Slow Cooker Salisbury Steak
This Slow Cooker Salisbury Steak recipe delivers tender, seasoned beef patties smothered in a rich mushroom and onion gravy. It’s a “set it and forget it” comfort meal that pairs perfectly with creamy mashed potatoes.
Ingredients
The Patties
- 1 ½ lbs ground beef (80/20 or 90/10)
- 1 egg, beaten
- ½ cup breadcrumbs
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- Salt and pepper to taste
The Gravy & Vegetables
- 2 cups beef broth (or beef broth concentrate mixed with water)
- 1 packet brown gravy mix (optional, for thickness)
- 1 large onion, sliced or diced
- 8 oz mushrooms, sliced
- 2 tbsp ketchup
- 1 tsp Dijon mustard
- 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Preparation
1
Form and Sear
5 minutes
Mix the patty ingredients and form 6 oval steaks. Sear them in a hot skillet for 2 minutes per side. This isn’t to cook them through, but to create a crust that prevents them from crumbling in the slow cooker.
2
Layer the Vegetables
Slow cooker base
Place half of your sliced onions and mushrooms at the bottom of the slow cooker. This creates a “rack” for the beef and ensures the vegetables soften into the sauce.
3
Add Beef and Liquids
Low heat
Place the seared patties on top of the vegetables. In a small bowl, whisk together the beef broth, ketchup, mustard, and gravy mix. Pour over the beef, then top with the remaining onions and mushrooms.
4
The Long Simmer
4-6 hours
Cover and cook on Low for 5-6 hours or High for 3-4 hours. About 30 minutes before serving, stir in the cornstarch slurry if you prefer a thicker, glossier gravy.
Pro Tip: For a deeper “steakhouse” flavor, add a teaspoon of browning sauce (like Kitchen Bouquet) or a splash of balsamic vinegar to the gravy mixture.
