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overhead view of salisbury steak with mashed potatoes on a white plate
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5 from 10 votes

Salisbury Steak

Growing up in the sixties, Salisbury steak with mushroom gravy was a pretty common menu item. Change up your weeknight menu with this delicious Jersey diner-style dish!
Prep Time20 mins
Cook Time40 mins
Course: Entree
Cuisine: American
Servings: 4
Calories: 478kcal


Salisbury Steak

  • ½ medium onion grated
  • cup panko breadcrumbs
  • 1 lb ground beef lean
  • 1 clove garlic finely minced
  • 1 large egg
  • 2 tbsp ketchup
  • 1 tbsp Worcestershire sauce
  • 1 tbsp spicy deli mustard

Mushroom Gravy

  • 1 tbsp vegetable oil
  • 2 cloves garlic finely minced
  • 2 tbsp shallots finely chopped (onion can be substituted)
  • 8 ounces mushrooms sliced
  • 2 tbsp butter unsalted
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup water
  • 2 tsp spicy deli mustard
  • 2 tsp Worcestershire sauce
  • sea salt and black pepper to taste


Salisbury Steaks

  • Place the breadcrumbs in a large mixing bowl and using a box grater, grate the onion over the breadcrumbs (let all the juice go into the breadcrumbs).
    Use your fingers to mix and leave them to soak for a few minutes
  • Add the remaining Salisbury Steak ingredients into the bowl and using your hands mix the ingredients until fully combined.
    Continue to mix the ingredients until the mixture becomes sticky. This will help keep the patties together.
  • Divide the mixture into 8 portions and press the mixture firmly together into oval patties about ¾ of an inch thick
  • Add the cooking oil to a large skillet over medium-high heat and gently add the formed Salisbury Steaks. Cook the first side for 1-2 minutes or until nicely browned, then gently flip the steak over and brown the other side.
  • When the Salisbury steaks have browned on both sides remove them from the pan and set them aside in a baking dish while you make the mushroom gravy.
    *they will still be raw inside

Mushroom Gravy

  • Using the same skillet add the mushrooms, chopped onion and garlic. Add more oil to the pan if needed. Saute until the mushrooms are partially cooked.
  • Turn the heat down to medium-low and add the butter.
  • When the butter has melted, add the flour to the mixture, mix well and allow to cook for 2 minutes. Keep stiring the mixture so the roux doesn’t burn.
  • Gradually add in the beef broth, stirring as you add to keep the gravy smooth and lump free.
  • Add the mustard, worchesteshire, salt and pepper. Mix well.
    *If the mixture is too thick add a little water or more stock to the pan. If the mixture is too loose, allow it to cook a little longer to reduce the sauce and thicken.
  • Place the Salisbury steaks in a baking dish and pour the mushroom gravy over top of the steaks.
  • Cover the baking dish with foil and bake at 350 degrees F for 30 minutes or until an internal temperature of 165 degrees has been reached.
  • Garnish with chopped parsley and serve the Salisbury steaks topped with mushroom gravy with a sice of homemade mashed potatoes.


Calories: 478kcal | Carbohydrates: 16g | Protein: 26g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 795mg | Potassium: 722mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 71mg | Iron: 4mg