Clean recipe · cooking.teatimewithnaomi.com
Slow Cooker Salisbury Steak
This Slow Cooker Salisbury Steak serves up tender, flavorful beef patties simmered in a rich mushroom-onion gravy. It’s a hands-off comfort meal that’s perfect for busy days. Serve it over mashed potatoes or egg noodles for a satisfying classic dinner.
Original recipe: cooking.teatimewithnaomi.com
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Ingredients
- 1 ½ pounds ground beef
- 1 large egg
- ½ cup breadcrumbs
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 tablespoons ketchup (plus extra for topping patties)
- 1 small onion, thinly sliced
- 8 ounces mushrooms, sliced
- 1 can (10.5 ounces) condensed mushroom soup
- 1 cup beef broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 teaspoons cornstarch mixed with 2 teaspoons water (optional, for thickening)
Instructions
- In a mixing bowl, combine ground beef, egg, breadcrumbs, garlic powder, salt, pepper, and 2 tablespoons ketchup. Mix gently until just combined.
- Shape mixture into 6–8 oval patties and place them in the slow cooker.
- Arrange sliced onions and mushrooms on and around the patties.
- In a separate bowl, whisk together mushroom soup, beef broth, Worcestershire sauce, and Dijon mustard until smooth. Pour the mixture over the patties.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the patties are cooked through and the vegetables are tender.
- If the gravy seems thin, stir in the cornstarch slurry, then cover and cook on high for another 15 to 20 minutes until gravy thickens.
- Spoon extra ketchup over the patties before serving, if desired.
- Serve Salisbury steak and mushroom gravy over mashed potatoes, rice, or egg noodles.