If you love comforting, homestyle meals with minimal effort, this Slow Cooker Salisbury Steak will become a go-to favorite. Tender ground beef patties simmer in a rich, savory gravy, producing fork-tender bites that warm you from the inside out. And yes, your trusty slow cooker does most of the work!
Ingredients
- 1 ½ pounds ground beef (85% lean recommended)
- 1/3 cup breadcrumbs
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, thinly sliced
- 8 ounces sliced mushrooms (optional but delicious)
- 1 cup beef broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- Fresh parsley, chopped (for garnish)
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, Worcestershire sauce, and a generous pinch of salt and pepper. Work the mixture gently with your hands until everything is well combined, making sure not to overmix.
Shape the beef mixture into four or five oval patties, roughly an inch thick. Melt the butter with the olive oil in a skillet over medium-high heat. Brown the patties on both sides, about 3 to 4 minutes per side, then transfer them to the slow cooker.
Add the sliced onion and mushrooms to the skillet. Cook for a few minutes until lightly golden, then pour in the beef broth. Whisk in the cornstarch mixture, letting the sauce bubble and thicken. Carefully pour the onion-mushroom gravy over the patties in the slow cooker.
Cover and cook on low for 4 to 5 hours (or on high for about 2 to 3 hours) until the patties are cooked through and fork-tender. Serve warm, spooning extra gravy over each patty and sprinkling with fresh parsley.
This cozy recipe works wonders for busy families, meal preppers, or anyone craving an old-fashioned dinner without hovering over the stove. You can use turkey or a leaner meat for a healthier twist, or swap the mushrooms for carrots if you prefer a different veggie. However you play with the ingredients, the result is a comforting, low-effort meal that’s sure to please on any night of the week.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
