Slow Cooker Savory Salisbury Steak

Introducing a classic comfort food elevated to new heights: Slow Cooker Savory Salisbury Steak. This recipe combines tender beef patties infused with rich flavors, nestled atop a bed of earthy mushrooms and onions, all bathed in a savory gravy. With simple yet robust ingredients, each bite offers a symphony of savory notes that melt in your mouth.

The convenience of the slow cooker transforms this dish into an effortless masterpiece, perfect for busy days when you crave a hearty, home-cooked meal. Let’s embark on a culinary journey to savor the comforting essence of Salisbury steak, reimagined with ease and flavor in every bite.

Slow Cooker Savory Salisbury Steak

Ingredients

6 oz sliced mushrooms

½ onion sliced

1 ½ c beef broth low sodium

1 oz package brown gravy mix dry

2 tbsp ketchup

1 tsp Dijon mustard

2 tbsp fresh parsley

2 tbsp cornstarch

4 tbsp water

Beef Patties:

1 ½ lbs lean ground beef

1 egg yolk

¼ c minced onion

⅓ c Panko breadcrumbs

3 tbsp milk

1 clove garlic minced

Salt & pepper to taste

Instructions

Prepare the Slow Cooker:

Place the sliced mushrooms and onions at the bottom of the slow cooker.

Make the Patties:

In a bowl, combine the ground beef, egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper. Mix well.

Form the mixture into six equal-sized patties.

Brown the Patties:

Heat a skillet over medium-high heat and sear each patty for about 3 minutes on each side until golden brown.

Layer in Slow Cooker:

Place the browned patties on top of the mushrooms and onions in the slow cooker.

Mix the Sauce:

In a separate bowl, combine the beef broth, gravy mix, ketchup, and Dijon mustard.

Pour this mixture over the patties in the slow cooker.

Cook:

Set the slow cooker to low and cook for 5 hours.

Thicken the Gravy:

After cooking, remove the patties and set aside.

Turn the slow cooker to high.

Mix cornstarch with cold water and stir it into the broth.

Let it cook for a few more minutes until the gravy thickens.

Serve:

Return the patties to the slow cooker, coating them in the thickened gravy.

Serve the Salisbury steaks over mashed potatoes or rice for a complete meal.

Notes:

To make this Slow Cooker Savory Salisbury Steak recipe gluten-free. You’ll want to make. A few simple swaps.

First, replace the Panko breadcrumbs in the beef patties. With a gluten-free breadcrumb option. Which is readily available. In most grocery stores.

Also, ensure your brown gravy mix. Is labeled gluten-free. As traditional gravy mixes often contain wheat.

As a thickener. By making these changes. You can enjoy this comforting, hearty dish. Without worrying about gluten!

Mushroom and Onion Base: The sliced mushrooms and onions create a flavorful foundation for the Salisbury steak, infusing the dish with earthy notes as they cook down in the slow cooker.

Beef Broth and Gravy Mix: The combination of low-sodium beef broth and dry brown gravy mix forms the basis of the savory gravy, providing depth of flavor and richness to the dish.

Ketchup and Dijon Mustard: These condiments add a tangy and slightly sweet element to the gravy, enhancing its complexity and balance.

Fresh Parsley: The addition of fresh parsley at the end brightens up the dish with its fresh herbal flavor, adding a pop of color and freshness.

Cornstarch Slurry: Mixing cornstarch with water and adding it to the gravy helps thicken the sauce, creating a luscious texture that coats the beef patties beautifully.

Beef Patties: Lean ground beef is combined with egg yolk, minced onion, Panko breadcrumbs, milk, minced garlic, salt, and pepper to create flavorful and juicy patties that are seared to perfection before being placed in the slow cooker.

Layering and Cooking: Layering the browned beef patties on top of the mushroom and onion mixture in the slow cooker ensures even cooking and allows the flavors to meld together as they simmer gently.

Slow Cooking: Cooking the Salisbury steak on low for 5 hours in the slow cooker allows the flavors to develop fully and the beef to become tender and juicy.

Serving Suggestions: Serving the Salisbury steaks over mashed potatoes or rice provides a comforting and satisfying meal, allowing the flavorful gravy to mingle with the starch for a deliciously complete dining experience.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use other types of mushrooms besides sliced mushrooms?

Yes, you can use your preferred type of mushrooms or a combination of different varieties to suit your taste.

How do I ensure the patties hold their shape while cooking?

Make sure to mix the beef patty ingredients thoroughly and form them into patties of uniform size and thickness.

Can I use store-bought gravy instead of the brown gravy mix?

Yes, you can use pre-made gravy if you prefer.

Adjust the seasoning and thickness as needed.

Is it necessary to brown the patties before adding them to the slow cooker?

Browning the patties helps to seal in the juices and adds flavor, but you can skip this step if you’re short on time.

Can I cook this recipe on high heat for a shorter time?

Yes, you can cook on high heat for about 2-3 hours instead of low heat for 5 hours if you’re pressed for time.

What can I substitute for Panko breadcrumbs to make the recipe gluten-free?

You can use gluten-free breadcrumbs or crushed gluten-free crackers as a substitute for Panko breadcrumbs.

Can I freeze leftovers of this dish?

Yes, you can freeze leftovers in an airtight container for up to 3 months.

Thaw overnight in the refrigerator before reheating.

How can I adjust the thickness of the gravy to my preference?

You can adjust the amount of cornstarch-water mixture added to the gravy to achieve your desired thickness.

What are some serving suggestions besides mashed potatoes or rice?

You can serve the Salisbury steak over noodles, quinoa, or with steamed vegetables for a lighter option.

Can I prepare the patties ahead of time and refrigerate them until ready to cook?

Yes, you can prepare the patties in advance and refrigerate them, covered, for up to 24 hours before cooking.