Tender, juicy, flavorful Slow Cooker Salisbury Steak – a hearty, comforting, easy dinner smothered in rich onion and mushroom gravy.
Ingredients You’ll Need
Every ingredient in this Slow Cooker Salisbury Steak recipe plays a starring role; together, they build layers of flavor and create lush textures that make each bite satisfying. Let these simple essentials do the heavy lifting for a crave-worthy result!
- Ground beef (80/20): The slightly higher fat content in 80/20 ground beef keeps your steaks juicy and helps the flavor shine through slow simmering.
- Breadcrumbs: These soak up moisture and bind the patties together, ensuring a perfect, tender texture every time.
- Milk: A splash of milk works with the breadcrumbs to keep the patties delicate, never dry.
- Egg: The egg acts as glue, holding all those tasty ingredients in place so your patties don’t crumble apart.
- Small onion, finely chopped: Onion adds sweetness and depth to the steak mixture as well as to the sauce.
- Garlic, minced: Garlic brings an aromatic punch that makes the beef patties utterly addictive.
- Worcestershire sauce: Just a teaspoon lifts all the beefy notes and adds a bit of complexity to each bite.
- Salt and pepper: Season to taste, letting these classics enhance every layer without overpowering the final dish.
- Mushrooms, sliced: Mushrooms soak up all the rich gravy, offering up meaty bites that harmonize perfectly with the beef.
- Beef broth: The foundation of your gravy—look for low sodium if you prefer more control over the saltiness.
- Ketchup: Adds subtle sweetness and tang to round out the gravy’s flavor.
- Dijon mustard: A little Dijon brings mild heat and a gentle kick that balances out the richness.
- Cornstarch mixed with water: This simple slurry thickens the gravy to a classic, glossy finish.
How to Make Slow Cooker Salisbury Steak
Step 1: Mix the Beef Patties
Start by adding your ground beef, breadcrumbs, milk, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and pepper in a large bowl. Using your hands or a fork, gently combine everything—be careful not to overmix, which can make the patties tough. This quick mix is the real secret to rich flavor and a melt-in-your-mouth texture!
Step 2: Shape the Steaks
Take your beef mixture and shape it into four oval patties, about half an inch thick. The oval shape is classic Salisbury steak style, and making them uniform ensures even cooking in your slow cooker. Set them aside for just a moment—you’re nearly there!
Step 3: Build the Base in the Slow Cooker
Scatter the sliced mushrooms in an even layer across the bottom of your slow cooker. These become the foundation for the savory gravy and soak up all the meaty juices as they cook. Mushroom lovers, you’re in for a treat!
Step 4: Mix the Gravy Ingredients
In a small bowl, whisk together beef broth, ketchup, and Dijon mustard. Pour this mixture over the mushrooms in your slow cooker. This sauce is packed with umami but also has a subtle tang and sweetness from the ketchup and mustard—trust me, it ties the entire Slow Cooker Salisbury Steak together.
Step 5: Add the Patties and Slow Cook
Gently arrange your prepared patties right over the mushroom and sauce layer. Pop the lid on and cook on low for 6 to 7 hours, or if you’re in a hurry, on high for 3 to 4 hours. This hands-off step lets the flavors slowly meld while you go about your day, and the result is worth every minute!
Step 6: Thicken the Gravy
About 30 minutes before serving, carefully remove the patties and mushrooms and transfer them to a plate. Stir your cornstarch and water mixture (the slurry) into the cooking liquid in your slow cooker. This will instantly start thickening the gravy into that classic, luscious consistency. Return the patties and mushrooms to the slow cooker, letting them soak up the rich sauce as they warm back up together.
How to Serve Slow Cooker Salisbury Steak
Garnishes
A sprinkle of fresh chopped parsley just before serving adds a pop of color and a hint of freshness that balances the hearty, comforting flavors of your Slow Cooker Salisbury Steak. You can also grate a touch of Parmesan over the top for a sophisticated twist, or add a few extra sautéed mushrooms for mushroom fans!
Side Dishes
This hearty dish is made for classic sides: a mound of creamy mashed potatoes, fluffy buttered egg noodles, or even white rice are perfect for soaking up every drop of that dreamy gravy. Don’t forget a simple green veggie—steamed green beans or roasted carrots help round out the meal beautifully.
Creative Ways to Present
For a dinner party vibe, plate your Slow Cooker Salisbury Steak over a swirl of mashed potatoes and drizzle generously with the glossy mushroom gravy. Or, make open-faced “steak” sandwiches on rustic toast, ladling the gravy over the top. It’s also delicious served family style right in the slow cooker for a casual, cozy meal everyone can dig into together!
Make Ahead and Storage
Storing Leftovers
Leftover Slow Cooker Salisbury Steak keeps beautifully in the fridge. Place cooled patties and gravy in an airtight container and refrigerate for up to 3 days. The flavors will actually deepen overnight, making for a fantastic next-day lunch or dinner.
Freezing
This is a freezer-friendly meal! Allow the steak and gravy to cool completely, then transfer to freezer-safe containers or bags. Freeze for up to 2 months. Thaw in the fridge overnight before reheating for best texture and flavor.
Reheating
For the juiciest results, reheat in a covered skillet over medium-low heat, adding a splash of broth or water if the gravy has thickened too much. You can also microwave individual portions in a microwave-safe container, using low power and stirring occasionally to heat gently and evenly.
FAQs
Can I use ground turkey instead of beef?
Absolutely! Ground turkey can be swapped in for a lighter twist. Just know the flavor will be a touch different—add extra seasoning or a splash of Worcestershire if you like. Turkey can be a little leaner, so take care not to overcook the patties.
Is it okay to use dried mushrooms instead of fresh?
Yes, dried mushrooms work if you soak them in hot water until plump before adding them. They offer a deeper, more concentrated mushroom flavor, so use less if you prefer a milder taste.
Can I make Slow Cooker Salisbury Steak gluten free?
You sure can! Substitute gluten-free breadcrumbs in the patties and double-check that your beef broth and condiments don’t contain hidden gluten. The results are just as delicious and satisfying.
How do I prevent the patties from falling apart?
Be sure to use the full amount of egg and breadcrumbs, and avoid overmixing the beef mixture. Letting the patties rest in the refrigerator for 10 minutes before slow cooking also helps them keep their shape.
Can I double the recipe for a crowd?
Definitely—this Slow Cooker Salisbury Steak recipe scales up beautifully! Ensure your slow cooker is large enough so the patties aren’t overlapping (or cook in two batches) for the best texture. Double the gravy ingredients as well for generous sauce coverage.
Final Thoughts
There’s nothing quite like coming home to the aroma of Slow Cooker Salisbury Steak bubbling away, ready to bring everyone to the table. With its unbeatable comfort factor and easy prep, this recipe deserves a spot in your regular dinner rotation—trust me, one bite and you’ll be hooked!
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Slow Cooker Salisbury Steak Recipe
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
Description
Tender, juicy, flavorful Slow Cooker Salisbury Steak – a hearty, comforting, easy dinner smothered in rich onion and mushroom gravy.
Ingredients
For the Salisbury Steaks
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- Salt and pepper, to taste
For the Gravy
- 8 oz mushrooms, sliced
- 1/2 cup beef broth
- 2 tablespoons ketchup
- 1 tablespoon Dijon mustard
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Beef Mixture: In a large bowl, combine the ground beef, breadcrumbs, milk, egg, finely chopped onion, minced garlic, Worcestershire sauce, salt, and pepper. Mix gently just until the ingredients are fully incorporated and cohesive.
- Form the Patties: Using your hands, shape the mixture into 4 oval-shaped patties of even size so they cook uniformly.
- Layer the Slow Cooker: Spread the sliced mushrooms evenly over the bottom of your slow cooker insert, creating a flavorful bed for the steaks to cook on.
- Mix the Gravy Base: In a small bowl, whisk together the beef broth, ketchup, and Dijon mustard. Pour this mixture evenly over the mushrooms in the slow cooker.
- Arrange the Patties: Gently place the formed beef patties on top of the mushroom and gravy base in the slow cooker, ensuring they are not stacked and are touching the gravy.
- Slow Cook: Cover with the lid and cook on low for 6–7 hours, or on high for 3–4 hours, until the patties are cooked through and tender.
- Thicken the Gravy: About 30 minutes before serving, carefully remove the patties and mushrooms using a slotted spoon. Stir the cornstarch slurry into the cooking liquid in the slow cooker. Cover and cook on high for several minutes, until the gravy thickens.
- Finish and Serve: Return the patties and mushrooms to the thickened gravy in the slow cooker. Let them heat through for the remaining 20–30 minutes. Serve warm, with extra gravy spooned over the top.
Notes
- If you prefer a smoother gravy, strain out the mushrooms and onions before thickening, then whisk them back in once the gravy is glossy.
- Try swapping 1/2 of the ground beef for ground turkey for a lighter version.
- For extra richness, add a splash of heavy cream to the gravy after thickening.
- Serve over mashed potatoes, rice, or buttered egg noodles for a full meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main-course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 steak with gravy
- Calories: 450
- Sugar: 4g
- Sodium: 690mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg