About the Recipe
Salisbury Steak with Coates Butchers Perfect Beef Patties
A Classic Comfort Dish Elevated with Artisanal Flavour
Salisbury steak has long been an emblem of hearty, home-cooked comfort, conjuring images of rich, savoury gravy and tender beef melting in your mouth. In this recipe, we celebrate tradition while giving it an artisanal twist, choosing Coates butchers perfect beef patties as the foundation. These premium patties bring depth and succulence, ensuring every bite is as rich as the last. The crowning touch is a silky mushroom and onion gravy, thickened the classic way—with a roux—building layers of flavour and texture that coat the steak in pure luxury.
Using high-quality beef patties as the base for Salisbury steak streamlines the process without sacrificing authenticity or taste. Coates butchers’ attention to sourcing and preparation ensures the patties offer robust beefiness, subtle seasoning, and a delicate texture that stands up beautifully to a luscious sauce. The key to a memorable Salisbury steak is the interplay between the perfectly seared meat and a gravy with real body, achieved here by creating a roux—a blend of butter and flour cooked together and used as a thickening agent. Unlike gravies thickened with starch or cornflour, a roux delivers depth and a velvety finish that carries the earthy notes of mushrooms and sweet caramelised onions.
Whether you are preparing a nostalgic weeknight meal or impressing guests with a classic, this recipe will transport anyone to the heart of comfort food, made extraordinary with quality ingredients and time-honoured technique.
Ingredients
4 Coates Butchers Perfect Beef Patties (or premium-quality beef patties, approx. 110g each)
2 tablespoons olive oil
1 large onion, thinly sliced
250g button or chestnut mushrooms, cleaned and sliced
2 cloves garlic, minced
2 tablespoons unsalted butter
2 tablespoons plain flour
500ml beef stock
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and freshly ground black pepper, to taste
· 1 tablespoon chopped fresh parsley (optional, for garnish)
Preparation
Method
1. Prepare the Ingredients
· Take the Coates butchers patties from the fridge, and allow them to come to room temperature for 10 minutes. This ensures even cooking.
· Slice the onion thinly, clean and slice the mushrooms, and mince the garlic. Set aside.
2. Sear the Beef Patties
· Heat 1 tablespoon olive oil in a large heavy-bottomed skillet or frying pan over medium-high heat.
· Place the beef patties in the pan and cook for 3–4 minutes per side, until well browned. They do not need to be fully cooked through at this stage, as they will finish in the sauce.
· Remove the patties to a plate and cover loosely with foil to keep warm.
3. Sauté the Vegetables
· Reduce the heat to medium. Add the remaining 1 tablespoon olive oil to the same pan.
· Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are soft and beginning to caramelise—about 6–8 minutes.
· Add the mushrooms and cook for another 4–5 minutes, until the mushrooms release their juices and start to brown.
· Stir in the minced garlic and cook for 1 more minute, until fragrant.
4. Make the Roux
· Push the onions and mushrooms to the edge of the pan.
· Add the butter to the centre of the pan. Once melted, sprinkle in the flour and stir together to form a paste. Let the roux cook for 2 minutes, stirring constantly, until golden but not dark brown. This removes the raw taste of the flour and lays the foundation for a rich, smooth sauce.
5. Build the Gravy
· Gradually pour in the beef stock, stirring continuously to prevent lumps. Scrape up any browned bits from the bottom of the pan for extra flavour.
· Add the Worcestershire sauce and Dijon mustard. Season with salt and pepper to taste.
· Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring frequently, until it thickens to a nappe (coats the back of a spoon) consistency.
6. Finish the Dish
· Return the seared beef patties to the pan, nestling them into the mushroom and onion gravy.
· Cover and simmer for 10 minutes, allowing the patties to finish cooking and the flavours to meld. Spoon the sauce over the patties occasionally as they cook.
· Taste and adjust seasoning as needed.
7. Serve
· Arrange the Salisbury steaks on warm plates and ladle the glossy mushroom and onion gravy generously over the top.
· Sprinkle with chopped parsley if desired.
· Serve with creamy mashed potatoes, buttered peas, or steamed green beans for classic comfort, or try with a slice of rustic bread to mop up every bit of sauce.s is placeholder text. To change this content, double-click on the element and click Change Content. To manage all your collections, click on the Content Manager button in the Add panel on the left.