This is the third occasion I’m bringing this recipe to life. Its delectable nature and irresistible sauce never fail to impress.
Introducing a Childhood Classic: Slow Cooker Salisbury Steak
Recalling the past, I find myself mesmerized by the Salisbury steak my mother used to prepare. It was a dish I cherished, a comforting delight that I eagerly anticipated. As an adult, I now appreciate that I can relish this classic dish with an added convenience. Thanks to this slow cooker Salisbury steak recipe, a rich and delicious meal doesn’t demand hours of kitchen toil.
This recipe comes as a blessing on hectic weekdays when the slow cooker can take charge of the cooking. It also offers flexibility, allowing you to adjust the ingredients to match your taste. So, for those seeking an easy, classic, and comforting meal, this slow cooker Salisbury steak is a perfect pick.
The Ultimate Comfort Food: Slow Cooker Salisbury Steak
1 1/2 pounds ground beef
1/4 cup minced onion
1/4 cup breadcrumbs
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 small onion, sliced
6 ounces mushrooms, sliced
1 1/2 cups beef broth
1 package brown gravy mix
1 tablespoon ketchup (optional)
1 tablespoon Dijon mustard (optional)
2 tablespoons cornstarch
Combine all the patty ingredients, shape them into small patties about 3/4 inch thick.
Lay down a bed of onions and mushrooms in the slow cooker.
In a skillet, brown the steak patties on both sides before placing them in the slow cooker atop the onions and mushrooms. (Though you can place raw patties directly in the slow cooker, we suggest browning them first to enhance the flavor.)
Blend all the remaining ingredients (except for the cornstarch), pour the mixture over the meat and vegetables, cover, and cook on low for 5 hours.
Once done, take out the patties, switch the slow cooker to high, stir in the cornstarch, and let it cook until it thickens.
Immerse the patties back into the slow cooker, ensuring they’re covered with the sauce before serving.