Description
This Savory Slow Cooker Salisbury Steak recipe delivers ultimate comfort food with tender beef patties smothered in a rich mushroom gravy. Perfect for a hands-off meal, it combines ground beef, onions, and mushrooms slow-cooked in a creamy sauce for six hours, making for an easy, hearty dinner that pairs wonderfully with mashed potatoes or rice.
Ingredients
Scale
For the Beef Patties
- 1 pound Ground Beef (80/20 for optimal moisture)
- 1/2 cup Bread Crumbs (or crushed crackers)
- 1/4 cup Milk (any type)
- 1 large Egg (for binding)
- 1 packet Dry Onion Soup Mix (homemade optional)
For the Gravy and Vegetables
- 1 can Condensed Cream of Mushroom Soup (or other cream soups)
- 2 cups Beef Broth (low-sodium preferred)
- 1 medium Onion (sliced, yellow or white)
- 1 cup Mushrooms (sliced, fresh or canned)
Instructions
- Prepare the patties: In a large bowl, mix together ground beef, bread crumbs, milk, egg, and dry onion soup mix until well combined. Form this mixture into patties about ½ inch thick.
- Brown the patties: Heat a skillet over medium heat and add the patties. Brown them on both sides for about 3-4 minutes each until they develop a nice crust. Then, transfer the browned patties to your slow cooker.
- Sauté the vegetables: In the same skillet, add sliced onions and mushrooms. Sauté until they are tender, approximately 5 minutes, then transfer them to the slow cooker.
- Prepare the gravy: In a bowl, whisk together condensed cream of mushroom soup and beef broth until smooth. Pour this mixture over the patties and vegetables in the slow cooker.
- Slow cook the dish: Cover the slow cooker and set it to low heat. Let it cook for 6 hours, or until the patties are cooked through and tender.
- Serve: Dish the Salisbury steak with a generous ladle of gravy over fluffy mashed potatoes or rice and enjoy!
Notes
- For best flavor, use ground beef with a fat content of 80/20.
- Browning the patties before slow cooking adds essential flavor and texture.
- You can substitute low-sodium beef broth for a healthier option.
- Feel free to add garlic or herbs to the sautéed vegetables for extra depth.
- This recipe can also be prepared in an Instant Pot using the slow cook function.
- Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
