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Slow Cooker Salisbury Steak

Slow Cooker Salisbury Steak

Tender Slow Cooker Salisbury Steak with mushrooms, onions, and rich brown gravy. An easy comfort food dinner perfect with mashed potatoes.
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Prep Time 20 minutes
Cook Time 5 hours 15 minutes
Total Time 5 hours 35 minutes
Servings: 6 people
Calories: 475
Ingredients Method Notes

Ingredients
  

  • For the Salisbury Steak
  • 2 pounds ground beef
  • ½ cup breadcrumbs
  • 1 large egg
  • ¼ cup milk
  • 2 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • For the Mushroom Gravy
  • 1 medium onion sliced
  • 8 ounces mushrooms sliced
  • 2 cups beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon garlic powder
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Chopped fresh parsley for garnish

Method
 

  1. Add the ground beef, breadcrumbs, egg, milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper to a large bowl.
  2. Gently mix everything together until just combined. Avoid overmixing the beef because this can make the patties tough.
  3. Divide the mixture into 6 equal portions and shape each portion into a thick oval patty.
  4. Heat the olive oil in a large skillet over medium-high heat. Brown the patties for about 2 minutes on each side. They do not need to cook completely at this stage.
  5. Arrange the sliced onions and mushrooms across the bottom of the slow cooker.
  6. Place the browned Salisbury steak patties over the vegetables.
  7. In a bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, garlic powder, thyme, and black pepper.
  8. Pour the gravy mixture over the patties, onions, and mushrooms.
  9. Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the patties are fully cooked and tender.
  10. Carefully remove the cooked patties from the slow cooker and keep them warm.
  11. Mix the cornstarch with the cold water until completely smooth. Stir the mixture into the gravy.
  12. Cover and cook on HIGH for another 10 to 15 minutes, or until the gravy has thickened.
  13. Return the Salisbury steaks to the slow cooker and spoon plenty of mushroom gravy over the top.
  14. Garnish with fresh parsley and serve warm.

Notes

  • Browning the patties before slow cooking is worth the extra few minutes because it gives them better color, texture, and flavor.
  • Don't make the patties too thin. Thick oval patties hold together better during the long cooking time and stay tender inside.
  • The mushrooms release moisture while cooking, so you don't need a large amount of additional liquid.
  • If you prefer an extra-thick gravy, add another teaspoon of cornstarch mixed with a little cold water at the end.