Go Back
+ servings
Front shot of a spatula in a big skillet of homemade Salisbury Steak with mushroom and onion gravy
Print Pin
5 from 4 votes

Homemade Salisbury Steak

This easy homemade Salisbury Steak is an updated and upgraded version of the classic TV dinner!
Course Dinner
Cuisine American
Keyword homemade salisbury steak, salisbury steak
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


  • 1 lb. ground beef
  • ¼ cup uncooked quick oats
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper
  • teaspoon garlic powder
  • teaspoon onion powder
  • ¼ cup milk (I use 2%)
  • 4 tablespoons butter, divided
  • 1 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 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.


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