Slow Cooker Salisbury Steak
A hearty and comforting dish featuring tender beef patties smothered in a rich mushroom gravy, perfect for serving over mashed potatoes or rice.
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Ingredients
Yields 4 servings
- (1 lb) ground beef
- (1/2 cups) bread crumbs
- (1/4 cups) onion, finely chopped
- (1 egg)
- (1 tsp) Worcestershire sauce
- (1/2 tsp) garlic powder
- (1/2 tsp) salt
- (1/4 tsp) black pepper
- (1 cup) beef broth
- (1 cup) mushrooms, sliced
- (1/2 cups) onion, sliced
- (1/4 cups) ketchup
- (1 tbsp) cornstarch
- (1 tbsp) water
Instructions
- 1
In a large bowl, combine 1 lb ground beef, 1/2 cup bread crumbs, 1/4 cup finely chopped onion, 1 egg, 1 tsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well combined.
- 2
Form the mixture into 4 equal patties.
- 3
In a skillet over medium heat, brown the patties for about 3-4 minutes on each side. Transfer the patties to the slow cooker.
- 4
In the same skillet, add 1 cup sliced mushrooms and 1/2 cup sliced onion. Sauté for about 5 minutes until softened. Pour the mixture over the patties in the slow cooker.
- 5
In a bowl, mix 1 cup beef broth, 1/4 cup ketchup, and pour it over the patties and vegetables in the slow cooker.
- 6
Cover and cook on low for 6 hours or high for 3 hours.
- 7
In the last 30 minutes of cooking, mix 1 tbsp cornstarch with 1 tbsp water to create a slurry. Stir it into the slow cooker to thicken the gravy.
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