Salisbury is a classic American recipe using patties shapes instead of meatballs. A creamy mushroom and onion gravy with meatballs served with a delicious mash potato.


Serves: 4

  • 500g minced beef
  • 1 egg
  • 1 garlic clove, chopped
  • 1 onion, chopped
  • 4 tbsp breadcrumbs
  • 1 tsp dried mixed herbs
  • 1 tbsp oil
  • 1 tbsp butter
  • 1 onion, sliced
  • 200g button mushrooms, sliced
  • 2 tbsp plain flour
  • 1 tbsp Worcestershire Sauce
  • 500ml beef stock
  • 100ml milk or cream
  • Salt and pepper, to taste

To serve

  • Mash potato (my preference), or sauté potato or pasta


  1. In a bowl, combine the minced beef, egg, 1 onion, garlic, breadcrumbs and dried herbs.
  2. Shape 12 -16 meatballs and keep aside.
  3. In a sauté pan, over medium heat, drizzle the oil and add the beef meatballs. Cook for five to colour well all around. Remove from the pan and set aside.
  4. Add the butter and mushrooms and the rest of the chopped onions. Sauté on medium heat for about 3 - 4 minutes or until browned. Sprinkle the flour over the vegetables and cook the flour for thirty seconds to one minute.
  5. Slowly whisk in the Worcestershire sauce and pour in the beef stock and cream
  6. Season with salt and pepper and return the coloured meatballs to the pan.
  7. Simmer for 5 - 10 minutes over low heat to reduce the sauce and ensure the beef patties are cooked through. Serve over mashed potatoes.