American
Slow Cooker Salisbury Steak with Mushroom Gravy
Seared onion-seasoned beef patties finish gently in a from-scratch mushroom gravy, staying cohesive and tender while the sauce develops deep savory character.
6 servings · 30 minutes prep · 300 minutes cook
Ingredients
Salisbury Patties
- 2 pounds 85-percent lean ground beef
- 1 small yellow onion, finely grated and squeezed lightly
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 1/2 tablespoons Worcestershire sauce, divided
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons Diamond Crystal kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
Mushroom Gravy
- 12 ounces cremini mushrooms, sliced 1/4 inch thick
- 5 tablespoons unsalted butter
- 5 tablespoons all-purpose flour
- 3 cups low-sodium beef broth
- 2 garlic cloves, minced
Directions
Shape Without Compacting
- Fold the ground beef, onion, panko, egg, 1 tablespoon of the Worcestershire sauce, Dijon, salt, and pepper just until combined. Shape six oval 3/4-inch-thick patties; do not compress them smooth.
Sear Patties and Mushrooms
- Heat the olive oil in a skillet over medium-high. Sear patties in batches for 2 minutes per side; transfer to the cooker. Add the mushrooms and cook 6 minutes until browned and dry, then add the garlic for 30 seconds. Spoon over the patties.
Build and Slow-Cook the Gravy
- Melt the butter in the skillet. Whisk in the flour for 1 minute, then gradually whisk in the beef broth and remaining Worcestershire sauce. Simmer 2 minutes; pour over patties. Cover and cook on Low for 3 1/2 to 4 1/2 hours.
Finish the Sauce
- When patties reach 160°F (71°C), lift them out with a wide spatula. Skim excess fat. If the gravy is thin, cook uncovered on High for 10 minutes; if thick, whisk in broth 1 tablespoon at a time. Return patties for 2 minutes to glaze, without boiling them.
