Slow Cooker Salisbury Steak
Slow Cooker Salisbury Steak
Ingredients
For the Beef Patties
- 2 pounds ground beef, 80/20 works best
- 1/2 cup breadcrumbs, plain or Italian-seasoned
- 1 egg, large
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
For the Gravy & Slow Cooking
- 2 tablespoons olive oil, or butter, for searing
- 1 yellow onion, medium, thinly sliced
- 8 ounces brown mushrooms, sliced
- 2 cups beef broth
- 1 packet brown gravy mix, 1 ounce, or onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream, optional, for added richness
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, 1 tablespoon Worcestershire sauce, salt, and black pepper. Gently mix until all ingredients are just combined, being careful not to overmix. Shape the mixture into 4 to 5 oval patties.
⏱️ 10 min
- 2
Heat the olive oil or butter in a large skillet over medium-high heat. Once hot, sear the beef patties for 2 to 3 minutes per side until they are nicely browned on the outside. The patties do not need to be cooked through at this stage.
⏱️ 10 min
- 3
Place the thinly sliced yellow onion and sliced brown mushrooms at the bottom of your slow cooker. Arrange the seared beef patties on top of the vegetables.
⏱️ 5 min
- 4
In a separate bowl, whisk together the beef broth, brown gravy mix (or onion soup mix), 1 tablespoon Worcestershire sauce, and Dijon mustard until well combined. Pour this gravy mixture evenly over the patties and vegetables in the slow cooker.
⏱️ 5 min
- 5
Cover the slow cooker and cook on the LOW setting for 4 to 5 hours, or on the HIGH setting for 2 to 3 hours, until the meat is tender and fully cooked through.
⏱️ 240 min
- 6
Once cooked, carefully remove the patties from the slow cooker and set them aside on a plate. In a small bowl, create a cornstarch slurry by whisking together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth. Stir the cornstarch slurry and the heavy cream (if using) into the sauce in the slow cooker.
⏱️ 5 min
- 7
Cover the slow cooker again and cook on the HIGH setting for an additional 10 to 15 minutes, or until the gravy has thickened to your desired consistency. Return the cooked patties to the thickened gravy and serve hot, ideally over mashed potatoes.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Slow Cooker Salisbury Steak
For the Beef Patties
- 2 pounds ground beef, 80/20 works best
- 1/2 cup breadcrumbs, plain or Italian-seasoned
- 1 egg, large
- 1/4 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly cracked
For the Gravy & Slow Cooking
- 2 tablespoons olive oil, or butter, for searing
- 1 yellow onion, medium, thinly sliced
- 8 ounces brown mushrooms, sliced
- 2 cups beef broth
- 1 packet brown gravy mix, 1 ounce, or onion soup mix
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/4 cup heavy cream, optional, for added richness
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, milk, garlic powder, onion powder, 1 tablespoon Worcestershire sauce, salt, and black pepper. Gently mix until all ingredients are just combined, being careful not to overmix. Shape the mixture into 4 to 5 oval patties.
⏱️ 10 min - 2
Heat the olive oil or butter in a large skillet over medium-high heat. Once hot, sear the beef patties for 2 to 3 minutes per side until they are nicely browned on the outside. The patties do not need to be cooked through at this stage.
⏱️ 10 min - 3
Place the thinly sliced yellow onion and sliced brown mushrooms at the bottom of your slow cooker. Arrange the seared beef patties on top of the vegetables.
⏱️ 5 min - 4
In a separate bowl, whisk together the beef broth, brown gravy mix (or onion soup mix), 1 tablespoon Worcestershire sauce, and Dijon mustard until well combined. Pour this gravy mixture evenly over the patties and vegetables in the slow cooker.
⏱️ 5 min - 5
Cover the slow cooker and cook on the LOW setting for 4 to 5 hours, or on the HIGH setting for 2 to 3 hours, until the meat is tender and fully cooked through.
⏱️ 240 min - 6
Once cooked, carefully remove the patties from the slow cooker and set them aside on a plate. In a small bowl, create a cornstarch slurry by whisking together the 2 tablespoons of cornstarch and 2 tablespoons of cold water until smooth. Stir the cornstarch slurry and the heavy cream (if using) into the sauce in the slow cooker.
⏱️ 5 min - 7
Cover the slow cooker again and cook on the HIGH setting for an additional 10 to 15 minutes, or until the gravy has thickened to your desired consistency. Return the cooked patties to the thickened gravy and serve hot, ideally over mashed potatoes.
⏱️ 15 min