Slow Cooker Salisbury Steak
This dinner recipe for Slow Cooker Salisbury Steak is comfort food at its finest! Flavorful and tender with the most delicious gravy!
A DELICIOUS SALISBURY STEAK RECIPE
This Slow Cooker Salisbury Steak recipe is a family favorite. We all love meat and potatoes in my house! I like to make these and serve them over mashed potatoes or sometimes egg noodles or rice. As a side, I just make a steamed vegetable like carrots, green beans or broccoli. It is a warm, comforting meal that everyone in your family will love!
FREQUENTLY ASKED QUESTIONS:
This helps to give the patties a beautiful brown color and is another step that helps to thicken the gravy. It is optional.
I usually only recommend round slow cookers when making soups or sauces. They don’t cook quite as evenly as an oval one does for recipes like this. The patties have to stack higher and don’t get coated with the gravy as well as you would want. Technically you could use one but I wouldn’t recommend it.
You can use ground turkey, ground chicken, or ground pork in place of the beef. You want to use a lean meat here so it doesn’t produce a greasy gravy.
*You can add 1 thinly sliced onion to the bottom of the slow cooker before adding the patties to make an onion gravy. Or add 8 ounces of sliced mushrooms to the slow cooker for a mushroom gravy. You can even add both of them if you wish.
*Substitute condensed french onion soup in place of the beef broth for even more flavor.
* Add fresh herbs to the mix for an extra flavor burst, my favorites are finely chopped thyme, rosemary, parsley, and chives.
They are very similar. Think of salisbury steak similar to a meatloaf. It’s got egg and breadcrumbs added. A hamburger steak is a lot more basic – usually just seasonings added.
No. I like the depth of flavor this adds. However, you can just add the cornstarch slurry directly to the gravy in the slow cooker and turn it on high. The gravy will slowly thicken in about 10-20 minutes. Then you can add the patties back in.
Keep leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat leftovers in the microwave, skillet, or slow cooker. Reheat with the gravy. If you find the gravy a little thick, you can add a splash of water or beef broth to loosen it up.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- lean ground beef
- egg
- plain breadcrumbs
- beefy onion soup mix
- milk
- Worcestershire sauce
- flour
- beef broth
- au jus gravy mix
- garlic
- dijon mustard
- water
- cornstarch
HOW TO MAKE SLOW COOKER SALISBURY STEAK:
In a large bowl, mix together the ground beef, egg, breadcrumbs, onion soup mix, milk, and Worcestershire sauce until well combined. I like to use my (very clean) hands for this.
Divide the mixture into 8 even portions and form them into patties.
Place the flour on a small plate and dip both sides of the patties into the flour, tap off any excess.
In a large skillet over medium heat, add the oil. Once hot, sear the patties in batches until golden brown, do not cook the patties all the way through.
Spray a 6-quart or similar-sized slow cooker with cooking spray. Layer the patties into the slow cooker, you will have to stack them.
In a large bowl, whisk together the beef broth, au jus gravy mix, garlic, Worcestershire sauce, and dijon mustard.
Pour this mixture over the patties.
Slow cook on low for 4-5 hours or high 3-4 hours until the patties reach an internal temperature of at least 165°F. The longer the patties cook, the more tender they will become. The patties will shrink a lot during cooking.
Place the patties onto a plate.
Place the gravy into a large skillet and bring to a simmer.
In a small bowl, whisk together the water and cornstarch. Slowly stream in the cornstarch slurry while constantly whisking into the simmering gravy. Simmer until thickened, 1-2 minutes.
You can now serve the patties immediately or place them back into the slow cooker and pour the thickened gravy on top.
Keep on the warm setting until ready to serve, up to 2 hours. Add fresh parsley for garnish if using.
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Slow Cooker Salisbury Steak
Ingredients
For the patties:
- 2 pounds lean ground beef
- 1 large egg, well beaten
- 1/2 cup plain breadcrumbs
- 1 ounce packet beefy onion soup mix
- 3 Tablespoons milk
- 1 Tablespoon Worcestershire sauce
- 1/4 cup all-purpose flour
- 2 Tablespoons vegetable oil
For the gravy:
- 2 (14.5 ounce) cans beef broth
- 1 ounce packet au jus gravy mix
- 4 cloves garlic, minced
- 1 Tablespoons Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/4 cup water
- 2 Tablespoons cornstarch
- fresh chopped parsley (for garnish), optional
Instructions
- In a large bowl, mix together the ground beef, egg, breadcrumbs, onion soup mix, milk, and Worcestershire sauce until well combined. I like to use my (very clean) hands for this.
- Divide the mixture into 8 even portions and form them into patties.
- Place the flour on a small plate and dip both sides of the patties into the flour, tap off any excess.
- In a large skillet over medium heat, add the oil. Once hot, sear the patties in batches until golden brown, do not cook the patties all the way through.
- Spray a 6-quart or similar-sized slow cooker with cooking spray. Layer the patties into the slow cooker, you will have to stack them.
- In a large bowl, whisk together the beef broth, au jus gravy mix, garlic, Worcestershire sauce, and dijon mustard.
- Pour this mixture over the patties.
- Slow cook on low for 4-5 hours or high 3-4 hours until the patties reach an internal temperature of at least 165°F. The longer the patties cook, the more tender they will become. The patties will shrink a lot during cooking.
- Place the patties onto a plate.
- Place the gravy into a large skillet and bring to a simmer.
- In a small bowl, whisk together the water and cornstarch. Slowly stream in the cornstarch slurry while constantly whisking into the simmering gravy. Simmer until thickened, 1-2 minutes.
- You can now serve the patties immediately or place them back into the slow cooker and pour the thickened gravy on top.
- Keep on the warm setting. Serve with mashed potatoes, egg noodles or rice.
Notes
- Regular onion soup mix can be used if you can’t find the beefy onion soup mix.
- Only lean ground beef should be used to help reduce the amount of grease produced.
- A 6-quart oval slow cooker was used here.
- These patties can be made larger if you prefer. It will obviously just make less of them.
- If you are sensitive to salt, I would suggest use low/no sodium ingredients where possible.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Can you substitute beefy onion ingredient
Is it because you can’t find it or an allergy? Any onion soup mix will work or you can make it from scratch. I have a recipe here on the website for a homemade version: https://www.thecountrycook.net/homemade-dry-onion-soup-mix/
Wonderful! Thank you so very much for getting back to me, I do appreciate it. I can’t wait to make it!
I hope you love it!
Hello, Brandie! I don’t have a crockpot because it’s packed away, can I make this on the stovetop in a large Dutch oven (7 quart) & I intend on adding the onions & mushrooms as well. If so, how long shall it cook? Thank you kindly in advance!
Hey Jackie! No worries! I have a recipe here for how to make it on the stove top: https://www.thecountrycook.net/hamburger-steaks-and-gravy/