Slow-Cooker Salisbury Steak
A comforting slow-cooker Salisbury steak recipe featuring tender beef patties in a rich mushroom-onion gravy, perfect for weeknight dinners.
Ingredients
For the Patties
- 1.5 lb ground beef (80/20 ideal) Keep patties moist.
- 0.5 cup plain breadcrumbs Use gluten-free crumbs for GF option.
- 1 large egg
- 1 small yellow onion, finely chopped For patties
- 1 tsp garlic powder
- 1 Tbsp Worcestershire sauce
- 1 tsp salt
- 0.5 tsp black pepper
For the Gravy
- 8 oz mushrooms, sliced Optional but recommended.
- 1 cup beef broth
- 2 Tbsp ketchup
- 1 Tbsp soy sauce or tamari Tamari for gluten-free.
- 1 Tbsp brown sugar
- 2 Tbsp cornstarch Mix with cold water for slurry.
- 2 Tbsp cold water To make a slurry.
- 1-2 Tbsp butter or oil For sautéing (optional).
Instructions
Preparation
- In a large bowl, combine ground beef, breadcrumbs, egg, finely chopped onion, garlic powder, Worcestershire sauce, salt, and pepper. Gently mix until combined to keep patties tender. Shape into six medium patties.
- (Optional) Heat a skillet over medium-high with 1 Tbsp of butter or oil. Brown patties 1-2 minutes per side to develop color and flavor. Transfer to a plate.
- Sauté mushrooms and chopped onion in the same skillet until softened, about 4-5 minutes. Deglaze the pan with a splash of the beef broth, scraping up browned bits.
Cooking
- In the slow cooker, whisk together the remaining beef broth, ketchup, soy sauce (or tamari), and brown sugar until smooth.
- Add the mushrooms and onions, then nestle the patties into the liquid.
- Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until patties are cooked through and very tender.
- To thicken the gravy, make a slurry by mixing cornstarch into cold water, then stir a few tablespoons of the hot gravy into the slurry. Stir back into the slow cooker and cook for 10-15 minutes more until the gravy thickens.
Serving
- Serve the patties and gravy hot over mashed potatoes, egg noodles, or rice, garnished with chopped parsley or chives.
Notes
Don't overwork the meat to keep patties tender. Browning adds flavor, but is optional. For gluten-free, use tamari and gluten-free breadcrumbs.