Crock Pot Salisbury Steak
A comforting dish that combines tender beef patties with savory gravy, perfect for a cozy family meal.
Ingredients
Beef Patties
- 1 pound ground beef (80/20 blend recommended) An 80/20 blend is perfect here—moist with ample flavor.
- 1/2 cup breadcrumbs Plain or seasoned, depending on what you have on hand.
- 2 tablespoons ketchup Adds sweetness and tartness.
- 1 tablespoon Worcestershire sauce Adds a rich umami note.
- 1 teaspoon mustard powder Provides a hint of tang.
- 1 large egg The binding agent.
- to taste salt and pepper Salt and pepper Essential for seasoning.
- 2 tablespoons butter For browning the patties.
Vegetables
- 6 ounces mushrooms, sliced Add earthiness; use button, cremini, or portobello.
- 1/2 large onion, sliced Provides sweetness as it cooks.
Sauce
- 2.5 cups beef broth Homemade if possible; the richer, the better.
- 2 tablespoons ketchup Added for the sauce.
- 2 tablespoons Worcestershire sauce Added for the sauce.
- 2 tablespoons cornstarch To thicken the gravy.
- 1 tablespoon water To mix with cornstarch to form a slurry.
Instructions
Preparation
- Layer the sliced mushrooms and onion in the bottom of the crock pot.
- In a mixing bowl, combine ground beef, breadcrumbs, ketchup, Worcestershire sauce, mustard powder, egg, salt, and pepper. Mix until just combined.
- Shape the mixture into four oval patties and set aside.
- Brown the patties in a skillet with butter, about three minutes on each side.
- Layer the browned patties over the mushrooms and onions in the crock pot.
Cooking
- In a bowl, whisk together beef broth, ketchup, and Worcestershire sauce, then pour over the patties.
- Cook on high for three hours or low for five hours.
- Remove the patties and thicken the sauce by whisking in cornstarch and water.
- Return the patties to the pot and gently coat them with the creamy sauce.
- Garnish with parsley before serving.
Notes
Store leftovers in an airtight container for up to three days in the fridge. For longer storage, freeze for about a month.