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Slow Cooker Salisbury Steak

Mains

Ingredients

  • 680g 85/15 ground beef
  • ⅓ cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • ¼ cup chopped fresh flat-leaf parsley, divided
  • 2 tsp kosher salt, divided
  • 1 tsp black pepper, divided
  • 1 tbsp olive oil
  • 225g sliced cremini mushrooms
  • 1½ cups thinly sliced yellow onion (about 1 medium onion)
  • 1½ cups beef broth
  • 2 tsp ketchup
  • 2 tsp Worcestershire sauce
  • ¾ tsp Dijon mustard
  • 1½ tbsp cornstarch
  • 1½ tbsp water
  • Mashed potatoes, to serve

Method

  1. Combine beef, panko, egg, garlic powder, onion powder, paprika, 2 tablespoons of the parsley, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a large bowl. Gently mix until all seasonings are evenly distributed; form into 4 (¾-inch) patties.
  2. Heat oil in a large nonstick skillet over medium-high. Add patties in a single layer; cook until browned on both sides, 4 to 5 minutes per side and transfer to a plate.
  3. Return skillet to heat, and add mushrooms and onion; cook, stirring occasionally, until softened, about 2 minutes. Transfer to a 6-quart slow cooker. Place patties in a single layer on top. Whisk together broth, ketchup, Worcestershire, and mustard. Pour over patties and vegetables.
  4. Cover and cook on LOW 4 to 5 hours. After cooking, transfer patties to a platter; cover to keep warm.
  5. Turn slow cooker to HIGH, and whisk together cornstarch and water; whisk into sauce mixture. Cook, uncovered, stirring often, until thickened, about 3 minutes. Stir in remaining 2 tablespoons parsley. Serve gravy over patties with mashed potatoes.