This homemade Salisbury steak is a from-scratch comfort food dinner that kids and adults love. Tender seasoned ground beef patties simmer in a rich mushroom and onion gravy, all made in one skillet. Serve it with mashed potatoes for a cozy, satisfying meal that’s a major upgrade from the frozen TV dinner.
For a hands-off version, try our Slow Cooker Salisbury Steak, or go with a simpler Hamburger Steak with Mushroom Gravy for a quick weeknight dinner.
Photography by BEA MORENO.
⭐️ Recipe Featured in: Old-School Ground Beef Recipes
Before You Get Started
Salisbury steak is essentially seasoned ground beef patties (similar to miniature meatloaves) served in a savory gravy. It’s a classic American comfort food, and this from-scratch version is simpler than you might think.
A few key steps make all the difference between patties that are juicy and tender versus dense and dry.
- Don’t over-mix the meat. Use your hands to gently combine the beef mixture until just incorporated. Overworking the meat makes the patties tough and dense.
- Chill the patties for at least 30 minutes. Cold patties hold their shape better during browning. If the meat gets too warm, the fat can melt and separate, leaving you with dry, crumbly steaks that fall apart in the pan.
- Use 85% or 90% lean ground beef. This gives you patties that are moist and juicy without making the gravy too greasy. Extra-lean beef tends to dry out during cooking.
How to Make Salisbury Steak from Scratch
With a red wine gravy, fresh mushrooms, and sliced onions, this stovetop Salisbury steak comes together in about an hour. Unlike hamburger steak (which is typically just seasoned ground beef), this recipe uses oats as a binder to keep everything tender and moist, much like our family’s favorite meatloaf recipe.
Here’s how to pull it all together:
Step 1: Mix and Shape the Patties
In a large bowl, gently combine the ground beef, quick oats, Worcestershire sauce, salt, pepper, garlic powder, onion powder, and milk. Use your hands and mix just until everything is incorporated.
Shape the mixture into 4 oval patties, about ½-inch thick, and place them on a parchment-lined tray. Cover loosely and refrigerate for at least 30 minutes (or up to overnight).
⇢ Use quick oats for the best texture. They blend right into the beef so you won’t even know they’re there. Old-fashioned rolled oats work too, but they’ll add a bit more texture to the patties.
Step 2: Brown the Patties
Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the patties and cook until well browned on both sides, about 3 minutes per side. They don’t need to be cooked through at this point since they’ll finish cooking in the gravy.
Transfer the patties to a plate and set aside.
⇢ Let a golden crust develop before flipping. This adds rich flavor to both the meat and the gravy from the browned bits left in the pan.
Step 3: Build the Mushroom and Onion Gravy
In the same skillet, melt the remaining 3 tablespoons of butter over medium-high heat. Add the sliced onion and cook until softened and starting to turn golden, about 5 to 7 minutes. Add the mushrooms and ½ teaspoon of salt, then cook for about 5 more minutes until the mushrooms have released their liquid and started to brown.
Stir in the tomato paste and flour, cooking for about 2 minutes. The flour and tomato paste work together to thicken the gravy and add rich, deep color. Gradually pour in the beef broth and red wine, stirring constantly until everything is well combined. Bring the mixture to a simmer.
⇢ No wine? No problem. Substitute an equal amount of beef broth. The gravy will still be rich and flavorful, just without the extra depth that wine adds.
Step 4: Simmer Until Cooked Through
Return the browned patties to the skillet, nestling them into the gravy. Cover, reduce the heat to medium-low, and cook for 12 to 15 minutes, or until the patties are cooked through.
Spoon some gravy over the patties once or twice while they simmer for even more flavor. Taste the gravy and season with additional salt and pepper if needed.
What to Serve with Salisbury Steak
This comfort food dinner pairs perfectly with warm, cozy sides. Serve the patties and gravy over Sour Cream Mashed Potatoes, egg noodles, rice, or Cauliflower Mash for a lighter option.
Round out the plate with a side of:
Variations
- Ground turkey or chicken: Substitute 1 lb. of ground turkey or ground chicken for the beef. Avoid ground turkey breast or chicken breast, which are too lean and will dry out.
- Without mushrooms: Skip the mushrooms and add a second sliced onion to the gravy instead. You’ll still get a rich, savory onion gravy that’s delicious over the patties.
- Oven method: If you’d rather bake than use the stovetop, brown the patties first, then transfer everything to a 9 x 13-inch baking dish. Cover tightly with foil and bake at 325°F for about 1 hour. Our Slow Cooker Salisbury Steak post has more detail on the oven approach.
- Double the recipe: Make 8 patties for a larger family. Brown them in batches so you don’t overcrowd the pan, then add them all to the skillet to simmer. There’s plenty of gravy to go around.
This is a wonderful recipe! Even my picky thirteen year old devours it. We add additional beef to get two more patties but there is plenty of gravy so we don’t increase anything else.
– Cheryl
Storage and Make-Ahead
Make ahead: Shape the raw patties and refrigerate overnight, or freeze uncooked patties for up to 3 months. Thaw in the refrigerator before cooking.
Leftovers: Store cooked patties and gravy in an airtight container in the refrigerator for 2 to 3 days.
Freezing: Package the cooked Salisbury steak and gravy in airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating: Warm the patties and gravy in a skillet over low heat until heated through. Add a splash of beef broth if the gravy has thickened too much.
Frequently Asked Questions
What is the difference between Salisbury steak and hamburger steak?
They’re very similar, and the terms are often used interchangeably. The main difference is that Salisbury steak traditionally includes binders like breadcrumbs or oatmeal mixed into the meat, while hamburger steak is typically just seasoned ground beef. Both are usually served with gravy.
Salisbury steak also shouldn’t be confused with Swiss steak, which uses actual steak that’s pounded and braised in a tomato-based sauce.
Why does my Salisbury steak fall apart?
The most common reasons are skipping the chilling step or over-handling the meat. Refrigerate the shaped patties for at least 30 minutes before cooking so they firm up and hold together in the skillet. The oats also act as a binder, so don’t skip them.
How do you fix bland Salisbury steak?
The gravy does a lot of the heavy lifting here, so make sure you’re seasoning it well. Taste and adjust with salt and pepper before serving. A splash more Worcestershire sauce in the meat mixture or a pinch of extra garlic powder can also boost flavor. The tomato paste and red wine add richness too, so don’t skip those if you can help it.
What can I use instead of breadcrumbs?
This recipe uses quick oats as a binder, which is a great alternative to breadcrumbs. The oats blend seamlessly into the meat and help keep the patties moist. Old-fashioned rolled oats work too, with a slightly heartier texture.
More Comfort Food Dinners
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Homemade Salisbury Steak
Equipment
- Large skillet (12-14 inches)
Ingredients
- 1 lb. ground beef
- ¼ cup uncooked quick oats
- 1 teaspoon Worcestershire sauce
- Kosher salt and ground black pepper
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- ¼ cup milk (I use 2%)
- 4 tablespoons butter, divided
- 1 small onion, thinly sliced
- 16 ounces fresh sliced mushrooms
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 1 ½ cups low-sodium beef broth
- ¼ cup red wine (or substitute with additional beef broth)
Instructions
- In a large bowl, gently combine beef, oats, Worcestershire, ½ teaspoon salt, ¼ teaspoon pepper, garlic powder, onion powder, and milk. Shape into 4 oval patties, about ½-inch thick. Place on a parchment-lined tray, cover loosely, and refrigerate for at least 30 minutes (or overnight).
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Add the patties and cook until browned on both sides, about 3 minutes per side. Transfer to a plate.
- Melt the remaining 3 tablespoons of butter in the skillet over medium-high heat. Add onion and cook until softened, about 5 to 7 minutes. Add mushrooms and ½ teaspoon salt; cook for about 5 more minutes. Stir in tomato paste and flour; cook for 2 minutes. Gradually pour in the broth and wine, stirring constantly. Bring to a simmer.
- Return the browned patties to the skillet. Cover, reduce heat to medium-low, and cook for 12 to 15 minutes, or until patties are cooked through. Taste and season the gravy with additional salt and pepper if needed.
Notes
- Don’t over-mix the meat. Gently combine just until the ingredients are incorporated. Overworking leads to tough, dense patties.
- Chill before cooking. Refrigerating the patties for at least 30 minutes helps them hold their shape and prevents the fat from separating during browning.
- Best ground beef: Use 85% or 90% lean. Extra-lean beef dries out too easily.
- Quick oats vs. old-fashioned: Quick oats blend seamlessly into the meat. Old-fashioned rolled oats work but add more texture.
- Wine substitute: Replace the red wine with an equal amount of beef broth for an alcohol-free version.
- Without mushrooms: Skip the mushrooms and add a second sliced onion for a rich onion gravy.
- Ground turkey or chicken: Substitute 1 lb. for the beef. Avoid breast meat, which is too lean.
- Oven option: Brown the patties, transfer to a 9×13 dish with gravy, cover with foil, and bake at 325°F for about 1 hour.
- Thicken the gravy: If too thin, simmer uncovered for a few extra minutes before returning the patties.
- Storage: Refrigerate leftovers in an airtight container for 2 to 3 days.
- Freezing: Freeze cooked patties and gravy for up to 3 months. Freeze uncooked patties for up to 3 months as well.
- Reheating: Warm in a skillet over low heat. Add a splash of broth if the gravy has thickened.
Nutrition
Originally published in October, 2020, this post was updated in March, 2026.
Thank you for sharing!!!
This is a wonderful recipe! Even my picky thirteen year old devours it. We add additional beef to get two more patties but there is plenty of gravy so we don’t increase anything else.
Awesome! That’s high praise coming from a picky 13-year-old. 🙂 So glad that it was a hit, Cheryl!
Tried this recipe tonight. Will definitely make again. Just a great recipe all around. Ummm! Great.
Thanks, Dorothy!
We all loved this!
Awesome! Thanks, Shiloh. I’m so glad to hear that!
Most tender juicy Salisbury steaks I’ve ever had! This recipe is a keeper! We loved it! Thank you!!!