Growing up, I loved the school lunch Salisbury steak. I know most kids were repulsed by this lunch, but for some strange reason you slap gravy on just about anything and it is delicious. Or at least that's how I feel.
I love Salisbury steak (probably because it's smothered in gravy). Last year, I shared my recipe for skillet Salisbury steak with onion gravy. I love making this recipe and make it at least once a month. It's a family favorite. In an effort to use my slow cooker more, I decided to try making Salisbury steaks in the slow cooker.
I took a giant risk because I'll be honest, I wasn't sure how it was going to turn out. I was pleasantly surprised though that it turned out just as good as my skillet version and with little time for me needing to tend to the recipe.
My slow cooker Salisbury Steaks still take time to put together because you still have to mix the ground beef and form the patties. But all the time for searing and flipping and stirring gravy has gone out the window thanks to the slow cooker.
And to amplify the flavor I add slices of baby bella mushrooms and onions on the bottom of the slow cooker followed by the meat. Then you make the simple gravy mix and pour that on top. Close the lid and set it for high for 4 hours. I have not tested this recipe on low for 8 hours, but I'm sure it would be fine.
I'm so happy that my slow cooker version worked out and tastes just as good as the skillet version. The only difference is that your missing the crispy seared edges of the steak. So if you like that, you could always sear in a pan for a few minutes before putting the meat in the slow cooker.
I also used an oval shaped 6 quart slow cooker. I was able to get 6 patties in my slow cooker without having to stack the patties. If you need to stack, I would use a layer of onions and mushrooms in between to prevent sticking. I also committed a cardinal sin and removed the lid half way through the cooking process to flip the steaks. I know what you’re thinking... this just took a half an hour off your cooking time. I promise the steaks still turned out great! So if you’re looking for the ultimate comfort food, I invite you to try my slow cooker Salisbury steak recipe!
Slow Cooker Salisbury Steaks RecipeIngredients
1 cup baby portabello mushrooms, sliced
1 onion, thinly sliced
1 1/3 pounds lean ground beef
1 tablespoon steak seasoning
3 tablespoons worcestershire sauce, divided
1 teaspoon dried onion flakes
1 teaspoon dried parsley
1/2 cup bread crumbs, plain
3 tablespoons cornstarch, divided
2 cups beef broth, divided
1/8 teaspoon black pepper
Spray a large 6-quart oval slow cooker with cooking spray. Then add the sliced mushrooms and onions to the bottom.
Next, prepare the ground beef mixture. Combine the ground beef, steak seasoning, 1 tablespoon of Worcestershire sauce, dried onion flakes, parsley, breadcrumbs and egg together. Mix well, then divide the mixture into 4-6 patties. Form each patty into an oval shape, pressing thin, and then place in the slow cooker (make sure you spread evenly in the slow cooker and do not stack).
Mix together the 2 cups of beef broth, 2-tablespoons Worchester sauce, 2 tablespoons cornstarch, and black pepper. Whisk until smooth then pour on top of beef patties. Place the lid on the slow cooker and cook for 4 hours on high.
Once the Salisbury steak is done cooking, remove the steaks from the slow cooker. In a small bowl add one-tablespoon cornstarch with 2 tablespoons water. Stir the cornstarch water mixture into the gravy in the slow cooker. Mix until thickened. Serve each Salisbury steak with mushroom and onion gravy on top of egg noodles or mashed potatoes. Enjoy.
Omit the extra tablespoon of cornstarch and water if your gravy is already at your desired thickness.