Description
This Slow Cooker Salisbury Steak serves up tender, flavorful beef patties simmered in a rich mushroom-onion gravy. It’s a hands-off comfort meal that’s perfect for busy days. Serve it over mashed potatoes or egg noodles for a satisfying classic dinner.
Ingredients
1 ½ pounds ground beef
1 large egg
½ cup breadcrumbs
½ teaspoon garlic powder
Salt and black pepper to taste
2 tablespoons ketchup (plus extra for topping patties)
1 small onion, thinly sliced
8 ounces mushrooms, sliced
1 can (10.5 ounces) condensed mushroom soup
1 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons cornstarch mixed with 2 teaspoons water (optional, for thickening)
Instructions
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In a mixing bowl, combine ground beef, egg, breadcrumbs, garlic powder, salt, pepper, and 2 tablespoons ketchup. Mix gently until just combined.
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Shape mixture into 6–8 oval patties and place them in the slow cooker.
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Arrange sliced onions and mushrooms on and around the patties.
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In a separate bowl, whisk together mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard until smooth. Pour the mixture over the patties.
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Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the patties are cooked through and the vegetables are tender.
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If the gravy seems thin, stir in the cornstarch slurry, then cover and cook on high for another 15 to 20 minutes until gravy thickens.
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Spoon extra ketchup over the patties before serving, if desired.
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Serve Salisbury steak and mushroom gravy over mashed potatoes, rice, or egg noodles.
Notes
For deeper flavor, brown the patties in a skillet before transferring them to the slow cooker and deglaze the pan with a bit of beef broth. Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the microwave or gently on the stove. You can swap the breadcrumbs for crushed crackers or use gluten-free options as needed. Add a splash of red wine to the gravy for a richer taste.