Slow Cooker Salisbury Steak
This is a rich savory meal that warms on cold nights. The ground meat steaks are soft and velvety and covered in a rich mushroom brown gravy. Its easiest to prep this the night before and store in the fridge so you just have to turn it on the next day. But if you make it fresh, that works too! I did this in a slow cooker, but you could also do this in a Dutch oven @ 350F for 2 hours. Serve with mashed potatoes for a filling meal.
Slow Cooker Salisbury Steak
This is a rich savory meal that warms on cold nights. The ground meat steaks are soft and velvety and covered in a rich mushroom brown gravy. Its easiest to prep this the night before and store in the fridge so you just have to turn it on the next day. But if you make it fresh, that works too! I did this in a slow cooker, but you could also do this in a Dutch oven @ 350F for 2 hours. Serve with mashed potatoes for a filling meal.
Cooking Instructions
- 1
In a bowl, combine the minced onion, egg, breadcrumbs, milk, garlic, salt, pepper, and parsley and mix
- 2
Add meat to the mixture and mix well.
- 3
Divide the mixture into 7-8 portions. Form each portion into an oblong patty.
- 4
Keep the patties in the freezer until you're ready.
- 5
Heat a large skillet over medium high heat and add a little oil. Sear the patties until brown. Don't worry if they're cooked through. Move to a plate and set aside.
- 6
Unwrap your boullion and gravy cubes.
- 7
In a small container add the 1.5 cups water, cubes, ketchup, and mustard. Stir to dissolve. Heat in the microwave if you're having trouble getting everything to mix.
- 8
In your slow cooker, add the onions and mushrooms to the bottom. Layer in the patties, and pour the gravy mix over.
- 9
Cook on low for 5-6 hours
- 10
Carefully remove the patties from the slow cooker and place on a plate.
- 11
Mix the corn starch and 4 Tbsp of water and pour into the slow cooker liquid. Stir until thick.
- 12
Nestle the patties back into the gravy and keep warm until ready to eat.
- 13
Serve with mashed potatoes and sprinkle with parsley. Green peas would make a fine side!
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