Salisbury Steak with Mushroom Gravy

Looking for some comfort?  Try this amazing recipe for Salisbury Steak with Mushroom Gravy.  This recipe is another way to use up that ground beef you have in the freezer.

Serves 4 - 8


Salisbury Steak

  •  1/2 yellow onion, pureed
  • 1/2 cup panko crumbs or regular breadcrumbs
  • 1-3/4 pounds lean ground beef
  • 1 egg, beaten
  • 2 tbsp ketchup
  • 1 beef bouillon crumbled or 2 tbsp powdered beef bouillon
  • 1 tsp Worcestershire sauce
  • 1 tbsp grainy Dijon mustard
  • 1-2 tbsp olive oil


  • 2 tbsp unsalted butter, more if needed
  • 2 garlic cloves, minced
  • 1/2 yellow onion, finely chopped
  • 10 oz sliced mushrooms
  • 3 cups beef stock
  • 1 tbsp cornstarch
  • 2 tbsp cold water
  • 1 tbsp grainy Dijon mustard
  • 1 tbsp Worcestershire sauce
  • salt and pepper to taste
  • fresh parsley, chopped for garnish (optional)


  1. Combine breadcrumbs and pureed onion.  Set aside for a few minutes to soften the breadcrumbs.
  2. In a large bowl combine the beef, egg, ketchup, Dijon, bouillon, Worcestershire sauce, and breadcrumb mixture.  Mix until combined.  
  3. Spread mixture into the bottom of a Burger Master tray and place lid on top to create 8 steak patties. 
  4. In a deep saute pan on medium heat add the olive oil.  Brown the beef steaks on both sides, they do not need to be cooked through as they will finish cooking in the gravy.  Once browned, remove to a plate, set aside.
  5. Add the butter to the pan, once melted add the garlic and onions.  Saute until translucent. 
  6. Add the sliced mushrooms and cook until golden brown.  Add more olive oil or butter if the mushrooms seem to dry.  
  7. Push the mushrooms to the side of the pan.  Pour in the beef broth.  In a small bowl, combine the cornstarch and cold water.  Add to the beef broth and whisk until smooth.  
  8. Add in the Dijon mustard, Worcestershire sauce and salt and pepper to taste.  
  9. Add back the beef steaks, cover the pan, reduce heat and simmer for 10 minutes. 
  10. Serve with mashed potatoes and sprinkle with parsley.