Salisbury Steaks with Mushroom Gravy Slow Cooker. Some meals make you feel warm and safe, just like home—and this is one of those meals. Ground beef patties cooked low and slow in a rich, creamy mushroom gravy? Yes, please. This recipe doesn’t need fancy ingredients or tricky steps.
Servings: 4
Ingredients
- ground beef → 1.5 pounds
- bread crumbs → 0.5 cups
- milk → 0.3 cups
- egg → 1
- small onion, finely chopped → 1
- salt → 1 teaspoons
- black pepper → 0.5 teaspoons
- Worcestershire sauce → 1 tablespoons
- vegetable oil → 1 tablespoons
- mushrooms, sliced → 8 ounces
- 1 can (10.5 oz) of thick cream of mushroom soup
- beef broth → 0.5 cups
- cornstarch → 1 tablespoons
- water → 1 tablespoons
- fresh parsley, chopped → 1 tablespoons
Salisbury Steaks with Mushroom: Steps
- Make the meat mix: Drop the ground beef, bread crumbs, milk, egg, small onion, finely chopped, salt, black pepper, and Worcestershire sauce into a big bowl. Use your hands to mix it all together. Stop as soon as everything looks blended — don’t over-mix or the patties will get tough.
- Shape the patties: Split the meat mix into 4 to 6 equal chunks. Press and shape each one into a flat oval patty, kind of like a football that got squished. Set them aside on a plate.
- Brown the patties: Pour the vegetable oil into a pan and turn the heat to medium-high. Once it’s hot, lay the patties in and let them cook for about 3 to 8 minutes on each side until they turn brown. You are not fully cooking them—just browning them a little to give them a nice color. Move them into the slow cooker when done.
- Cook the mushrooms: Using the same pan, toss in the mushrooms, sliced. Let them cook for about 5 minutes, stirring here and there, until they start to turn golden. Then scoop them right into the slow cooker on top of the patties.
- Make the gravy base: In a small bowl, stir together the condensed cream of mushroom soup (10.5 oz can) and beef broth until smooth. Pour this all over the patties and mushrooms in the slow cooker. It may look watery now, and that is just right.
- Let it cook: Put the lid on tight and set your slow cooker to LOW. Let it cook for 4 to 270 minutes. The patties will get really soft and tender, and the whole thing will smell amazing.
- Thicken the gravy: About 30 minutes before you’re ready to eat, stir the cornstarch and water together in a little bowl until smooth. Pour that into the slow cooker and give it a gentle stir. Put the lid back on and let it go for the last 30 minutes — the gravy will get nice and thick.
- Serve it up: Spoon the patties onto plates and ladle that rich mushroom gravy right over the top. Sprinkle a little fresh parsley, chopped on top to make it look extra nice. Serve with mashed potatoes or egg noodles and dig in!