My BEST Salisbury Steak

Salisbury Steak with Mushroom & Onion Gravy

Born in 19th-century America as a “health diet,” Salisbury Steak was later embraced by mid-century diners and home cooks alike. The version many remember came in frozen trays. This recipe is nothing like that.

The ground beef is gently seasoned and shaped into oval patties, then seared and simmered in a luscious mushroom and onion gravy. Served with mashed potatoes and green beans, it’s the kind of meal that brings back memories; and perhaps creates a few new ones, too.

Watch my video to follow along step-by-step.

Ingredients:

For the Steaks
1 lb (500 g) ground beef (80/20 or leaner)
• ½ cup (25 g) brioche breadcrumbs
• 2–3 tbsp (30–45 ml) whole milk
• 1 small onion, grated
• 1 garlic clove, minced
• 1 tsp (5 ml) Dijon mustard
• 1 tsp (5 ml) Worcestershire sauce
• ½ tsp (2.5 ml) sea salt
• Cracked black pepper, to taste
• Olive oil, for searing

For the Gravy
• 1 tbsp (15 ml) Olive oil
• 1 small onion, thinly sliced
• 4 oz (115 g) Chestnut mushrooms, sliced
• 1 Tbs (8 g) flour
• 2 cups (500 ml) beef stock
• Optional: splash of Worcestershire sauce, to taste

Method

1. Make the Patties
   In a large bowl, soak the brioche breadcrumbs in the whole milk for 2–3 minutes until softened. Add the grated onion, garlic, mustard, Worcestershire sauce, salt, and pepper. Add the ground beef and mix gently by hand until just combined. Do not overwork the mixture. Shape into 3–4 oval patties.

2. Sear the Patties
   Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sear the patties for 3–4 minutes per side until well browned. They do not need to be fully cooked at this stage. Transfer to a plate and set aside.

3. Make the Gravy
   Lower the heat to medium. Add additional oil to the same skillet (if needed) and sauté the sliced onion for about 2-3 minutes. Add the mushrooms and cook until softened and golden, about 5–6 minutes.

4. Build the Gravy
   Sprinkle in the flour and stir to coat. Cook for 1 minute to remove the raw taste. Gradually pour in the beef stock, stirring constantly. Add a splash of Worcestershire if you like. Simmer for 3–5 minutes until thickened slightly.

5. Simmer the Steaks
   Nestle the seared patties into the gravy. Lower the heat to a gentle simmer, cover, and cook uncovered for 10 minutes until the patties are cooked through and the gravy is rich. Cover and cook 2-3 minutes more.

6. Serve
   Plate with mashed potatoes and green beans or seasonal vegetables. Spoon over plenty of the mushroom-onion gravy. Serve hot.

A Brief History

Salisbury steak traces its roots to the American Civil War, when Dr. James H. Salisbury, a physician and pioneering nutrition advocate, promoted a diet focused on ‘minced’ beef in broth to improve soldier health. His namesake dish evolved into the home-style classic we know today: seasoned ground beef patties served in rich brown gravy. Over time, it became a staple of diners, cafeterias, and weeknight tables — a nostalgic reminder of comfort food's enduring place in American life.