Salisbury Steak with Mashed Potatoes & Gravy

classic Salisbury steak with mashed potatoes and brown gravy—comfort food at its best. Here’s a full, easy-to-follow recipe so you can recreate it:

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🥩 Salisbury Steak with Mashed Potatoes & Gravy

🍽️ Servings

4 servings

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🧾 Ingredients

For the Salisbury Steaks:

• 1 lb (450g) ground beef
• 1/3 cup breadcrumbs
• 1 egg
• 1/4 cup milk
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp ketchup
• 1 tbsp Worcestershire sauce
• 1 tsp Dijon mustard
• Salt & pepper to taste
• 1 tbsp olive oil (for cooking)

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For the Gravy:

• 2 tbsp butter
• 2 tbsp flour
• 2 cups beef broth
• 1 tsp Worcestershire sauce
• 1/2 onion, thinly sliced (optional but recommended)
• Salt & pepper to taste

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For the Mashed Potatoes:

• 2 lbs potatoes (Yukon Gold or Russet), peeled & chopped
• 1/2 cup milk (warm)
• 4 tbsp butter
• Salt to taste

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👨‍🍳 Instructions

1. Make the Mashed Potatoes

1. Boil potatoes in salted water for 15–20 minutes until fork-tender.
2. Drain and mash with butter and warm milk.
3. Season with salt and keep warm.

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2. Prepare the Salisbury Steaks

1. In a bowl, mix ground beef, breadcrumbs, egg, milk, onion, garlic, ketchup, Worcestershire sauce, mustard, salt, and pepper.
2. Form into 4 oval patties.
3. Heat olive oil in a skillet over medium heat.
4. Cook patties 4–5 minutes per side until browned. Remove and set aside.

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3. Make the Gravy

1. In the same pan, melt butter. Add sliced onions and cook until soft.
2. Stir in flour and cook for 1–2 minutes (this removes raw flour taste).
3. Gradually whisk in beef broth to avoid lumps.
4. Add Worcestershire sauce, salt, and pepper. Simmer until thickened.

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4. Finish the Dish

1. Return the patties to the skillet.
2. Spoon gravy over them and simmer for 10–15 minutes until fully cooked and tender.

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5. Serve

• Spoon mashed potatoes onto a plate.
• Place Salisbury steaks on top.
• Generously ladle gravy over everything.
• Garnish with chopped parsley if you like.

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💡 Tips

• Add mushrooms to the gravy for extra depth.
• Use a mix of beef and pork for juicier patties.
• Don’t overmix the meat—keeps it tender.