Salisbury steak is classic comfort food, and making it in the slow cooker makes it even easier! Juicy beef patties simmer low and slow in a rich onion-mushroom gravy until tender. Perfect served over mashed potatoes, rice, or egg noodles for a hearty family meal.
Ingredients
For the Steaks:
- 2 lbs ground beef (85% lean works best)
- ½ cup breadcrumbs
- 2 large eggs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
For the Gravy:
- 2 cups beef broth
- 2 packets brown gravy mix (or homemade if you prefer)
- 1 medium onion, sliced
- 1 cup mushrooms, sliced (optional but delicious)
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
Instructions
- Form the Patties – In a large bowl, mix together beef, breadcrumbs, eggs, onion, garlic, Worcestershire, and seasonings. Shape into 6–8 oval patties.
- Optional Step – Brown patties in a skillet with a little oil for 2–3 minutes per side. (This adds extra flavor but isn’t required.)
- Make the Gravy Base – In a bowl, whisk together beef broth, gravy mix, ketchup, and Worcestershire sauce.
- Layer in the Slow Cooker – Place sliced onions and mushrooms on the bottom. Lay the patties on top, then pour gravy mixture over everything.
- Cook Low & Slow – Cover and cook on Low for 5–6 hours or High for 3 hours, until the patties are cooked through and tender.
- Serve – Spoon the rich gravy over the steaks and serve with mashed potatoes, rice, or buttered egg noodles.
Cooking Tips
- If the gravy is too thin at the end, whisk 1 tbsp cornstarch with 2 tbsp cold water, stir it into the slow cooker, and cook for another 15 minutes.
- For extra flavor, add a splash of red wine to the gravy mix.
- Leftovers reheat beautifully, so this is also a great make-ahead meal!