Salisbury Steak with Red Wine and Mushroom Gravy is pure comfort food. This recipe is easy to make, rich, delicious, and loaded with hearty flavor! I've adapted (and updated) this recipe from the Better Homes and Gardens "Menu Cookbook" published in 1972, and the results are delicious!!

When you're looking for comfort food, look no further. I've got some wonderful recipes that I know you'll love. Some are old favorites, and some have a brand new twist that will soon become some of your new favorites. Recipes like Mashed Parsnips and Scallions, Homestyle Pork Pot Pie, Stuffed Green Pepper Stew, and Chili Mac with a Cornbread Crust - to name a few.
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Jump to:
- The ingredient list:
- Ingredient information:
- Kitchen tools and equipment needed:
- Why this recipe works?
- How this recipe came to be:
- What is the difference between this recipe and the one in Better Homes and Gardens "Menu Cookbook"?
- Ingredient swaps and add-in suggestions:
- Can Salisbury Steak be frozen after cooking?
- What is the best ground beef to use for this recipe?
- What type of red wine should be used?
- Can the red wine be omitted from this recipe?
- What can be used in place of red wine if necessary?
- How to store leftover Salisbury Steak?
- What does marjoram taste like?
- What herbs can be substituted for marjoram?
- What to serve alongside Salisbury Steak?
- Printable Recipe Card
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
GROUND BEEF - I like to use an 80/20 blend because it has the most flavor. However, if you want a leaner mixture, please don't hesitate to use it.
ONION - Any onion you like to cook with will work in this recipe. You'll notice that the onion is grated for this recipe, which not only gives more onion flavor but also lends itself to a moister beef patty. Don't forget to add the onion "juice" along with the grated bits, because you'll miss out on so much flavor if you leave it out!
MARJORAM - While marjoram isn't a herb I use a lot in my kitchen, it is one I have in my spice drawer. Marjoram has an earthy flavor that pairs well with the mushroom and the red wine gravy in this dish. Please see the add-in and substitution section below for suggestions for substitution for marjoram.
WORCESTERSHIRE SAUCE - Worcestershire's flavor lends complexity and umami flavor to the completed dish, not to mention that it aids in bringing a deep, rich color to the finished sauce.
CREMINI MUSHROOMS - The meaty flavor and texture of cremini mushrooms pair exceptionally well with the taste and texture of the tender Salisbury steak and the richness of the red wine gravy.
BUTTER - Salted butter not only adds terrific taste, but it also helps the flavor of the gravy linger on the tongue, pleasing the taste buds even more.
OLIVE OIL- I like to use olive oil for flavor but didn't use extra virgin olive oil. Other excellent choices of oil that would work well for this recipe are avocado, canola, vegetable, or grapeseed.
FLOUR - All-purpose flour is the thickener for the gravy. Adding flour to the mushrooms and fat in the skillet will form a roux that will thicken once the beef broth and red wine are heated and incorporated.
BEEF STOCK - I like to use a low or no-sodium beef stock option. Beef broth or chicken stock are also tasty options. Beef bouillon may also be used, but be cautious of the sodium content of bouillon as it can typically run high, causing an overly salty gravy.
RED WINE - A dry, red wine with a deep, rich flavor works best for this recipe. I used a cabernet sauvignon, but a pinot noir is also a great choice. However, if you'd like to forgo the wine altogether, feel free to use a touch more beef broth (or stock) and ½ teaspoon of red wine vinegar to compensate for the acidic component that will be missing without the wine.
KOSHER SALT AND BLACK PEPPER - I always use kosher salt and freshly cracked black peppercorns for all my savory recipes. If you use table salt, please take notice of the gray box below.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Kitchen tools and equipment needed:
- mixing bowls
- large skillet
- slotted spatula
- chef's knife (optional)
- cutting board (optional)
- box grater
- measuring cups and spoons
Why this recipe works?
How can you not love a tender ground beef burger bathed in a rich, buttery, red wine gravy loaded with meaty mushrooms for extra hearty deliciousness?
You can't!
You'll notice in the images that I served this salisbury steak over traditional mashed potatoes, but feel free to serve it over hot buttered noodles, quinoa, or even toasted French bread. YUM!!
How this recipe came to be:
I've been on a vintage cookbook and recipe kick over the past few years, and my collection of cookbooks is growing quite large.
I don't typically share recipes from other sources here on my blog (unless otherwise noted), but for the fun and authenticity of vintage and old-fashioned recipes, I will always state where the original recipe source is from and what type of changes (if any) I have made to it.
What is the difference between this recipe and the one in Better Homes and Gardens "Menu Cookbook"?
I'm so glad you asked! The Menu Cookbook from Better Homes and Gardens was originally published in the early 70s when fast-cooking with pre-packaged convenience foods was all the rage to quickly get dinner on the table.
Their Salisbury Steak recipe in the "Menu Cookbook" (found on page 43) called for one envelope of brown gravy mix and one three-ounce can of sliced mushrooms.
I couldn't bring myself to add those particular ingredients, so I made a thickened gravy using butter, oil, flour, and beef stock, and for the mushrooms, I sliced one pint of fresh cremini mushrooms.
I also added garlic powder (because I love garlic), but the original recipe didn't call for it.
Besides those relatively minor changes, I stuck close to the original recipe and instructions. All in all, I don't think the changes I made added more than 5 minutes of preparation time, and I can only imagine that the flavor of this Salisbury Steak with Red Wine and Mushroom Gravy (using fresh ingredients) is far superior to what is printed in the cookbook. Sorry, Better Homes and Gardens! lol
Ingredient swaps and add-in suggestions:
If you'd prefer not to use red wine, you can always swap beef stock for the wine and one-half to one teaspoon of red wine vinegar.
Feel free to use your favorite variety of mushrooms (or a combination) in place of or in addition to the cremini mushrooms, if desired.
If you'd like to add frozen peas, carrots, or corn into the skillet shortly before serving, either (or any) of those choices would be a delicious addition and bring a pop of color to the finished dish.
Adding a few crumbled gingersnap cookies to the red wine and mushroom gravy would lend a German flair (like sauerbraten) to an otherwise American dish.
I can probably add 100 more suggestions for things to add to this comforting all-American diner dish, but I'm going to leave it up to you and your imagination to get creative with this recipe if you feel the urge.
If not, it's perfectly delicious as is, and I'll bet it's a recipe you'll reach for time and again, so either bookmark this recipe or print it and keep it somewhere safe.
Can Salisbury Steak be frozen after cooking?
You bet.
Cool the Salisbury Steak and Gravy entirely before freezing it in an airtight freezer container for up to 3 months.
Thaw in the refrigerator overnight and reheat in a preheated 350-degree F oven (covered) until hot.
I like to use these dissolvable content labels for adding dates and container content information to the outside of refrigerator and freezer packages.
What is the best ground beef to use for this recipe?
I typically use an 80/20 blend of ground beef but feel free to use a 90/10 blend if that's what you prefer.
What type of red wine should be used?
A dry red wine like a Cabernet Sauvignon or Merlot is perfect.
Do NOT choose a sweet red wine such as a port or sauterne.
Can the red wine be omitted from this recipe?
Sure thing.
It's perfectly fine to omit the wine altogether or use a dry white wine in its place of the red if that's what you have on hand.
What can be used in place of red wine if necessary?
Feel free to use extra beef stock with a tiny splash (1 teaspoon) of vinegar (red wine or apple cider vinegar) to the gravy to mimic the slightly acidic component of the wine.
How to store leftover Salisbury Steak?
Store it in an airtight container in the refrigerator for up to 5 days. Reheat (covered) in a preheated oven-safe dish at 350 degrees F until hot.
What does marjoram taste like?
Marjoram has an earthy, woodsy flavor. If using dried marjoram, crush the leaves in the palm of your hand before adding it to the meat for more flavor.
If using fresh marjoram, double the amount used as dried herbs are more potent in flavor than their fresh counterparts.
What herbs can be substituted for marjoram?
Dried thyme, rosemary, or oregano would make suitable replacements for the marjoram if needed.
What to serve alongside Salisbury Steak?
Beer Bread Biscuits with Herbs are an excellent side for any meal and are ready soon. These no-knead biscuits have great flavor and bake up light and fluffy.
Naturally, mashed potatoes would be an excellent choice with this down-home comfort classic, but what if I suggest something new and updated like Pimento Cheese Mashed Potatoes? Now we're really talking!
And finally, to round out the entire dinner plate, you need your vegetables, right? Right!! Oven-Roasted Carrots and Broccoli are not only a bright and vibrant vegetable side dish, they're slightly nutty in flavor and so very good for you! This particular recipe also calls for cashews, but don't fear; those are optional.
But wait!! Let's not forget about dessert! My incredible Mom's Best Homemade Banana Cream Pie is the perfect end to this diner-inspired meal, and its flavor is out-of-this-world!!
When you make this recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did. Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Salisbury Steak with Red Wine and Mushroom Gravy
Equipment
- chef's knife optional for slicing mushrooms
- cutting board optional for slicing mushrooms
- parchment paper optional
Ingredients
- 2 pounds ground beef (80/20 blend)
- 2 tablespoons grated onion liquid included
- 1½ teaspoons garlic powder
- 1½ teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 teaspoon fresh marjoram
- 1 tablespoon Worcestershire sauce
- 1 pint cremini mushrooms cleaned and sliced
- 2 tablespoons butter (salted)
- 2 tablespoon olive oil divided
- 2½ tablespoons all-purpose flour
- 2 cups beef stock or beef broth (low or no sodium, preferred)
- ½ cup dry red wine (cabernet sauvignon or Pinot Noir)
Instructions
- Add the first seven ingredients into a large bowl and mix to combine. Divide the meat mixture into 6 even portions and shape each portion into an oval, each being approximately ½" thickness. Set aside.
- Add the oil to a large skillet and heat over medium/high heat until the oil shimmers. Carefully add the patties into the skillet and sear them on both sides until brown. This will take about 2 minutes per side, and you may need to work in batches depending on the size of your skillet. Once browned, remove the patties to a plate and keep warm.
- In the same skillet over medium/high heat, add the butter, remaining oil, and the prepared mushrooms to the skillet.
- Cook the mushrooms, stirring occasionally, while scraping up the browned bits stuck to the bottom of the skillet from browning the beef patties. Cook for 3-4 minutes minutes, stirring occasionally until the mushrooms reduce in volume and caramelize in color.
- Stir the flour and remaining salt into the skillet with the mushrooms, and cook, stirring frequently, for 1-2 minutes to remove the raw flavor from the flour.
- Reduce the heat under the skillet to medium and stir in the beef stock and red wine. Continue cooking and stirring until the gravy thickens. This will take 2-3 minutes.
- Once the gravy has thickened, nestle the beef patties back into the skillet and spoon the mushroom gravy over the top of the patties and cook for an additional 2-3 minutes or until the beef patties are heated through.
- Serve the Salisbury steak over mashed potatoes or noodles and spoon the red wine and mushroom gravy liberally over top. Enjoy!
Video
Notes
Nutrition
I sincerely hope you will enjoy making (and eating) this delicious salisbury steak with a beefy red wine and mushroom gravy as much as I've enjoyed bringing it to you.
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