Ingredients

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 clove, minced

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)

1 tbsp olive oil

2 garlic cloves, minced

1/2 onion, finely chopped

5 oz / 150g mushrooms, sliced

30g / 2 tbsp unsalted butter

3 tbsp all-purpose flour

2 cups beef broth / stock (low sodium)

1/2 cup water

2 tsp dijon mustard

2 tsp Worcestershire sauce

Salt and pepper, to taste

Instructions

Step 1: Place the breadcrumbs in a bowl. Using a box grater, grate the 1/2 onion over the breadcrumbs. Mix with your fingers and leave to soak for a few minutes.

Step 2: Add the ground beef, 1 minced garlic clove, egg, ketchup, crumbled bouillon cube, 1/2 tsp Worcestershire sauce, and 3 tsp dijon mustard to the bowl. Use your hands to mix until just combined and the mixture becomes slightly pasty, helping the patties hold together.

Step 3: Divide the mixture into 5 portions and firmly shape each into an oval patty about 3/4 inch (1 2/3 cm) thick.

Step 4: Heat olive oil in a skillet over high heat. Add the patties and cook the first side for 1 minute or until browned. Flip gently and brown the other side briefly (the patties will still be raw inside). Remove them to a plate.

Step 5: If the skillet looks dry, add a little more oil. Add the finely chopped onion and 2 minced garlic cloves. Cook for 2 minutes until the onion is translucent.

Step 6: Add the sliced mushrooms and cook for 2–3 minutes until golden.

Step 7: Reduce heat to medium. Stir in the butter and let it melt. Add the flour and cook for 30 seconds, stirring constantly to make a roux.

Step 8: Gradually pour in the beef broth while stirring to avoid lumps. Once smooth, whisk in the remaining gravy ingredients: 1/2 cup water, 2 tsp dijon mustard, and 2 tsp Worcestershire sauce.

Step 9: Return the patties along with any juices on the plate back into the skillet. Simmer for 5–7 minutes until the gravy thickens and the patties are cooked through, stirring occasionally. If the gravy thickens too quickly, add more water to reach your desired consistency.

Step 10: Remove the patties onto a plate. Taste the gravy and adjust salt and pepper as needed.

Step 11: Serve the Salisbury steaks topped with the mushroom gravy. They’re especially delicious over mashed potatoes. Optionally, sprinkle with parsley for a fresh touch.

Tips & Variations

For a richer flavor, use beef broth made from homemade stock or add a splash of red wine to the gravy.

Mix in a little finely chopped fresh herbs like thyme or parsley into the patties for extra aroma.

Substitute ground turkey or chicken for a lighter version.

Use ordinary breadcrumbs if you don’t have panko, just slightly reduce the amount.

If you prefer a thicker gravy, simmer it longer or add a bit more flour for the roux.

Storage

Store any leftover Salisbury steak and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of water or broth if the gravy thickens too much. This dish is not recommended for freezing as the texture may change.

FAQs

Can I make Salisbury steak without breadcrumbs?

Breadcrumbs help bind the patties and keep them moist, but you can substitute them with crushed crackers or oats if needed. Without any binder, the patties might be more crumbly.

What’s the best way to reheat Salisbury steak with gravy?

Reheat gently over low heat in a skillet, stirring occasionally to warm evenly. Adding a little extra broth or water will keep the gravy smooth. Microwaving is also fine but watch closely to avoid overcooking.