This easy homemade Salisbury Steakis an updated and upgraded version of the classic TV dinner!
Keyword homemade salisbury steak, salisbury steak
Prep Time 15minutes
Cook Time 40minutes
Chilling Time 30minutes
Total Time 1hour25minutes
Author Blair Lonergan
¼cupuncooked quick oats
Salt and pepper
¼cupmilk(I use 2%)
1onion, thinly sliced
16ouncesfresh sliced mushrooms
1 ½cupslow-sodium beef broth
¼cupred wine (or sub with additional beef broth)
In a large bowl, gently combine beef, oats, Worcestershire, ½ teaspoon salt, ¼ teaspoon pepper, garlic powder, onion powder and milk. Shape into 4 ½-inch thick oval patties and 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. Fry the patties until browned on both sides (about 3 minutes per side). Transfer to a plate.
Melt remaining 3 tablespoons of butter in the skillet over medium-high heat. Add onion and cook until softened, about 5-7 minutes. Add mushrooms and ½ teaspoon salt and cook for about 5 more minutes. Stir in tomato paste and flour; cook for 2 minutes. Gradually pour in the broth and wine, stir constantly. Bring to a simmer.
Return the browned patties to the skillet. Cover, reduce the heat to medium-low, and cook for 12-15 more minutes, or until the patties are cooked through. Taste and season the gravy with salt and pepper, if necessary.
Have leftovers? Wrapped properly, the cooked patties and gravy will stay fresh in the refrigerator for at least 2-3 days. You can even freeze the cooked steaks and gravy for up to 3 months.