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Square overhead shot of a skillet of homemade Salisbury steak with mushroom gravy.
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5 from 5 votes

Homemade Salisbury Steak

Tender ground beef patties made from scratch with oats, Worcestershire, and simple seasonings, simmered in a savory mushroom and onion gravy. Serve over mashed potatoes for the ultimate comfort food dinner.
Course Dinner
Cuisine American
Keyword best salisbury steak recipe, easy salisbury steak recipe, homemade salisbury steak, salisbury steak with mushrooms
Prep Time 15 minutes
Cook Time 40 minutes
Chilling Time 30 minutes
Total Time 1 hour 25 minutes
Servings 4 people
Calories 401kcal
Author Blair Lonergan

Equipment

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.
    Browning the ground beef patties in a skillet.
  • 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.
    Adding the red wine and broth to a pan of mushroom gravy.
  • 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.
    Horizontal overhead shot of a homemade Salisbury steak recipe with mushroom gravy.

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 9x13 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

Serving: 1pattie with gravy | Calories: 401kcal | Carbohydrates: 15g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 105mg | Sodium: 400mg | Potassium: 1054mg | Fiber: 2g | Sugar: 5g | Vitamin A: 436IU | Vitamin C: 5mg | Calcium: 44mg | Iron: 4mg