Salisbury Steak with Mushroom Gravy
User Reviews
4.9
Salisbury Steak with Mushroom Gravy
Description
The Salisbury Steak patties are made by mixing ground beef with grated onion soaked into breadcrumbs, garlic, egg, ketchup, Dijon mustard, crumbled beef bouillon cube, Worcestershire sauce, salt, and pepper. Shaped into oval patties, they are pan-seared quickly over high heat to develop a browned surface while remaining undercooked inside.
The mushroom gravy is made by sautéing finely chopped onion and garlic, and sliced mushrooms in butter. Once softened, flour is added as a thickener followed by beef broth, water, Dijon mustard, and Worcestershire sauce. Simmering creates a thick, savory gravy with mushroom flavor and subtle tang from the mustard and Worcestershire sauce. The browned patties then return to the pan, coating them with the gravy and finishing cooking through.
This dish is typically served hot as a comforting main, excellent alongside mashed potatoes, steamed vegetables, or noodles. The sauce enhances the meat’s flavor and adds moisture and richness.
The original recipe dates back to 2015 and was streamlined to improve efficiency while maintaining ingredient balance. The method emphasizes mixing the patties until just combined and shaping them firmly to hold together during cooking. Browning on high heat quickly seals the exterior and locks in juices.
Ingredients
Salisbury Steak
- 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 minced, clove
- 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
Gravy
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 1/2 onion , finely chopped
- 5 oz/150g mushrooms , sliced
- 30g / 2 tbsp butter unsalted
- 3 tbsp flour (all purpose / plain)
- 2 cups beef broth low sodium, or stock
- 1/2 cup water
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- salt
- black pepper
Instructions
Salisbury Steaks
- 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.
Cooking and Gravy
- 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
- Grate the onion over the breadcrumbs and let soak for a few minutes so the moisture softens the breadcrumbs and flavors the meat mixture.
- Mix the patty ingredients just until combined to keep a tender texture.
- Shape patties firmly and evenly to ensure they hold together during cooking.
- Brown patties quickly on high heat for a crust but remain undercooked inside before finishing in the gravy.
- The mushroom gravy includes sautéed onions, garlic, and sliced mushrooms thickened with flour and flavored with Dijon mustard and Worcestershire sauce for depth.
- Serve hot with hearty sides like mashed potatoes to enjoy balanced flavors and textures.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 286 kcal
% Daily Value*
| Serving | 316g | |
| Calories | 286cal | 14% |
| Carbohydrates | 15g | 5% |
| Protein | 25g | 50% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 101mg | 34% |
| Sodium | 651mg | 27% |
| Potassium | 678mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 225IU | 5% |
| Vitamin C | 3.2mg | 4% |
| Calcium | 42mg | 4% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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