Salisbury Steak & Mushroom Gravy

1 slice of bread
1/3 cup milk
2/3 lb lean ground beef
1/3 lb ground pork
1/3 lb ground veal
1 small onion, grated
3 cloves garlic, grated
1 onion, chopped
8 oz sliced crimini mushrooms
1/2 teaspoon thyme
1/8 teaspoon nutmeg
1 2/3 cup beef stock
2-3 tablespoons superfine flour (like Wondra)
sea salt

Soak the bread in the milk in a small saucer. When fully soaked, squeeze out the excess milk and then break into small pieces. Mix with the meat, grated onion, 2/3 of the garlic, salt and pepper. Form into 4-6 small, flat patties. Heat oil in the pan. Cook until quite browned on both sides and nearly cooked through. Remove to a plate and cover in foil. Add the remaining onion, garlic and mushrooms and saute until the onions are translucent. Add the stock, spices and whisk in the flour. Return the patties to the pan and cook until the sauce has reduced and the patties are fully cooked. Serve immediately over potatoes or noodles.

My thoughts:

I’ve been in a bit of food-nostalgic mood lately. I had actually been thinking about Salisbury steak when I saw it on the menu at Artifact Coffee as part of their new-ish supper menu and had to have it. We went and it was tasty but I thought it could be improved upon. They served the gravy on the side and it was fine, but the result was more of a of a hamburger served on vegetables with a bit of sauce than true Salisbury steak. Disappointing! I came home and decided I needed to make my own. And serve it over mashed potatoes, as is only proper. It really is quite simple and miles beyond the boil-in-a-bag, tv dinner or soup mix versions you might be familiar with. It is basically a flat meatball in mushroom-y, onion gravy. What isn’t there to love?


  1. Thanks for the inspiration. It was a welcome change. My husband couldn't believe that I actually made his favorite thing in the whole wide world (that he usually only got in a greasy spoon while on the road before he retired) Everyone loved it.

  2. No one ever seems to make any recipes that call for 2 cups of beef stock, which is what you get from a standard every day run of the mill packaged bullion. Love the recipe, but 1-2/3 cups of beef stock?

  3. Yes. I don't use bullion so I don't know about that but I found that 2 cups made the sauce too thin. You could try it though!

  4. I meant to add, I use the cartons of stock. They are resealable so I just use what I want and store the rest in the fridge for another day.

  5. I normally make my own stock, but I run out sometimes and bullion is a convenient second option – and they almost always sell it in two cup cubes, which are always inconvenient to break up. I just adjust the salt to compensate. Boxed stock is too expensive most of the time.I definitely have to try some of your other recipes, too. This one was awesome – just what we were looking for!

  6. I'm glad you enjoyed it!