Description
This Crockpot Salisbury Steak recipe is a comforting and easy-to-make meal featuring tender beef patties cooked slowly with mushrooms and onions in a savory brown gravy. Perfect for busy days, this hearty dish pairs wonderfully with mashed potatoes for a classic home-cooked dinner.
Ingredients
Scale
Vegetables and Broth
- 1 pint sliced mushrooms
- 1/2 onion, sliced
- 1 1/2 cups beef broth
Gravy Mix and Thickeners
- 1 oz package brown gravy mix, dry
- 2 tablespoons fresh parsley
- 2 tablespoons corn starch
- 4 tablespoons water
Beef Patties
- 1 lbs lean ground beef
- 1 egg yolk
- 1/4 cup minced onion
- 1/3 cup Panko bread crumbs
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Prepare Vegetables: Place the sliced mushrooms and onions in the bottom of your slow cooker, creating a flavorful base for the beef patties.
- Form and Brown Patties: In a bowl, combine ground beef, egg yolk, minced onion, Panko bread crumbs, garlic powder, salt, and pepper. Mix thoroughly and form into 4 even patties. Brown each patty over medium-high heat for about 3 minutes per side to develop flavor and seal in juices.
- Cook in Slow Cooker: Layer the browned beef patties over the vegetables in the slow cooker. In a separate bowl, mix together beef broth, dry brown gravy mix, and fresh parsley. Pour this mixture over the patties. Cover and cook on low for 5 hours to allow flavors to meld and patties to become tender.
- Thicken Gravy: After cooking, remove the patties and set them aside. Increase the slow cooker temperature to high. In a small bowl, combine cold water and corn starch to create a slurry. Stir this into the broth in the slow cooker and cook for a few more minutes until the gravy thickens. Then, return the beef patties to the slow cooker and coat them well with the thickened sauce.
- Serve: Serve the Salisbury steak over a bed of creamy mashed potatoes or your preferred side for a satisfying meal.
Notes
- Make sure to brown the patties properly to enhance the flavor and texture of the dish.
- If you prefer a thicker gravy, you can add a little more cornstarch slurry as needed.
- The dish is best served fresh but can be refrigerated and reheated gently.
- For a gluten-free option, substitute Panko bread crumbs with gluten-free breadcrumbs and ensure the brown gravy mix is gluten-free.
- Fresh parsley adds freshness but can be replaced with dried parsley if needed.
