pan. Once melted, sprinkle in flour and cook for 30 seconds, stirring constantly.
- Create the gravy: Gradually add beef stock, whisking constantly to prevent lumps. Add water, mustard, and Worcestershire sauce. Bring to a simmer.
- Finish cooking: Return patties to the pan along with any juices. Simmer for 5-7 minutes until gravy thickens and patties are cooked through.
- Season and serve: Taste gravy and adjust seasoning. Serve patties topped with mushroom gravy over mashed potato or with your favourite sides!
Notes
RECIPE NOTES & TIPS:
- The grated onion trick: This creates extra moisture and flavour in the patties – don’t skip this step!
- Don’t overmix: Mix the patty ingredients until just combined to keep them tender.
- Gravy consistency: If gravy gets too thick, add more stock. If too thin, simmer a bit longer.
- Make ahead: Patties can be formed and refrigerated up to 24 hours ahead.
- Storage: Leftovers keep in the fridge for 3 days and reheat beautifully.
- Freezing: Freeze cooked patties and gravy for up to 3 months.
Nutrition
Calories: 286kcal | Carbohydrates: 15g | Protein: 25g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 101mg | Sodium: 651mg | Potassium: 678mg | Fiber: 1g | Sugar: 4g | Vitamin A: 225IU | Vitamin C: 3mg | Calcium: 42mg | Iron: 3mg
