Slow Cooker Salisbury Steak is a simple and easy comfort food dinner featuring tender, juicy ground beef patties slow simmered in a rich, onion gravy with mushrooms. These will quickly become a family favorite.
Course Main Course
Cuisine American
Keyword Crock Pot Salisbury Steak, Slow Cooker Salisbury Steak
Prep Time 30 minutesminutes
Cook Time 7 hourshours
Total Time 7 hourshours30 minutesminutes
Servings 8patties
Calories 415kcal
Author Michelle
Ingredients
2poundsground beef
1large egg
⅓cupbread crumbs
¼cupgrated onion
1tablespoondried parsley
2teaspoonsgarlic powder
½teaspoononion powder
1teaspoonsalt
½teaspoon black pepper
⅛teaspoonground thyme
3tablespoonsolive oil
1large onionthinly sliced
8ouncessliced white mushrooms
Gravy
1½cupswater
⅓cupred wine
⅓cupketchup
1tablespoonWorcestershire sauce
1tablespoonbeef base
2garlic clovesminced
4tablespoonscorn starch
¼cupcold water
Instructions
In a large mixing bowl, add ground beef, egg, bread crumbs, grated onion, garlic powder, onion powder, salt, pepper, and thyme. Mix together until combined.
Form 8 patties, and set aside on a plate.
Heat olive oil in a large skillet over medium-high heat. When skillet is hot, quickly sear the outside of the patties, 2 or 3 at a time. (Don't cook them all the way through.) Remove from skillet and transfer to bottom of slow cooker.
When all patties have been browned, add onions and mushrooms to the skillet. Saute until onions are tender, about 3-5 minutes. Pour onion mixture on top of patties in slow cooker.
In a medium mixing bowl, add all gravy ingredients except corn starch and 4 tablespoons water. Whisk together. Pour over patties in the slow cooker.
Cover and cook on low for 6-7 hours.
Remove patties from slow cooker. Set aside.
In a small bowl, whisk corn starch and 4 tablespoons water together until combined. Whisk into the gravy mixture. (As you mix, the onions should be breaking down and thickening the gravy as well).
Serve salisbury steak smothered in plenty of gravy!
Video
Notes
To thinly and evenly slice your onions, using a mandoline like this one is the easiest way (and a great tool to have around!
Beef base: I use Better than Bouillon beef base, which is pretty easy to find at the store. You can also substitute all of the water for beef broth or stock instead.
Storage: Store covered in the refrigerator for up to 5 days. Reheat in individual portions on microwave-safe plates in the microwave.
Freezer Directions: Freeze uncooked patties flat on a baking sheet, then transfer to a freezer container for up to a month. Follow remaining recipe instructions and add patties when ready to use.