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Homemade Salisbury Steak with Mushroom & Onion Gravy from

Homemade Salisbury Steak with Mushroom and Onion Gravy

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For the Salisbury steak patties:

  • 2 lbs lean ground beef
  • 1 egg
  • 1 tbsp Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1/2 cup breadcrumbs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon thyme
  • 1 teaspoon beef bouillon powder

For the gravy:

  • 3 tablespoons butter
  • 1 onion, thinly sliced
  • 8 ounces mushrooms, sliced
  • 2 teaspoons thyme
  • 3 tablespoons ketchup
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon soy sauce
  • 4 cups beef stock, sodium reduced
  • 1 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon beef bouillon powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 3 tablespoons all-purpose flour
  • Handful of chopped fresh parsley


For the patties:

  1. Combine the ingredients for the patties in a large mixing bowl. I find that combining the ingredients using my (clean!) hands works the best.
  2. Form the ground beef mixture into 4 large oval shaped patties.
  3. On medium heat, melt the butter in a large heavy bottomed frying pan or skillet.
  4. Once the butter is hot, place the patties into the pan and cook until browned – about 5 minutes. Flip the patties over and brown the other sides for about 5 minutes.
  5. Once both sides of the patties have been browned, carefully remove them from the frying pan and set aside on a plate.

For the gravy:

  1. Cook the onions in the butter and liquid leftover in the pan – about 5 to 6 minutes, or until translucent. Stir a few times to make sure nothing is sticking to the bottom of the pan.
  2. Once the onions have cooked, add the mushrooms to the pan and stir to make sure there are coated in all the liquid/butter mixture in the pan. Cook for 5 to 6 minutes or until mushrooms are softened.
  3. Turn down the heat so that it’s between low and medium.
  4. To the pan add thyme, ketchup, Dijon mustard, soy sauce, Worcestershire sauce, beef bouillon powder, onion powder and garlic powder. Stir everything around with the onions and mushrooms and make sure everything is combined well. Cook for about 2 minutes.
  5. Next sprinkle in half of the all-purpose flour. Combine well with the contents of the pan. Add the other half of the all-purpose flour and combine well.
  6. Cook for about 2 minutes while stirring and scraping up any bits from the bottom of the pan. There should be no lumps left from the flour – make sure you stir enough to crush any of those little lumps! 🙂
  7. Next add the beef stock to the pan, increase the heat to medium-high and bring to a boil. Turn down the heat to low. Scrape up any browned bits on the bottom of the pan – this will give the gravy MASSIVE flavour.
  8. Add the Salisbury steak patties to the pan and spoon the sauce, mushrooms and onions over top.
  9. Cover the pan with a lid and allow to simmer on the stove for about 20 minutes.
  10. Remove the lid from the pan and carefully stir the sauce around the Salisbury steaks. Give the gravy a little taste test and add any extra pepper if needed (the amount used is just according to your taste).
  11. Allow the contents of the pan to simmer uncovered to allow the gravy to thicken to your liking. Usually an extra 5 minutes will do it but feel free to adjust the time depending on how thick you like your gravy. 🙂

Serve the Salisbury steak right away on top of mashed potatoes, rice or egg noodles. Smother with lots of that delicious gravy and sprinkle some parsley over top! MMMmmmm…



This recipe creates 4 large Salisbury steak patties. If you’d like, you could form the meat into 6 smaller patties – it’s up to you!

The parsley is technically optional but I would highly recommend using it! It’s not just for garnishing since it gives a nice freshness to this dish.

  • Prep Time: 15 min
  • Cook Time: 30 min
  • Category: Main Dish
  • Method: Skillet/Frying pan
  • Cuisine: American