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Salisbury Steak with caramiled onion and Mushroom Gravy


A quick but tasty beef dish best served with creamed Horseradish potato and fresh veg

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Rate this recipe 4.3/5 (6 Votes)


  • 2 large red onions ( thinly sliced )
  • 2 tablespoons of unsalted butter
  • 2 tablespoons of plain flour
  • 700ml beef stock
  • 200ml dry red wine ( optional )
  • 1 tbsp tomato puree
  • 1 tbsp brown sugar
  • salt/pepper to taste
  • 450g lean minced beef
  • 1 egg yolk
  • 1 clove garlic ( minced )
  • 3 tbsp chopped parsley
  • 1/2 tsp dried thyme
  • 1/2 cup of cooked white rice
  • 1 tsp Worcestershire sauce
  • salt/pepper to taste


servings 4
Level of difficulty Easy
Preparation time 15mins
Cooking time 20mins
Cost Average budget


Step 1

To make the gravy.Heat the butter in a large sauté pan and add onions and sugar, cook over a medium-high heat until onions start to brown, stirring occasionally.

Step 2

When onions are slightly softened and turning a deep honey brown, add 100 ml of beef stock. Reduce heat, cover and continue cooking, adding more broth as needed to prevent the bottom of the pan from burning (should take about 20 mins ).

Step 3

Now stir in the flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef stock and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.

Step 4

To make the steaks. Mix minced beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick.

Step 5

Heat olive oil in a large nonstick frying pan set over a medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve creamed Horseradish potato and fresh veg

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