Slow Cooker Salisbury Steak

Salisbury steak cooked low and slow in a crockpot is the ultimate homestyle comfort meal. Tender, seasoned ground beef patties simmer for hours in a rich, velvety onion and mushroom gravy, resulting in melt-in-your-mouth steaks that pair perfectly with mashed potatoes or buttered egg noodles.

Ingredients

For the Beef Patties:

• 1 ½ lbs ground beef (80/20 or 85/15 lean)
• ½ cup plain breadcrumbs (or panko)
• 1 large egg, beaten
• ¼ cup milk
• 1 packet (1 oz) dry onion soup mix (divided: half for patties, half for gravy)
• 1 tbsp Worcestershire sauce
• 1 tsp garlic powder
• ¼ tsp salt and ½ tsp black pepper

For the Onion & Mushroom Gravy:

• 1 large yellow onion, sliced into thin half-moons
• 8 oz fresh brown/cremini mushrooms, sliced
• 2 cups beef broth
• Remaining half of the dry onion soup mix
• 1 tbsp Worcestershire sauce
• 1 tbsp ketchup
• 1 tsp Dijon mustard
• 3 tbsp cornstarch + 3 tbsp cold water (for slurry to thicken gravy)

Step-by-Step Instructions

Step 1: Prep the Gravy Base

1. Scatter the sliced onions and fresh mushrooms across the bottom of your slow cooker insert.

Step 2: Mix and Searing the Patties

1. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, half of the dry onion soup mix, 1 tbsp Worcestershire sauce, garlic powder, salt, and pepper. Mix gently with your hands just until combined (do not overwork the meat, or the patties will be tough).
2. Shape the mixture into 4 to 6 oval-shaped patties, about ¾-inch thick.
3. (Highly Recommended Step) Heat 1 tablespoon of oil in a large skillet over medium-high heat. Sear the patties for 2 to 3 minutes per side until a golden brown crust forms.
   • Note: They do not need to be cooked through; searing seals in moisture and prevents the patties from breaking apart in the slow cooker.
4. Transfer the seared patties into the slow cooker, placing them directly on top of the bed of onions and mushrooms.

Step 3: Mix the Gravy Liquid

1. In a measuring cup, whisk together the beef broth, remaining dry onion soup mix, 1 tbsp Worcestershire sauce, ketchup, and Dijon mustard.
2. Pour the broth mixture carefully over the patties and vegetables in the slow cooker.

Step 4: Slow Cook

1. Cover and cook on LOW for 4 to 5 hours (or on HIGH for 2 to 3 hours) until the beef is tender and cooked through.

Step 5: Thicken the Gravy

1. Carefully remove the cooked patties from the slow cooker and set them on a warm plate.
2. In a small cup, whisk the 3 tbsp cornstarch and 3 tbsp cold water until smooth to create a slurry.
3. Pour the slurry into the bubbling liquid in the slow cooker, stirring constantly into the mushrooms and onions.
4. Cover and cook on HIGH for 10 to 15 minutes until the gravy turns rich, thick, and glossy.
5. Return the beef patties back into the gravy for a few minutes to coat thoroughly before serving.

Serving Suggestion

Ladle generous spoonfulls of the thick mushroom-and-onion gravy and patties over a bed of creamy garlic mashed potatoes or buttered egg noodles, accompanied by steamed green beans or roasted carrots.