A hearty and comforting dinner featuring juicy Salisbury-steak patties smothered in rich mushroom-onion gravy, served alongside warm honey-butter croissants for a satisfying finish.
Why You’ll Love This Recipe
This meal brings together classic comfort flavors with a touch of something special: the steak patties are seasoned and seared to perfection, the gravy is rich and full-flavored, and the honey-butter croissants add a sweet-savory baked treat that elevates the plate. It’s a complete dinner that feels both homey and a bit elevated — perfect for a weeknight treat or a cozy weekend meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 oz (about 340 g) white or cremini mushrooms, sliced
1 cup diced onion
Salt, to taste
2 tablespoons all-purpose flour
3 cups beef broth
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
For the Honey Butter Croissants:
4 croissants
4 tablespoons unsalted butter, softened
2 tablespoons honey
1 teaspoon freshly chopped parsley (optional)
Directions
In a mixing bowl, combine the ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, dry mustard, soy sauce and black pepper. Mix gently until combined. Cover and refrigerate for at least 2 hours.
For the gravy, melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and onions, season with salt and sauté 5–8 minutes.
Reduce heat to medium, sprinkle in the flour and stir for 3 minutes. Gradually add the beef broth, ketchup and Worcestershire sauce. Simmer about 10 minutes until slightly thickened.
Remove meat mixture from the fridge. Shape into 4 equal oval patties about 1/2 inch thick.
Melt the remaining 2 tablespoons butter in a clean skillet over medium-high heat. Brown patties for 2–3 minutes per side. Pour gravy over the patties, simmer 5 minutes or until fully cooked (internal temperature 70°C/160°F).
Preheat the oven to 190°C (375°F). Mix softened butter with honey. Slice croissants, spread honey butter inside, close and warm for 5 minutes. Garnish with parsley if desired.
Serve a Salisbury steak patty with plenty of gravy and a warm honey-butter croissant on the side.
Use a blend of ground beef with ground turkey for a lighter flavor.
Omit mushrooms for a simpler onion-based gravy.
Add thyme or rosemary to the gravy for added aroma.
Add a splash of red wine while cooking the onions for deeper flavor.
Make mini patties for a kid-friendly version.
Storage/Reheating
Refrigerate leftover patties and gravy in an airtight container for 3–4 days. Reheat in a skillet over medium-low heat or microwave in short intervals.
Reheat croissants wrapped in foil in a 160°C (325°F) oven for about 5 minutes.
FAQs
Can I make the patties ahead of time?
Yes, you can shape the patties and refrigerate them for up to 24 hours before cooking.
Can I freeze Salisbury steak?
Yes. Store fully cooked patties and gravy in freezer containers for up to 3 months.
What sides go well with Salisbury steak?
Mashed potatoes, roasted vegetables, rice or buttered noodles pair beautifully.
Do I have to chill the meat mixture?
Chilling helps the patties hold their shape and improves texture, so it’s recommended.
Can I use ground turkey instead of beef?
Yes, but cook carefully as turkey tends to be leaner and can dry out.
How do I thicken gravy if it’s too thin?
Mix 1/2 teaspoon flour with cold water to form a slurry and whisk it into the simmering gravy.
How can I make the gravy richer?
Add a teaspoon of butter or a splash of cream at the end of cooking.
Can I make honey-butter croissants without an oven?
Yes. Gently warm them in a covered skillet over low heat.
Can I use margarine instead of butter?
Yes, but the flavor will be slightly different.
Can I reduce the sweetness in the croissants?
Use less honey or replace part of it with a mild syrup alternative.
Conclusion
This comforting Salisbury steak dinner paired with warm honey-butter croissants is a satisfying, home-style meal that brings rich flavors and cozy textures to the table. It’s simple to prepare, elegant enough for guests and perfect for a family dinner you’ll want to make again and again.
Juicy Salisbury steak patties smothered in rich mushroom-onion gravy and served with warm honey-butter croissants for a comforting and satisfying homemade dinner.
12 oz (about 340 g) white or cremini mushrooms, sliced
1 cup diced onion
Salt, to taste
2 tablespoons all-purpose flour
3 cups beef broth
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
4 croissants
4 tablespoons unsalted butter, softened
2 tablespoons honey
1 teaspoon freshly chopped parsley (optional)
Instructions
In a mixing bowl, combine the ground beef, bread crumbs, egg, ketchup, Worcestershire sauce, dry mustard, soy sauce and black pepper. Mix gently until combined. Cover and refrigerate for at least 2 hours.
For the gravy, melt 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms and onions, season with salt and sauté 5–8 minutes.
Reduce heat to medium, sprinkle in the flour and stir for 3 minutes. Gradually add the beef broth, ketchup and Worcestershire sauce. Simmer about 10 minutes until slightly thickened.
Remove meat mixture from the fridge. Shape into 4 equal oval patties about 1/2 inch thick.
Melt the remaining 2 tablespoons butter in a clean skillet over medium-high heat. Brown patties for 2–3 minutes per side. Pour gravy over the patties, simmer 5 minutes or until fully cooked (internal temperature 70°C/160°F).
Preheat the oven to 190°C (375°F). Mix softened butter with honey. Slice croissants, spread honey butter inside, close and warm for 5 minutes. Garnish with parsley if desired.
Serve a Salisbury steak patty with plenty of gravy and a warm honey-butter croissant on the side.
Notes
Chilling the patties helps them hold shape and improves texture.
Add a splash of cream or butter to the gravy at the end for extra richness.
You can warm croissants in a skillet if you don’t have an oven.
Use less honey for a milder sweetness in the croissants.
