This comforting, old-fashioned dish transforms ground beef into tender, flavorful patties smothered in a rich mushroom and onion gravy. The slow cooker does all the work, making the meat incredibly tender and the gravy deeply flavorful.
Ingredients
For the Patties:
· 2 lbs lean ground beef (85/15 or 90/10 works well)
· ½ cup breadcrumbs (plain or Italian)
· 1 large egg, lightly beaten
· 2 tablespoons milk
· 1 tablespoon Worcestershire sauce
· 1 teaspoon garlic powder
· 1 teaspoon onion powder
· 1 teaspoon dried parsley
· ¾ teaspoon salt
· ½ teaspoon black pepper
For the Gravy & Cooking:
· 1 tablespoon olive oil
· 1 medium yellow onion, thinly sliced
· 8 oz cremini or white mushrooms, sliced
· 3 cups beef broth (low sodium preferred)
· 1 (10.5 oz) can condensed cream of mushroom soup
· 2 tablespoons ketchup
· 1 tablespoon Worcestershire sauce
· 1 tablespoon soy sauce (or tamari)
· 1 teaspoon Dijon mustard
· ¼ cup cold water + 3 tablespoons cornstarch (for slurry)
For Serving (Optional):
· Mashed potatoes, egg noodles, or rice
· Fresh chopped parsley
Instructions
- Make the Patties:
In a large bowl, combine all patty ingredients. Mix gently with your hands until just combined—do not overmix. Shape into 6-8 oval-shaped patties, about ¾-inch thick. - Brown the Patties (Optional but Recommended):
Heat olive oil in a large skillet over medium-high heat. Brown the patties for 2-3 minutes per side, just to develop a crust. They do not need to be cooked through. Place browned patties in the bottom of a 6-quart slow cooker. - Sauté Vegetables:
In the same skillet (with the beef drippings), add the sliced onions and mushrooms. Sauté for 5-7 minutes until softened and beginning to brown. Scatter the sautéed vegetables over and around the patties in the slow cooker. - Make the Gravy Base:
In a medium bowl, whisk together the beef broth, cream of mushroom soup, ketchup, 1 tablespoon Worcestershire sauce, soy sauce, and Dijon mustard until smooth. Pour this mixture over the patties and vegetables in the slow cooker. - Cook:
Cover and cook on LOW for 5-6 hours or on HIGH for 3-4 hours. The patties should be tender and cooked through. - Thicken the Gravy:
About 30 minutes before serving, carefully remove the patties to a plate. In a small bowl, make a slurry by mixing the cold water and cornstarch until smooth. Turn the slow cooker to HIGH. Whisk the slurry into the gravy in the slow cooker. Cover and cook for 20-30 minutes, until the gravy has thickened.
Return the patties to the slow cooker and gently submerge them in the gravy to warm through. - Serve:
Serve the Salisbury steaks and gravy over a bed of mashed potatoes, egg noodles, or rice. Spoon plenty of mushroom-onion gravy over the top and garnish with fresh parsley if desired.
Tips for Success:
· Don’t Skip the Browning: This step adds crucial flavor to both the meat and the final gravy.
· Handle Meat Gently: Overmixing the patty ingredients or compacting them too firmly will make them dense.
· Low Sodium Ingredients: Using low-sodium broth and soup helps you control the salt level. You can always add more at the end.
· Gravy Consistency: If the gravy isn’t thick enough after the slurry, make another half-slurry (1 tbsp cornstarch + 2 tbsp water) and whisk it in. Let it cook for another 15 minutes.
· Make it a Meal Prep: This dish reheats beautifully, making it great for leftovers. The flavors often improve the next day.
Enjoy your hearty, homemade meal