Salisbury Steak with Mushroom Gravy. A budget friendly, very tasty 70’s throwback comfort food recipe that deserves to make a big comeback!
My son Noah asked me one day, “What exactly is Salisbury Steak anyway? Is it even steak?”
He’d only really ever heard of it and never tried it. I explained as best I could about this cliché throwback to the 70’s TV dinner.
It’s been many years since I’ve even seen a TV dinner but I vividly remember them, and not particularly favourably. The TV commercial for the Hungry Man Salisbury Steak Dinner is stuck in my brain for sure.
I described it as sort of, “more like meatloaf patties cooked in gravy and served with mashed potatoes”. Suddenly it didn’t sound so bad at all, it just sounded like a good home cooked dinner.
Taking cues from my meatloaf recipe and some simple mushroom gravy, I set out to revisit the 70’s. It was worth the trip.
Maybe I should revisit some other out of fashion meals because the whole family thought it was excellent.
We’ve served it several times since, proving that good home cooking never really does go out of style.
- I’ve been grinding my own beef for years now using an attachment on my KitchenAid Mixer. I like a coarser grind which adds a more meaty texture to the final result when making this recipe.
- Using lean ground beef also keeps this recipe on the healthier side without sacrificing flavour in the least. By grinding your own, you can also control the fat content very well, by trimming the beef well before grinding.
- If using store bought beef stock in this recipe, be sure to choose a low sodium or sodium free version. Or try our no fuss Oven Method for making stock.
For more tried and true recipes, check out this collection of our 25 Most Popular Recipes since Rock Recipes began back in 2007.
This recipe first appeared in my second cookbook, Rock Recipes 2, More Great Food and Photos from my Newfoundland Kitchen.
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For the Steak patties
- 3 slices day old white bread
- 1/2 cup milk
- 2 1/2 pounds lean ground beef
- 1/4 tsp ground nutmeg
- 1/2 tsp dry thyme
- Pinch of salt and pepper to lightly season
For the mushroom gravy
- 3 tbsp butter
- 1 cup sliced fresh button mushrooms
- 3 cloves minced garlic
- 1 small red onion, finely diced
- 3 tbsp flour plus 3 tablespoons butter
- 3 cups low sodium or salt free beef stock, heated to almost boiling
- pinch salt and pepper
- 3 tbsp Worcestershire Sauce
To prepare the Steak Patties
- Pull the bread apart with your fingers into large breadcrumbs. Pour the milk over the breadcrumbs and let stand for 5 minutes, then gently combine the soaked crumbs with the ground beef, nutmeg, thyme salt and pepper. Form into 8 oval shaped patties.
- Add a little canola oil to a hot cast iron pan and brown the patties well on both sides, about 2- 3 minutes per side on medium high heat. Remove the browned patties and add them to a covered casserole dish or small covered roasting pan.
- Drain any excess fat from the cast iron pan, add the 3 tbsp butter and brown the mushrooms for a few minutes. Add those to the steak patties in the casserole dish.
- Next, add the onions and garlic to the cast iron pan, reduce the heat to medium and cook until the onions have softened. Add to the pan along with the steak patties and mushrooms.
- Heat the beef stock to almost boiling. Cook the flour and butter together in the cast iron pan over medium low heat until foamy, about 2 minutes. Slowly pour in the hot stock whisking constantly add the Worcestershire Sauce salt and pepper. This will create a thin gravy which is then poured over everything else in the casserole dish or roasting pan. Cover and cook in a 325 degree oven for about an hour. Serve with mashed potatoes and steamed vegetables.
Serving Size1 serving
Amount Per Serving Calories 472Total Fat 27gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 11gCholesterol 150mgSodium 42820mgCarbohydrates 13gFiber 1gSugar 2gProtein 43g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.