Salisbury Steak




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•1/2 onion

•1/2 cup panko

•1 lb/500g beef

•2 minced cloves

•1 egg

•2 tbsp ketchup

•1 crumbled beff bouillon cube

•1/2 tsp Worcestershire sauce

•3 tsp eng must


•1 tbsp olive oil

•2 garlic cloves wicked fine mince

•1/2 onion finely chopped

•150g mushrooms , sliced

•2 tbsp unsalted butter

•3 tbsp flour (all purpose / plain)

•2 cups beef broth

•1/2 cup water

•2 tsp eng must

•2 tsp Worcester



•Brown patties - Heat oil in a skillet over high heat. Add the steaks and cook the first side for 1 minute or until browned, then gently flip and brown the other side (they will still be raw inside). Remove onto plate.

•Cook aromatics - If skillet is looking dry, add a touch more oil. Add chopped onion and garlic and cook for 2 minute until onions are a bit translucent.

•Cook mushrooms - Add the mushrooms into the skillet and cook for 2 - 3 minutes until golden.

•Make gravy roux - Turn heat down to medium. Add butter. Once melted, add flour and cook for 30 seconds, stirring constantly.

•Gravy - Gradually add in beef broth, stirring as you go. Once mostly lump free, whisk in remaining Gravy ingredients.

•Finish cooking steaks - Add steaks along with the juices on the plate. Cook for 5 - 7 minutes, or until gravy is thickened, stirring occasionally around the steaks. If the gravy thickens too quickly, add more water.

•Season gravy - Remove steaks onto a plate. Taste gravy and adjust salt and pepper to taste.

•Serve salisbury steaks topped with the mushroom gravy - over mashed potato is ideal! Sprinkle with a bit of parsley if desired.




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