Slow Cooker Salisbury Steak Recipe

Introduction

Slow Cooker Salisbury Steak is a comforting and easy-to-make meal perfect for busy weeknights. Tender ground beef patties simmered in a flavorful mushroom gravy create a satisfying dinner that pairs well with mashed potatoes or rice.

Ingredients

• 1 lb. ground beef (7% fat)
• ½ cup crushed crackers (Ritz or saltines)
• 1 egg
• 2 Tbsp. milk
• ⅛ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. garlic powder
• ½ tsp. dried oregano
• 2 Tbsp. cooking oil (for browning the patties)
• 10.5 oz. can cream of mushroom soup (roasted garlic variety preferred)
• 1.74 oz. brown gravy mix (two 0.87-oz. packets)
• 1¼ cup water
• ½ tsp. dried thyme
• 2 cups sliced mushrooms
• 1 white onion, sliced

Instructions

1. Step 1: In a large bowl, combine ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder, and oregano. Mix gently with your hands until just combined. Form the mixture into 4 even patties and set aside.
2. Step 2: In another bowl, whisk together the cream of mushroom soup, brown gravy mix, water, and dried thyme until smooth. Set this gravy mixture aside.
3. Step 3: Heat cooking oil in a large skillet over medium-high heat. When hot, brown the patties on both sides, about 2-3 minutes per side. They do not need to be cooked through.
4. Step 4: Place half of the sliced mushrooms and onions into the bottom of the slow cooker. Layer the browned patties on top, then add the remaining mushrooms and onions over the patties. Pour the prepared gravy evenly over everything.
5. Step 5: Cover and cook on LOW for 4.5 hours. Avoid opening the lid during cooking to maintain temperature and moisture.
6. Step 6: Once cooked, serve the Salisbury steak hot with your choice of sides and enjoy!

Tips & Variations

• For extra flavor, add a splash of Worcestershire sauce to the meat mixture before forming patties.
• Substitute the cream of mushroom soup with cream of onion or cream of celery for a different taste.
• Use fresh thyme instead of dried for a brighter herb flavor.
• Include a splash of red wine in the gravy mixture for a richer sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. For longer storage, freeze the Salisbury steak with gravy in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip browning the patties before slow cooking?

Browning the patties adds flavor and helps them hold together during cooking, but you can skip this step for convenience. Just be aware the texture and taste may be slightly different.

What can I serve with Salisbury steak?

Salisbury steak pairs wonderfully with mashed potatoes, buttered noodles, rice, or steamed vegetables. The hearty gravy complements simple side dishes that soak up the sauce.

Slow Cooker Salisbury Steak Recipe

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★★★★★

4.6 from 405 reviews

This Slow Cooker Salisbury Steak recipe features tender ground beef patties simmered in a rich mushroom gravy, enhanced with savory herbs and tender onions and mushrooms. Perfect for a comforting, hands-off meal, it’s easy to prepare and gives you flavorful, juicy steaks with minimal effort.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 50 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Patties

• 1 lb. ground beef (7% fat)
• ½ cup crushed crackers (Ritz or saltines recommended)
• 1 egg
• 2 Tbsp. milk
• ⅛ tsp. salt
• ¼ tsp. pepper
• ¼ tsp. garlic powder
• ½ tsp. dried oregano
• 2 Tbsp. cooking oil (for browning the patties)

For the Gravy

• 10.5 oz. can cream of mushroom soup (roasted garlic variety preferred)
• 1.74 oz. brown gravy mix (two 0.87-oz. packets)
• 1¼ cup water
• ½ tsp. dried thyme
• 2 cups sliced mushrooms
• 1 white onion, sliced

Instructions

1. Prepare the Patties: In a large bowl, combine the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder, and oregano. Mix gently with your hands until just combined, being careful not to overwork the meat. Shape the mixture into 4 equal-sized patties and set aside.
2. Make the Gravy Mixture: In another large bowl, whisk together the cream of mushroom soup, brown gravy mix packets, water, and dried thyme until you achieve a smooth consistency. Set this mixture aside for later use.
3. Brown the Patties: Heat a large skillet over medium-high heat and add enough cooking oil to coat the bottom. Once hot, add the prepared patties and brown them on both sides. The goal is to get a nice sear, but the patties do not need to be cooked through at this stage.
4. Layer Ingredients in Slow Cooker: Place half of the sliced mushrooms and onions at the bottom of the slow cooker. Arrange the browned patties on top of this layer. Then add the remaining onions and mushrooms over the patties. Pour the prepared gravy mixture evenly over everything.
5. Cook: Cover the slow cooker with the lid and cook on LOW for 4.5 hours. Avoid opening the lid during cooking to maintain temperature and moisture.
6. Serve: Once cooked, serve the Salisbury steaks hot with the mushroom and onion gravy spooned over the top. Enjoy your hearty, comforting meal!

Notes

• Use crushed crackers as a binder in the patties; Ritz crackers add a buttery flavor, while saltines provide a more neutral taste.
• Browning the patties before slow cooking seals in flavor but can be skipped if short on time; however, the flavor may be less rich.
• Do not open the slow cooker lid during cooking to ensure proper steaming and tenderness.
• This dish pairs well with mashed potatoes, rice, or buttered noodles.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Salisbury steak, slow cooker recipe, ground beef patties, mushroom gravy, comfort food