Juicy Homemade Salisbury Steak Recipe With Wine Gravy
I’m convinced that most people think Salisbury steak is just fancy hamburger, but honestly, they’re missing the point entirely. When you nail the technique—mixing the right blend of seasonings, getting that perfect sear, then smothering everything in a rich wine gravy—you’ve got something that’ll make your family forget all about those frozen dinner versions. The secret lies in building layers of flavor that most home cooks completely overlook.
Why You’ll Love this Juicy Homemade Salisbury Steak with Wine Gravy
Comfort food doesn’t get much better than this tender, juicy Salisbury steak smothered in rich mushroom wine gravy.
I’m telling you, this recipe transforms basic ground beef into something that’ll make your family think you spent hours in the kitchen.
What makes this special? The marjoram adds an earthy depth you won’t find in typical recipes.
Plus, that splash of red wine in the gravy? Pure genius. It elevates everything from weeknight dinner to something restaurant-worthy.
Best part? It’s ready in under thirty minutes, making busy weeknights infinitely easier.
What Ingredients are in Juicy Homemade Salisbury Steak with Wine Gravy?
This Salisbury steak recipe keeps things beautifully simple with just eight key ingredients. You probably have most of them sitting in your pantry right now, which is honestly one of my favorite things about comfort food classics like this.
The ingredient list might look short, but don’t let that fool you. Each component plays a vital role in building those deep, savory flavors that make this dish so satisfying. From the marjoram that adds that special earthy note to the red wine that transforms ordinary gravy into something sublime.
Ingredients:
- 1 1/2 lbs ground beef
- 2 tablespoons grated onions
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram, crushed
- 1/8 teaspoon pepper
- 1 (2 ounce) envelope mushroom gravy mix
- 1 (3-4 ounce) can sliced mushrooms, drained
- 2 tablespoons red wine
A Few Things to Keep in Mind About These Ingredients
When it comes to ground beef, go for 80/20 if you can find it. The fat content keeps your patties juicy and prevents them from turning into hockey pucks under the broiler. Leaner beef works too, but you’ll want to watch the cooking time more carefully.
That grated onion might seem like a small detail, but it makes a real difference. Fresh onion releases moisture as it cooks, helping keep the meat tender from the inside out. If you’re feeling lazy, you can finely mince it instead, though grating gives you better distribution throughout the patties.
The marjoram is where this recipe gets a little fancy. If you can’t find it, oregano works as a substitute, but marjoram has this subtle floral quality that really sets this dish apart. Crush it between your fingers before adding it to release those oils.
For the wine, any red you’d actually drink works perfectly. Don’t fall into the trap of using “cooking wine” from the grocery store, that stuff tastes like regret. A basic Merlot or Cabernet Sauvignon does the job beautifully.
How to Make this Juicy Homemade Salisbury Steak with Wine Gravy
Making this Salisbury steak is honestly one of those recipes where the simplicity works in your favor. No fancy techniques, no complicated timing, just good old-fashioned comfort food that comes together without much fuss.
Getting the Patties Ready
Start by grabbing a large bowl and combining your 1 1/2 lbs ground beef with 2 tablespoons grated onions, 1 teaspoon salt, 1/2 teaspoon dried marjoram (crushed), and 1/8 teaspoon pepper. Here’s where I always remind myself to be gentle with the mixing. You want everything evenly distributed, but overworking the meat turns it tough and dense, which is the opposite of what we’re going for here.
Once everything’s mixed, divide the meat into six portions. This is where eyeballing works just fine, though if you’re the type who likes precision, each portion should be roughly 4 ounces. Shape each portion into oval patties about 3/4-inch thick. The oval shape isn’t just for looks, it actually helps with even cooking and gives you that classic Salisbury steak appearance.
The Broiling Process
Get your broiler preheated and position the rack so your patties will sit about 3 inches from the heat source. This distance is pretty essential because too close and you’ll char the outside before the inside cooks, too far and you won’t get that nice caramelized exterior.
Broil the patties for 3 to 4 minutes on the first side. You’ll know they’re ready to flip when the edges start looking set and the top has some nice browning. Flip them carefully, nobody wants a patty falling apart at this stage, and broil the other side for about 4 minutes. The timing can vary depending on how well-done you like your beef, so trust your instincts here.
Making the Wine Gravy
While the patties are doing their thing under the broiler, you can get started on the gravy. Prepare your 2-ounce envelope of mushroom gravy mix according to whatever the package directions say.
Most of these mixes just need water and a few minutes of whisking, nothing too complicated.
Once the gravy base is ready, stir in your 3-4 ounce can of sliced mushrooms (drained) and 2 tablespoons red wine. The wine needs a minute or two to cook off that raw alcohol taste, so let everything heat through together. You’ll notice the whole kitchen starts smelling pretty amazing at this point.
Bringing It All Together
Pour that wine-spiked mushroom gravy right over your finished patties and serve them up with whatever potato situation you’ve got going on. Mashed potatoes are the classic choice, but roasted or even simple boiled potatoes work perfectly fine.
The gravy ties everything together and transforms what could be just seasoned hamburger patties into something that feels like a proper dinner.
The whole process from start to finish takes maybe 20 minutes, which makes this perfect for those nights when you want something satisfying without spending your entire evening in the kitchen.
Juicy Homemade Salisbury Steak with Wine Gravy Substitutions and Variations
While I absolutely love the classic version of this Salisbury steak, sometimes you need to work with what’s in your pantry or accommodate different dietary preferences.
Can’t find marjoram? Thyme or oregano work beautifully. Ground turkey or chicken make leaner alternatives, though you’ll want to add a tablespoon of olive oil to keep them moist.
Skip the wine completely, or substitute beef broth for deeper flavor. Fresh mushrooms trump canned every time – just sauté them first.
Want extra richness? Stir in a splash of heavy cream to that gravy.
What to Serve with Juicy Homemade Salisbury Steak with Wine Gravy
Now that you’ve got this incredible Salisbury steak ready to go, let’s talk about the perfect partners for this comfort food classic.
Creamy mashed potatoes are my go-to here. They soak up that wine gravy like little flavor sponges.
Buttered egg noodles work beautifully too, especially if you’re feeling fancy.
For vegetables, I love roasted green beans or glazed carrots. Something with a bit of sweetness balances the savory richness perfectly.
Don’t forget a simple side salad to cut through all that hearty goodness.
Sometimes you need something fresh and crisp to reset your palate between bites.
Final Thoughts
This homemade Salisbury steak recipe proves that you don’t need a fancy steakhouse to enjoy deeply satisfying comfort food. I promise you’ll be amazed at how simple ingredients transform into something so deliciously memorable.
The wine gravy elevates this dish from basic weeknight dinner to something worthy of Sunday supper. Sure, you could skip the wine, but why would you when it adds such rich depth?
I love how this recipe brings families together around the dinner table. There’s something magical about comfort food that creates those warm, lasting memories we all treasure.
Juicy Homemade Salisbury Steak with Wine Gravy
Equipment
Ingredients
For the Salisbury Steaks:
- 1 1/2 lbs ground beef
- 2 tablespoons grated onions
- 1 teaspoon salt
- 1/2 teaspoon dried marjoram crushed
- 1/8 teaspoon pepper
For the Mushroom Wine Gravy:
- 1 2 ounce envelope mushroom gravy mix
- 1 3-4 ounce can sliced mushrooms, drained
- 2 tablespoons red wine
Instructions
- In a large bowl, combine ground beef, grated onion, salt, marjoram, and pepper; mix well until evenly distributed.
- Divide the meat mixture into 6 equal portions and shape into oval patties about 3/4-inch thick.
- Preheat broiler and position oven rack 3 inches from heat source.
- Broil Salisbury steak patties for 3 to 4 minutes on the first side.
- Turn patties over and broil for about 4 minutes on the other side, or until cooked to desired doneness.
- While patties are cooking, prepare gravy mix according to package directions.
- Stir drained mushrooms and red wine into the prepared gravy and heat through.
- Pour the mushroom wine gravy over the cooked Salisbury steak patties and serve immediately with potatoes.
Notes
Nutrition
Frequently Asked Questions
Can I Make Salisbury Steak Patties Ahead of Time and Freeze Them?
Yes, I’d definitely make the patties ahead and freeze them. I’ll shape them, place on a baking sheet to freeze individually, then transfer to freezer bags. They’ll keep for three months.
What’s the Difference Between Salisbury Steak and Regular Hamburger Patties?
I’ll explain the key differences between Salisbury steak and hamburger patties. Salisbury steak contains seasonings like marjoram, grated onions, and salt mixed into the meat, while hamburgers are typically just seasoned beef patties.
How Do I Know When the Salisbury Steak Is Cooked Through?
I’ll check if my Salisbury steak’s cooked through by cutting into the thickest part. The meat should be brown throughout with no pink center, and juices should run clear.
Can I Cook This Recipe in a Skillet Instead of Broiling?
Yes, I can cook the patties in a skillet instead of broiling. Heat oil over medium-high heat and cook each side for 4-5 minutes until they’re browned and cooked through completely.
How Long Will Leftover Salisbury Steak Keep in the Refrigerator?
I’d recommend storing your leftover Salisbury steak in the refrigerator for up to three to four days maximum. Make sure you’re keeping it in an airtight container for best quality.