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
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze portions for up to 2-3 months. Reheat gently over low heat or in the microwave.
