beefmushroomeggs
Smothered Salisbury Steak with Mushroom Gravy
Seasoned beef patties are browned, then finished gently in a savoury mushroom gravy made with wine, beef stock and Dijon mustard.
From YouTube · Dec 6, 2025
Seasoned beef patties are browned, then finished gently in a savoury mushroom gravy made with wine, beef stock and Dijon mustard.
15 min
Prep time
25 min
Cook time
40 min
Total time
4 servings
Yield
Ingredients
21 ingredients- SALISBURY STEAKS
- 450 g lean ground beef
- 30 g panko breadcrumbs
- 1 large egg
- 2 tbsp ketchup
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- MUSHROOM GRAVY
- 2 1/2 tbsp butter, divided
- 2 shallots, thinly sliced
- 1 garlic clove, finely chopped
- 250 g cremini mushrooms, sliced
- 2 tbsp all-purpose flour
- 236 ml dry white wine, such as Chardonnay or Sauvignon Blanc
- 470 ml beef stock
- 2 tsp Dijon mustard
- 2 tsp Worcestershire sauce
- 1/2 tsp salt, or to taste
- 1/2 tsp ground black pepper, or to taste
Method
21 steps- Combine the ground beef, breadcrumbs, egg, ketchup, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, salt and black pepper in a large bowl.
- Mix gently until evenly combined.
- Divide the mixture into four equal portions.
- Shape each portion into an oval patty approximately 2 cm thick.
- Melt 1 tablespoon butter in a large frying pan over medium-high heat.
- Cook the patties for approximately 2 minutes on the first side, until browned.
- Turn and cook for another minute; they do not need to be cooked through yet.
- Transfer the patties to a plate.
- Add 1 tablespoon butter to the same pan.
- Add the shallots and garlic and cook over medium heat for approximately 1 minute.
- Add the sliced mushrooms and cook for approximately 4 minutes, stirring frequently, until browned.
- Reduce the heat to low.
- Stir in the flour and cook for 30 seconds.
- Add the remaining 1/2 tablespoon butter and stir for another 30 seconds.
- Pour in the white wine and stir until the flour has dissolved.
- Gradually add the beef stock while stirring.
- Add the Dijon mustard, Worcestershire sauce, salt and black pepper.
- Simmer the gravy for 2–3 minutes.
- Return the patties and any resting juices to the pan.
- Spoon the gravy and mushrooms over the patties.
- Simmer for 7–8 minutes, until the patties are cooked through and the sauce has thickened.
Recipe notes
Helpful tips
- Mix the beef mixture gently so the patties remain tender.
- Brown the patties first without cooking them through, as they finish cooking in the gravy.
- Add the beef stock gradually while stirring to keep the gravy smooth.
Equipment
- Large mixing bowl
- Large frying pan
- Spatula
- Wooden spoon
Storage
Cool and refrigerate the patties and gravy together in an airtight container. Reheat gently until piping hot throughout.
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