Salisbury Steak with Gravy

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Salisbury Steak with Gravy

Talk about “Comfort Food”

Sometimes when I’m flipping through a magazine or a cookbook, something touches me deep in my soul.  Yes, I’m talking about comfort food.  Something that tugs at your heartstrings.  Something that just warms you up thinking about it; taking you back to a different place and time.  That’s how I felt when I saw a recipe for Salisbury Steak with Gravy. I loved this dish as a kid.  They were probably one of the first TV dinners I ever had, with the tasteless airy mashed potatoes and peas with carrots.

Ready from the oven in 30 minutes (can you believe we used to actually wait that long for a convenience dinner?)

In grade school,  it was a favorite for lunch in the cafeteria.

As a child, I got to pick one day a week to eat at the “caf” as we called it; I loved their spaghetti (why? I don’t know), Salisbury Steak and tacos.  So I decided to make some homemade Salisbury Steaks for dinner.


Yes, I’m talking about comfort food.


My Salisbury Steak with Gravy recipe is so easy to make.  I served it in the “classic” style, with fresh peas and carrots (both from my garden) and homemade mashed potatoes.  Still so deliciously comforting.  And still on the table in 30 minutes, just like in the old days.


Salisbury Steak with Gravy

Salisbury Steak with Gravy


  • 1 pound lean ground beef
  • 2 cloves garlic, finely minced
  • 1 cup finely chopped onion, divided
  • Salt and freshly ground pepper, to taste
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon unsalted butter
  • 1/2 pound mushrooms, trimmed and sliced or quartered (optional)
  • 1/2 cup red wine
  • 1 1/2 cups low-sodium beef stock
  • 1 – 2 tablespoons cornstarch (depending on how thick you like your gravy)
  • Chopped fresh parsley, if desired


Step 1

Mix the ground beef with 1/2 cup finely chopped onion, the garlic and salt, and pepper. Form into 4 patties. Season generously on the outside with coarsely ground pepper. In a skillet, cook the patties 2 – 3 minutes per side (you want them rare). Remove from the skillet and set aside.

Step 2

Add the oil and butter to the skillet (leave the drippings in from the meat); add the mushrooms; saute until the mushrooms have browned; add the remaining onions and cook another 2 minutes.

Step 3

Add the wine and cook until the liquid has reduced to where there is no liquid in the skillet.

Step 4

Mix the cornstarch with the beef broth and add that to the skillet; return the patties to the skillet and cook until the sauce has thickened and the meat is cooked to medium rare; spooning the sauce over the patties occasionally.

Step 5

Place one patty on a warmed plate and spoon the sauce over the top. Garnish with parsley, if desired.

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Recipe Comments

  1. posted by Ardie Weber on April 17, 2013

    I know what I’m making for dinner tomorrow!

    • posted by LindySez on April 17, 2013

      Bon Appetite! Cheers~Lindy

  2. posted by Ardie Weber on April 18, 2013

    I don’t like to cook much. This was easy, and my family loved it! Five Stars.

    • posted by LindySez on April 18, 2013

      oh big heart to you Ardie…thanks for letting me know your family enjoyed it!

  3. posted by vinma on January 7, 2014

    Great recipe 🙂 Love Salisbury Steak. Keep them coming Linda 🙂

    • posted by LindySez on January 7, 2014

      That would be my evil plan Vinma! Cheers ~ Lindy

  4. posted by Elle on January 7, 2014

    Can you please come round and cook this for me? It looks wonderful Linda.

  5. posted by Cher on January 7, 2014

    My son would love this!! He is a huge fan of the frozen Salisbury Steak dinner. I think I will make this for him during his next break from college!

  6. posted by Jessica on January 7, 2014

    Yummy! Yummy!

  7. posted by Tammy on January 7, 2014

    Linda! You make everything look so good and easy.

    • posted by LindySez on January 8, 2014

      That, Tammy, is my evil plan. To take the fear out of cooking new things… Cheers


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Nutritional Info

This information is per serving.
  • Calories
  • Fat
    26g (10g Sat, 11g Mono, 1g Poly)
  • Protein
  • Carbohydrate
  • Dietary Fiber
  • Cholesterol
  • Sodium

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