Salisbury Steak with Mushroom Gravy and Potatoes
In the UK: Salisbury Steak with Mushroom Gravy and Mash
- 41 mintotal time
- $3.62£2.23a serving
- 813774calories
- 3738 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Seasoned beef patties cooked in the air fryer, smothered in onion and mushroom gravy, with mash and peas.
Ingredients
Serves 4.
- 2 lb russet potatoes, peeled and cut into chunks
- 1 lb ground beef (80/20)
- 1 oz panko breadcrumbs
- 1 large egg
- 1 yellow onion, half grated, half sliced
- 9 oz white mushrooms, sliced
- 2¼ cups frozen peas
- 2 tsp Dijon mustard
- 2 tbsp soy sauce
- ½ tsp garlic powder
- 2 tbsp vegetable oil
- 2 tbsp all-purpose flour
- ½ tsp dried thyme
- 1 vegetable bouillon cube
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: wheat (gluten), egg, soy, mustard, celery, sulfites. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the potatoes in a large saucepan, cover with just-boiled water, add a pinch of salt and boil for 15 minutes until very tender.
- Heat the air fryer to 400°F. Mix the ground beef with the panko, eggs, the grated half of the yellow onion, the Dijon mustard, 1 tablespoon of the soy sauce, the garlic powder, ½ teaspoon of salt and some black pepper. Shape into 4 oval patties and wash your hands in hot, soapy water.
- Using tongs, air-fry the patties in a single layer (if your basket can't hold all 4, use the oven method) for 10–12 minutes, turning halfway, until browned and cooked through with no pink inside (160°F).
- Meanwhile, heat the vegetable oil in a frying pan on medium-high heat and cook the mushrooms and the sliced onion for 6 minutes until browned. Stir in the all-purpose flour and dried thyme for 1 minute, then gradually add 1½ cups (360 ml) of water with the bouillon cube crumbled in and the rest of the soy sauce. Simmer for 3 minutes until thick, then add the patties to the gravy to rest for 3 minutes.
- Add the peas to the potatoes for the last 3 minutes and cook until steaming hot. Lift out the peas with a slotted spoon, drain the potatoes, keeping a little of the cooking water, and mash with the olive oil, a splash of the water, and salt and pepper. Wash the tongs before using them to serve. Serve the patties and gravy with the mash and peas.
Leftovers: Fridge 2 days; reheat the patties in the gravy until piping hot.
Ingredients
Serves 4.
- 900 g white potatoes, peeled and cut into chunks
- 500 g beef mince (20% fat)
- 40 g panko breadcrumbs
- 1 egg
- 1 onion, half grated, half sliced
- 250 g mushrooms, sliced
- 300 g frozen peas
- 2 tsp Dijon mustard
- 2 tbsp soy sauce
- ½ tsp garlic granules
- 2 tbsp vegetable oil
- 2 tbsp plain flour
- ½ tsp dried thyme
- 1 vegetable stock cube
- 3 tbsp olive oil
- salt, to taste
- black pepper, to taste
Contains: gluten, egg, soya, mustard, celery, sulphites. Check the label: milk. Always read the labels if you cook for someone with an allergy.
Method
- Put the kettle on. Put the potatoes in a large saucepan, cover with just-boiled water, add a pinch of salt and boil for 15 minutes until very tender.
- Heat the air fryer to 200°C. Mix the beef mince with the panko, eggs, the grated half of the onion, the Dijon mustard, 1 tablespoon of the soy sauce, the garlic granules, ½ teaspoon of salt and some black pepper. Shape into 4 oval patties and wash your hands in hot, soapy water.
- Using tongs, air-fry the patties in a single layer (if your basket can't hold all 4, use the oven method) for 10–12 minutes, turning halfway, until browned and cooked through with no pink inside (71°C).
- Meanwhile, heat the vegetable oil in a frying pan on medium-high heat and cook the mushrooms and the sliced onion for 6 minutes until browned. Stir in the plain flour and dried thyme for 1 minute, then gradually add 360 ml of water with the stock cube crumbled in and the rest of the soy sauce. Simmer for 3 minutes until thick, then add the patties to the gravy to rest for 3 minutes.
- Add the peas to the potatoes for the last 3 minutes and cook until steaming hot. Lift out the peas with a slotted spoon, drain the potatoes, keeping a little of the cooking water, and mash with the olive oil, a splash of the water, and salt and pepper. Wash the tongs before using them to serve. Serve the patties and gravy with the mash and peas.
Leftovers: Fridge 2 days; reheat the patties in the gravy until piping hot.
Nutrition per serving
| Calories | 813 |
|---|---|
| Protein | 37 g |
| Carbohydrate | 67 g |
| Fat | 45 g |
| Fiber | 10 g |
| Sodium | 1342 mg |
| Calories | 774 |
|---|---|
| Protein | 38 g |
| Carbohydrate | 68 g |
| Fat | 41 g |
| Fibre | 11 g |
| Sodium | 1139 mg |
Worked out from the ingredients, 582 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.62 a serving in the US (range $2.77–$4.80) and £2.23 in the UK (range £1.71–£2.95). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
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