Grammy's Kitchen · Salisbury Steak · Salisbury Steak with Mushroom Gravy
One of 26 salisbury steak recipes we measured
It ranks #3 of 26 for glaze depth among the salisbury steak recipes we compared. 612 cooks on www.recipetineats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 26.
| this recipe | typical | |
|---|---|---|
| binder | 11% | 6% |
| egg | 10% | 10% |
| aromatics | 32% | 17% |
| sweetener | 7% | 3% |
| salt | 0% | 0% |
| liquid | 120% | 79% |
| vegetables and beans | 30% | 38% |
Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 75 g | 1/2 onion ((white, brown or yellow)) |
| 54 g | 1/2 cup panko breadcrumbs ((or 1/3 cup ordinary breadcrumbs)) |
| 500 g | 1 lb/500g ground beef (mince) |
| 3 g | 1 garlic clove (, minced) |
| 50 g | 1 egg |
| 34 g | 2 tbsp ketchup |
| 4 g | 1 beef bouillon cube (, crumbled) |
| 3 g | 1/2 tsp Worcestershire sauce |
| 13 g | 3 tsp dijon mustard (OR 2 tsp dry mustard powder) |
| 14 g | 1 tbsp olive oil |
| 6 g | 2 garlic cloves (, minced) |
| 75 g | 1/2 onion (, finely chopped) |
| 150 g | 5 oz/150g mushrooms (, sliced) |
| 30 g | 30g / 2 tbsp unsalted butter |
| 22 g | 3 tbsp flour ((all purpose / plain)) |
| 480 g | 2 cups beef broth / stock (, low sodium) |
| 118 g | 1/2 cup water |
| 9 g | 2 tsp dijon mustard |
| 11 g | 2 tsp Worcestershire sauce |
| Salt and pepper |
Method: 11 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I’ve made this so many times that I have it memorized. I’ve devised some shortcuts because it’s hard for me to stand for long. The first time I made this I followed the recipe exactly. So I know what flavors are there. Here are my modifications. I leave out” — a cook, 5.0★
“We made this a few weeks ago, for two of us, and made 4 patties instead of 5. Had no problem with keeping the patties together, and we loved the texture, a little soft but not mushy. We froze two, though a little light on the gravy because my husband over did ” — a cook, 5.0★