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 flour (all purpose/plain)

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: Grate the 1/2 onion directly over the breadcrumbs using a box grater. Mix them together with your fingers and let soak for a few minutes.

Step 2: In a large bowl, add the soaked breadcrumbs and onion mixture along with ground beef, minced garlic, egg, ketchup, crumbled beef bouillon cube, 1/2 tsp Worcestershire sauce, and 3 tsp dijon mustard. Mix with your hands until just combined and the mixture becomes a bit pasty to help the patties hold together.

Step 3: Divide the mixture into five equal portions. Shape each portion firmly into oval patties 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 about 1 minute until browned. Flip gently and brown the other side. The patties should 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 minced garlic to the skillet. Cook for about 2 minutes until the onions turn translucent.

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

Step 7: Reduce the heat to medium and add the butter. Once melted, stir in the flour and cook for 30 seconds, stirring constantly to form a roux.

Step 8: Gradually whisk in the beef broth, stirring to avoid lumps. Then whisk in 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 into the skillet. Simmer for 5–7 minutes, stirring occasionally and spooning gravy over patties, until the gravy thickens. If the gravy thickens too quickly, add a bit more water.

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

Step 11: Serve the Salisbury steaks topped with mushroom gravy. They are delicious over mashed potatoes and can be garnished with parsley if desired.

Tips & Variations

For extra flavor, try mixing a bit of finely chopped fresh herbs like thyme or parsley into the beef mixture.

You can substitute ground beef with a mix of beef and pork for a richer taste.

If you prefer a thicker gravy, reduce the amount of water or cook the gravy a bit longer to concentrate the flavors.

Use regular breadcrumbs if panko is unavailable; soak slightly longer for best texture.

Serve over creamy mashed potatoes, egg noodles, or steamed vegetables for a complete meal.

FAQs

Can I make Salisbury steak ahead of time?

Yes, you can prepare the patties in advance and store them in the refrigerator for up to 24 hours before cooking. The gravy is best made fresh but can be reheated with the steaks.

What can I use instead of Worcestershire sauce?

If you don’t have Worcestershire sauce, you can substitute with soy sauce mixed with a little vinegar or a splash of balsamic vinegar for a similar tangy depth.