Introduction

Slow Cooker Salisbury Steak is a comforting classic that’s easy to prepare and perfect for busy days. Tender beef patties simmered in a rich, savory gravy make this dish a family favorite. Let your slow cooker do the work while you enjoy a hearty, delicious meal.

A white plate holds a bed of creamy mashed potatoes with smooth, white texture, topped with a thick, browned meatloaf slice covered in shiny, rich brown gravy. The gravy is spread across the mashed potatoes, pooling slightly at the edges, and garnished with small green herbs. A silver fork is lifting a piece of the meatloaf, showing crumbly inside texture. The plate is set on a wooden surface with a glass of amber-colored drink and a bowl of bright orange carrots blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds lean ground beef
1 large egg, well beaten
1/2 cup plain breadcrumbs
1 ounce packet beefy onion soup mix
3 Tablespoons milk
1 Tablespoon Worcestershire sauce
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
2 (14.5 ounce) cans beef broth
1 ounce packet au jus gravy mix
4 cloves garlic, minced
1 Tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup water
2 Tablespoons cornstarch
Fresh chopped parsley (for garnish), optional

Instructions

Step 1: In a large bowl, mix together the ground beef, egg, breadcrumbs, onion soup mix, milk, and Worcestershire sauce until well combined. Using clean hands works best for mixing.
Step 2: Divide the mixture into 8 even portions and shape each into a patty.
Step 3: Place the flour on a small plate and coat both sides of each patty, tapping off any excess.
Step 4: Heat the vegetable oil in a large skillet over medium-high heat. Sear the patties in batches until golden brown on both sides, but do not cook through.
Step 5: Spray a 6-quart slow cooker with cooking spray. Layer the patties inside, stacking them as needed.
Step 6: In a large bowl, whisk together beef broth, au jus gravy mix, minced garlic, Worcestershire sauce, and Dijon mustard.
Step 7: Pour the broth mixture evenly over the patties in the slow cooker.
Step 8: Cook on low for 4-5 hours or on high for 3-4 hours until patties reach an internal temperature of at least 165°F. The patties will shrink and become more tender with longer cooking.
Step 9: Carefully remove the patties from the slow cooker and place them on a serving plate.
Step 10: Pour the gravy from the slow cooker into a large skillet and bring to a simmer over medium heat.
Step 11: In a small bowl, whisk together water and cornstarch until smooth. Slowly add this slurry to the simmering gravy while whisking, and cook until the gravy thickens, about 1-2 minutes.
Step 12: Serve the patties topped with thickened gravy. Optionally, return them to the slow cooker to keep warm until ready to serve.
Step 13: Garnish with fresh chopped parsley if desired. Serve with mashed potatoes, egg noodles, or rice for a complete meal.

Tips & Variations

For a richer flavor, use beef broth instead of water when making the gravy.
You can substitute plain breadcrumbs with panko for a lighter texture in the patties.
Add sliced mushrooms to the slow cooker for an earthy twist to the gravy.
If preferred, swap Dijon mustard with spicy brown mustard for extra tang.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of broth or water to loosen the gravy if it thickens too much.

How to Serve

A white plate holds a dish with two main layers: the bottom layer is creamy, white mashed potatoes with a soft, slightly textured surface and a light sheen. The top layer is a thick, brown hamburger patty covered in rich brown gravy with small chunks of onion visible throughout. The gravy also spreads around the base of the mashed potatoes. Fresh green parsley pieces are sprinkled on top of the patty, adding a fresh contrast in color. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze Salisbury steak?

Yes, you can freeze cooked Salisbury steak with gravy. Place portions in freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Is it necessary to brown the patties before slow cooking?

Browning the patties adds flavor and helps them hold together, but you can skip this step if short on time. The slow cooker will still produce tender patties, though with slightly less depth of flavor.