Slow Cooker Salisbury Steak: Easy Dinner Recipe
Effortless Comfort Comfort Food.
Tender beef patties simmered in a rich mushroom and onion gravy, all made effortlessly in the slow cooker. Pure comfort.
I have this vivid memory of my mom making Salisbury steak on the stovetop. It felt like such a production, a special occasion meal. I wanted to capture that same feeling of comfort, but, honestly, with a little less hovering over the stove. Turning it into a slow cooker recipe was the answer. It’s the same nostalgic flavor, the same sense of being cared for, just with a calmer, slower rhythm. It feels like a gift you give your future self.
Why This Recipe Feels Like a Hug
- •It’s a true set-it-and-forget-it meal.
- •The patties become unbelievably tender in the slow cooker.
- •That rich, savory gravy is made right in the same pot.
- •The whole house smells like a cozy Sunday dinner, any day of the week.
- •It’s a classic comfort food that feels both nostalgic and effortless.
Wow, this recipe is a game-changer for busy weeknights. I prepped it in the morning, and coming home to this delicious meal was the best feeling. My entire family, including my picky eaters, cleaned their plates. The gravy is absolutely divine over mashed potatoes.
Essential Ingredient Guide
- Lean Ground Beef: I like using 85/15 ground beef. It has enough fat to keep the patties moist and flavorful, but not so much that the gravy becomes greasy. It's a nice balance.
- Cremini Mushrooms: You can use white button mushrooms, of course, but creminis have a deeper, earthier flavor that really makes the gravy feel special. They hold up so well in the slow cooker.
- Worcestershire Sauce: This is the secret weapon for savory depth. It adds that little something-something to both the patties and the gravy that you just can't quite put your finger on. Don't skip it.
Complete Cooking Process
- Gently mix your ground beef with the seasonings and egg. The key is a light touch; overworking it can make the patties tough.
- Form them into soft, oval shapes. Imperfection is part of the charm here.
- Give the patties a quick sear in a hot skillet. This isn't about cooking them through, but about creating a beautiful brown crust. That crust is pure flavor.
- Sauté the onions and mushrooms right in the same pan you used for the patties. You're capturing all those delicious browned bits.
- Whisk the broth and seasonings together before pouring it all into the slow cooker.
- Cover it up and walk away. This is the best part! Let it simmer and bubble away for hours, filling your home with the most wonderful smell.
- Thicken the gravy at the end with a simple cornstarch slurry for that perfect, velvety finish.
A Few Common Questions
→Do I absolutely have to sear the patties first?
Honestly, I really recommend it. Searing creates a depth of flavor through the Maillard reaction that you just can't get otherwise. It also helps the patties hold their shape. It's a small step that makes a big difference.
→Can I make this gluten-free?
Yes, absolutely. Just use your favorite gluten-free breadcrumbs and a gluten-free Worcestershire sauce or tamari. The rest of the ingredients are naturally gluten-free.
→Can I prepare this ahead of time?
You can! You can assemble everything in the slow cooker insert the night before, cover it, and keep it in the fridge. In the morning, just pop it into the base and turn it on. You might need to add an extra 30-60 minutes to the cook time.
Slow Cooker Salisbury Steak: Easy Dinner Recipe
Easy slow cooker Salisbury steak recipe for a home-cooked meal without the fuss. A simple and flavorful dinner that everyone will love!
Timing
Prep Time
20 minutes
Cook Time
4-6 hours
Total Time
4 hours 20 minutes
Recipe Details
Ingredients
For the Steak Patties
- 012 lbs lean ground beef (85/15 is great)
- 021/2 cup breadcrumbs (panko or regular)
- 031 large egg, lightly beaten
- 041 tbsp Worcestershire sauce
- 051 tsp onion powder
- 061 tsp garlic powder
- 071/2 tsp salt
- 081/4 tsp black pepper
- 092 tbsp olive oil, for searing
For the Mushroom Gravy
- 011 large yellow onion, thinly sliced
- 028 oz cremini mushrooms, sliced
- 032 cloves garlic, minced
- 043 cups low-sodium beef broth
- 051/4 cup ketchup
- 062 tbsp Worcestershire sauce
- 071 tsp Dijon mustard
- 082 tbsp cornstarch mixed with 2 tbsp cold water (slurry)
Instructions
In a large bowl, gently combine the ground beef, breadcrumbs, egg, Worcestershire sauce, onion powder, garlic powder, salt, and pepper. Be careful not to overmix. Form into 6 oval patties, about 1/2-inch thick.
Heat olive oil in a large skillet over medium-high heat. Sear the patties for 2-3 minutes per side, until nicely browned. They don't need to be cooked through. Transfer the browned patties to the slow cooker.
In the same skillet, add the sliced onions and mushrooms. Cook for 5-7 minutes, until softened and lightly browned, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant.
Pour the onion and mushroom mixture over the patties in the slow cooker.
In a separate bowl, whisk together the beef broth, ketchup, Worcestershire sauce, and Dijon mustard. Pour this mixture over everything in the slow cooker.
Cover and cook on LOW for 4-6 hours or on HIGH for 2-3 hours.
About 30 minutes before serving, whisk the cornstarch slurry into the gravy in the slow cooker. This will thicken it up beautifully. Let it cook for the remaining time.
Serve the Salisbury steaks hot, spooning plenty of that gorgeous mushroom gravy over the top. It's wonderful with mashed potatoes or egg noodles.
Notes & Tips
- 1If you find your gravy isn't as thick as you'd like, you can always make another small slurry of cornstarch and water to stir in.
- 2Feel free to add other vegetables like carrots or celery along with the onions for extra flavor and nutrition.
Tools You'll Need
- •Don't overmix the ground beef mixture, or the patties can become dense.
- •Use low-sodium beef broth to better control the final saltiness of the gravy.
- •For the richest flavor, scrape up all the browned bits from the bottom of the skillet when you sauté the onions.
- •If you have time, letting the formed patties chill in the fridge for 20 minutes can help them hold their shape even better during searing.