This Slow Cooker Salisbury Steak recipe transforms a beloved comfort food into an effortless weeknight meal. Perfect for busy evenings, it delivers tender, flavorful patties bathed in a rich, savory gravy, all with minimal hands-on time.
Key Ingredients for Slow Cooker Salisbury Steak
- 1 ½ pounds ground beef
- ½ cup breadcrumbs (plain or Italian-seasoned)
- ¼ cup milk
- 1 large egg, lightly beaten
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour (for dredging)
- 2 tablespoons olive oil or butter (for searing)
- 1 large onion, thinly sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1½ cups beef broth
- ¼ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- Cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water, for thickening, optional)
How to Make Slow Cooker Salisbury Steak
Get ready for a truly satisfying meal that’s incredibly simple to prepare! This Slow Cooker Salisbury Steak recipe brings tender, juicy patties together with a luxuriously creamy mushroom gravy, making it a complete delight. With minimal fuss and less than 20 minutes of active prep time, you can have a hearty dinner ready to impress.
Step-by-Step Instructions
- Prepare the Salisbury Steak Patties: In a medium bowl, gently combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Be careful not to overmix, as this can result in tough patties. Form the mixture into four to six oval-shaped patties.
- Dredge and Sear the Patties: Lightly dust each patty with all-purpose flour. Heat the olive oil or butter in a large skillet over medium-high heat. Sear the patties for about 2-3 minutes per side, until they are nicely browned. This step is crucial for developing flavor and helping the patties hold their shape in the slow cooker.
- Sauté Aromatics: Remove the seared patties from the skillet and set aside. Add the thinly sliced onion and sliced mushrooms to the same skillet. Cook, stirring occasionally, for about 5-7 minutes, until the onions are softened and lightly golden, and the mushrooms have released their moisture and started to brown. Add the minced garlic and cook for another minute until fragrant.
- Create the Gravy Base: In a small bowl, whisk together the beef broth, ketchup, soy sauce, and Dijon mustard. Pour this mixture into the skillet with the onions and mushrooms. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Assemble in the Slow Cooker: Arrange the seared Salisbury steak patties in a single layer at the bottom of your slow cooker. Pour the gravy mixture from the skillet evenly over the patties.
- Slow Cook to Perfection: Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the patties are cooked through and tender, and the sauce has thickened slightly. The exact cooking time will depend on your slow cooker.
- Thicken the Gravy (Optional): If you prefer a thicker gravy, remove the patties from the slow cooker and set them aside. In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the liquid in the slow cooker. Cook on HIGH for another 15-30 minutes, stirring occasionally, until the gravy has reached your desired consistency. Return the patties to the gravy to warm through.
Why You’ll Love This Slow Cooker Salisbury Steak
You’ll absolutely adore this Slow Cooker Salisbury Steak for its incredibly tender patties swimming in a rich, deeply savory mushroom gravy. It’s the ultimate hug-in-a-bowl meal, reminiscent of your favorite diner classic but elevated with the ease of slow cooking. Making this at home is a serious cost-saver compared to ordering takeout, offering gourmet flavor without the hefty price tag, and the velvety sauce infused with onions, mushrooms, and a hint of Dijon mustard adds layers of deliciousness that will have everyone asking for seconds.
Imagine coming home to the tantalizing aroma of this comforting dish already prepared; it’s a game-changer for busy weeknights or when you simply crave a fuss-free, satisfying dinner. Unlike a pan-fried Salisbury steak that requires constant attention, the slow cooker does all the heavy lifting, ensuring perfectly cooked patties and a luscious gravy every single time. So go ahead, ditch the takeout menus and embrace the simple joy of this incredibly flavorful and budget-friendly Slow Cooker Salisbury Steak – your taste buds and your wallet will thank you!
Storing and Reheating Tips
Storing Leftovers: Once completely cooled, store leftover Slow Cooker Salisbury Steak in an airtight container in the refrigerator for up to 3-4 days. Ensure the patties and gravy are well-covered to prevent them from drying out. For longer storage, you can freeze portions of the Salisbury steak and gravy in freezer-safe containers or bags for up to 2-3 months.
Reheating: To reheat, you can gently warm the leftovers in a saucepan over low heat, stirring occasionally, until heated through. Alternatively, microwave individual portions on medium power, stirring halfway through, until hot. If the gravy has thickened considerably during storage, you can add a splash of beef broth or water to loosen it. If reheating frozen portions, thaw them overnight in the refrigerator before reheating.
Final Thoughts
This Slow Cooker Salisbury Steak is more than just a meal; it’s an experience of pure, unadulterated comfort. It proves that truly delicious and satisfying home-cooked food can be remarkably easy to achieve. Give this recipe a try and discover how simple it is to bring this beloved classic to your table!
Slow Cooker Salisbury Steak
Ingredients
Equipment
Method
- In a medium bowl, gently combine the ground beef, breadcrumbs, milk, egg, Worcestershire sauce, salt, and pepper. Be careful not to overmix, as this can result in tough patties. Form the mixture into four to six oval-shaped patties.1.5 pounds ground beef, 0.5 cup breadcrumbs, 0.25 cup milk, 1 large egg, lightly beaten, 2 tablespoons Worcestershire sauce, 1 teaspoon salt, 0.5 teaspoon black pepper
- Lightly dust each patty with all-purpose flour. Heat the olive oil or butter in a large skillet over medium-high heat. Sear the patties for about 2-3 minutes per side, until they are nicely browned. This step is crucial for developing flavor and helping the patties hold their shape in the slow cooker.2 tablespoons all-purpose flour, 2 tablespoons olive oil or butter
- Remove the seared patties from the skillet and set aside. Add the thinly sliced onion and sliced mushrooms to the same skillet. Cook, stirring occasionally, for about 5-7 minutes, until the onions are softened and lightly golden, and the mushrooms have released their moisture and started to brown. Add the minced garlic and cook for another minute until fragrant.1 large onion, thinly sliced, 8 ounces mushrooms, sliced, 2 cloves garlic, minced
- In a small bowl, whisk together the beef broth, ketchup, soy sauce, and Dijon mustard. Pour this mixture into the skillet with the onions and mushrooms. Bring to a simmer, scraping up any browned bits from the bottom of the pan.1.5 cups beef broth, 0.25 cup ketchup, 2 tablespoons soy sauce, 1 tablespoon Dijon mustard
- Arrange the seared Salisbury steak patties in a single layer at the bottom of your slow cooker. Pour the gravy mixture from the skillet evenly over the patties.
- Cover the slow cooker and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the patties are cooked through and tender, and the sauce has thickened slightly. The exact cooking time will depend on your slow cooker.
- If you prefer a thicker gravy, remove the patties from the slow cooker and set them aside. In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir the slurry into the liquid in the slow cooker. Cook on HIGH for another 15-30 minutes, stirring occasionally, until the gravy has reached your desired consistency. Return the patties to the gravy to warm through.1 tablespoon cornstarch, 2 tablespoons cold water