Slow Cooker Salisbury Steak
This hearty Slow Cooker Salisbury Steak features tender beef patties smothered in a rich mushroom gravy. It's a comforting dish that's great for busy nights, as it requires minimal prep and cooks slowly to enhance flavor.
Equipment
- 1 slow cooker
- 1 mixing bowl
- 1 skillet
- 1 measuring spoons
Ingredients
- 1 pound ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 whole egg
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups beef broth
- 1 cup sliced mushrooms (fresh or canned)
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (for cornstarch mixture)
Instructions
- In a mixing bowl, combine the ground beef, breadcrumbs, milk, egg, half of the chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix until just combined.
- Form the mixture into 4 equal patties.
- Heat a skillet over medium-high heat. Add a little oil and brown the patties on both sides, about 2-3 minutes per side. Remove from skillet and set aside.
- In the slow cooker, add the remaining chopped onion and sliced mushrooms. Place the browned patties on top.
- Pour the beef broth over the patties and mushrooms.
- Cover the slow cooker and cook on low for 6 hours, or until the beef is cooked through and tender.
- If you’d like a thicker gravy, mix cornstarch with water in a small bowl and stir it into the gravy during the last 30 minutes of cooking.
- Once done, serve the Salisbury steak with the gravy spooned over the top.
- For added flavor, serve with mashed potatoes or rice.
Notes
This dish pairs wonderfully with mashed potatoes or rice.
Leftovers can be refrigerated and reheated easily.
For a variation, you can add frozen peas or carrots for extra vegetables.
Feel free to adjust the seasonings according to your taste preferences.