Salisbury Steak with Onion Gravy

The classic Salisbury Steak is smothered in a mushroom and onion sauce and is ready in just 30 minutes!

One of those comforting favourites that never goes out of style. It’s quick to prepare, inexpensive and very popular with children and adults alike! This homemade version is much better than the one you usually find in the frozen section of your grocery store.

The first step to making a Salisbury steak is to shape your meat patties. I like to use 90% lean ground beef because it has a lot of flavor but is not too fat. The meat is mixed with bread crumbs and seasonings and then formed into oval shaped “steaks”.

The patties are cooked until they are golden brown, then a simple sauce is prepared with onions, mushrooms, beef broth and a little cornstarch as a thickener. I usually use white button mushrooms, but other varieties of mushrooms such as cremini mushrooms would also be a good choice. I make it easy for myself by buying the mushrooms pre-sliced to save preparation time.


1 pound ground beef
⅓ cup bread crumbs
2 teaspoons ketchup
1 teaspoon mustard
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder – optional, use if not doing onion in gravy
1 onion – small
1 teaspoon oil
2 cups beef broth
4 tablespoons flour
1 teaspoon ketchup
½ teaspoons Worcestershire sauce


Take a big bowl
Mix the beef, breadcrumbs, 40g onion, egg, salt and black pepper
Separate into 4
Cooking in a pan for 10 min
Add beef broth, sliced ​​onion and mushrooms
Bring to a boil
Turn heat to low, cover, and cook until steaks are no longer pink in center (about 10 minutes)
Transfering steaks to a platter, also bring the mix back to boil
In a small bowl, mix the cornstarch with the water
Pour into the boiling mixture
Continue to cook, stirring, until the mixture thickens.
Pour over the steaks

Add Comment