This quick weeknight meal of salisbury steak with red wine gravy tastes like a 'company's coming' dinner. It has the deep, rich flavors of a more complicated recipe. But it's so easy, dinner will be ready in under an hour.
Why Salisbury Steak is a fond memory
Quick story; on our first date my husband (then boyfriend) took me to a very fancy oceanside restaurant. The menu was overwhelming and expensive! Salisbury steak was less money and sounded great to me, I love steak and felt bad if he spent too much.
Well, imagine my surprise when the waiter brought my husband's lobster dinner and my hamburger patty with brown gravy! For future reference, I always ordered what I wanted thereafter but I still love Salisbury steak. (my gravy is better!)
Ingredients for this recipe:
- 85/15% fat ground beef
- bread crumbs
- egg
- medium onion
- garlic powder, onion powder
- butter
- tomato paste
- steak seasoning (or salt, pepper, onion, garlic powders, paprika)
- Umami seasoning
- low sodium beef broth
- bay leaf
- cornstarch
- red wine ( I used Cabernet Sauvignon)
How to make Salisbury Steak
- Combine the ground beef, seasonings, egg and cheese.
- Form the salisbury steak hamburger patties into 6 portions. Set aside.
- Thinly slice the mushrooms and onion.Melt 2 tablespoons butter in large pan and cook mushrooms and onions until golden brown. Remove them to a small bowl or plate.
- Cook chopped steak patties on medium heat in 1 tablespoon butter if pan is dry. Turn over after about 5 minutes. Cook the other side until seared and browned. (Meat will not be fully cooked at this point.)
- Remove patties to platter.
How to make Homemade Red Wine Brown gravy
- Combine broth, bay leaf, tomato paste, Worchestershire sauce and wine; pour into pan. Bring to a low boil. Sprinkle the cornstarch over 2 tablespoons broth and add to pan. Turn down to simmer, add patties, mushrooms and onions to pan. Cover and cook about 10 minutes, until beef registers 160-165°F.
Kitchen tips:
Don't over mix or press down on the patties too much. It is not needed and will lessen the moistness of the pattie.
Wait a few minutes before you turn the Salisbury steaks. Doing so before they have a sear on them, might cause the patties to stick to your pan and crumble.
Do I Have to Use Wine?
For this recipe, we are only using a small amount of a Cabernet Sauvignon. A Merlot would be an option as well. Avoid sweeter wines such as port, sherry and moscato. The wine gives the gravy a richer, more complex flavor. However, if you choose not to use the wine, just add more beef broth.
What to serve with Salisbury Steak?
We had a his and hers meal. I served my husband's salisbury steak dinner with garlic mashed potatoes. I had mine over mashed cauliflower. We also had steamed carrots and broccoli that were seasoned with garlic, salt and pepper. You could also serve with my Easy roasted vegetables or Green Beans and Carrots (from frozen) Or some side dishes to try that can be cooked on the stovetop are my Charred Brussels Sprouts or Blackened Green Beans. Delicious!
Some other dinners you might enjoy:
Salisbury Steak and Red Wine Gravy
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Beef, Dinner
- Method: Stovetop
- Cuisine: American
Description
These salisbury steak patties are simmered in a rich and savory red wine brown gravy. It is a quick and easy meal that is ready to serve in about 45 minutes.
Ingredients
- 1 lb. ground beef ( I used 85%/15%) *
- ½ cup bread crumbs
- 1 large egg
- 1 tablespoon hamburger seasoning, (or ½ tsp each of salt, pepper, paprika, onion and garlic powder)
- 1 medium onion, thinly sliced
- 3 Tablespoon butter
- 2 tablespoons Worchestshire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2bay leaves
- 2 tablespoons cornstarch or flour
- 2 cups beef broth, low sodium
- ½ cup red wine***
Instructions
- Melt 1 tablespoons of butter in a large pan. Cook sliced mushrooms until lightly browned, about 2-3 minutes. Add another tablespoon of butter and cook onions until lightly browned. Set aside.
- Combine ground beef, seasoning, egg and crumbs. Form into 4 patties.
- You can cook the patties in batches if pan is not large enough to cook all at once. Cook for 5 minutes, turn patties and cook on the other side another 5 minutes or until browned. Remove to a plate.
- Combine wine, tomato paste, Worchestershire sauce, bay leaves and broth in measuring cup and whisk to combine. Pour into pan and bring to a low boil. Stir together the cornstarch and some broth or a few tablespoons of gravy from pan and add to the gravy for thickening. Simmer for 3 minutes.
- Add the patties, mushrooms and onions back to pan.
- Stir well and turn down to simmer, cover pan and cook for 10 minutes or until gravy is thickened and patties register 160°F. If gravy is too thick, add more broth.
Notes
**If you prefer not to use wine, just add a bit more beef broth.
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