Slow Cooker Salisbury Steak with Rich Mushroom Gravy

 

 

Ingredients:

For the Patties:

• 1 ½ lbs ground beef
• 1 egg
• ¼ cup minced onion
• ¼ cup breadcrumbs
• 1 garlic clove, minced
• ½ tsp salt
• ¼ tsp black pepper

For the Gravy:

• 1 small onion, thinly sliced
• 6 oz mushrooms, sliced
• 1 ½ cups beef broth
• 1 packet brown gravy mix
• 1 tbsp ketchup (optional, for depth)
• 1 tbsp Dijon mustard (optional, for tang)
• 2 tbsp cornstarch

Instructions:

1. Prepare the Patties:
   • In a large bowl, combine ground beef, egg, minced onion, breadcrumbs, garlic, salt, and pepper. Mix gently until just combined—avoid overworking the meat.
   • Shape into 4-6 patties, about ¾-inch thick.
2. Sear the Patties (Optional but Recommended):
   • Heat a skillet over medium-high heat. Sear patties for 2-3 minutes per side until browned. This step locks in flavor!
3. Layer in the Slow Cooker:
   • Spread sliced onions and mushrooms evenly across the bottom of the slow cooker.
   • Place the seared patties on top.
4. Make the Gravy Base:
   • In a bowl, whisk together beef broth, gravy mix, ketchup, and Dijon mustard (if using). Pour over the patties and vegetables.
5. Cook Low & Slow:
   • Cover and cook on LOW for 5 hours (or HIGH for 3 hours) until patties are tender.
6. Thicken the Gravy:
   • Remove patties and set aside. Switch the slow cooker to HIGH.
   • Whisk cornstarch with 2 tbsp cold water, then stir into the gravy. Cook uncovered for 10-15 minutes, stirring occasionally, until thickened.
7. Serve & Enjoy:
   • Return patties to the slow cooker, coating them in the rich gravy.
   • Serve hot over mashed potatoes, egg noodles, or rice. Garnish with fresh parsley if desired.