Slow Cooker Salisbury Steak
A comforting dish featuring ground beef patties simmered in rich, oniony brown gravy, perfect for busy weeknights.
Ingredients
For the patties
- 1.5 to 2 pounds ground beef (80/20 for flavor; 90/10 for leaner)
- 1/2 cup breadcrumbs Use gluten-free if needed
- 1 large egg
- 1/4 cup milk Use broth as dairy-free alternative
- 1 small onion, finely chopped For the patties
- 1 tsp salt Additional to taste
- 1/2 tsp black pepper Additional to taste
- 1 dash garlic powder
- 1 dash Worcestershire sauce
For the gravy
- 2 large onions, sliced
- 2 cups beef broth or stock
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 2 tbsp soy sauce Optional for savory depth
- 2–3 tbsp cornstarch Or 3 tbsp all-purpose flour to thicken
- 1 tbsp butter or oil For searing (optional)
Instructions
Preparation
- In a bowl, combine ground beef, breadcrumbs, egg, milk, and chopped onion with seasonings. Mix gently; don’t overwork.
- Shape the mixture into 6–8 oval patties. Chill for 10 minutes if they’re too soft to handle.
- (Optional) Heat a skillet over medium-high with oil and brown patties for 1–2 minutes per side. Transfer to a plate.
- In the same pan, add butter and sauté sliced onions until softened (3–5 minutes). Deglaze with a splash of beef broth.
Cooking
- Pour the onions and deglazing liquid into the slow cooker. Add remaining beef broth, ketchup, Worcestershire sauce, and soy sauce; stir to combine.
- Arrange patties in the slow cooker and spoon some sauce over each.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until patties are tender and cooked to 160°F (71°C).
- About 15–20 minutes before serving, whisk cornstarch with cold water to create a slurry. Stir into the slow cooker and let the sauce thicken.
- Taste and adjust seasoning if needed, then serve hot with gravy.
Notes
For a comforting twist, serve patties in a soft dinner roll with gravy and pickled onions. Store leftovers in airtight containers.