Transform humble ground beef into a cozy, restaurant-worthy dinner with this slow cooker Salisbury steak recipe. This nostalgic comfort food classic gets a modern makeover by letting your crockpot do all the heavy lifting.
The rich mushroom gravy develops incredible depth of flavor during the long, gentle cooking process, while the seasoned beef patties stay incredibly tender and juicy. It’s the kind of satisfying meal that makes your whole house smell amazing as it cooks.
Why You’ll Love This
- Prep it in the morning and come home to a ready-to-serve dinner
- Budget-friendly way to feed a family
- Makes its own gravy while cooking
- Perfect for meal prep – tastes even better the next day
- Kid-friendly comfort food that adults love too
Ingredients
- 2 pounds of ground beef
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1-2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chopped parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons cooking oil, divided
- 1-2 tablespoons butter, divided
- 1 onion, chopped
- 2 (10 ounce) cans beef broth or beef consommé
- 2 teaspoons minced garlic
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 envelope Lipton onion soup mix
- 4 tablespoons cornstarch
- 8 tablespoons water
Instructions
- In a large bowl, break up 2 pounds of ground beef with a fork until crumbled. Add in 2 eggs and mix to combine.
- Add 2/3 cup panko breadcrumbs, 1-2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well until fully incorporated.
- Use a 1/2 cup measuring cup to form the mixture into 8 equal-sized patties. Place patties on a plate and set aside.
- Heat 1-2 tablespoons cooking oil and 1-2 tablespoons butter in a large skillet over medium-high heat.
- Working in batches, add patties to the skillet and cook for 3-4 minutes per side until well browned. Transfer cooked patties to a greased crockpot as they are done.
- Add 1 chopped onion to the skillet and sauté for 2-3 minutes until softened and lightly browned. Recipe by Ineskohl.info
- Add 2 (10 ounce) cans beef broth, 2 teaspoons minced garlic, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper and 1 envelope Lipton onion soup mix. Stir to combine.
- Pour the sauce mixture over the patties in the crockpot. Cover and cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until patties are cooked through.
- In a small bowl, whisk together 4 tablespoons of cornstarch and 8 tablespoons of water. Pour mixture into crockpot and stir well to thicken sauce.
- Serve Salisbury steak and gravy over mashed potatoes if desired. Enjoy!
Tips & Variations
- Use ground turkey for a lighter version
- Add bell peppers to the gravy for extra vegetables
- Make patties ahead and freeze raw for quick prep later
- For thicker gravy, use additional cornstarch slurry
- Skip browning for quicker prep (though it adds flavor)
Serving Suggestions
Serve these tender steaks over creamy mashed potatoes or buttered egg noodles to soak up all that delicious gravy. A side of steamed green beans or roasted carrots adds color and nutrition to complete the meal.
Notes
- Store leftovers in airtight container for up to 3 days
- Gravy will thicken as it cools
- Patties are done when they reach 160°F internal temperature
FAQs
- Can I make this without mushrooms? Yes, simply omit them and proceed with the recipe as written.
- Can I cook this on high? Yes, cook for 3-4 hours on high instead of 6-8 on low.
- Why are my patties falling apart? Be sure to use enough binder (eggs and breadcrumbs) and handle the meat gently when forming patties.
- Can I freeze leftovers? Yes, freeze for up to 3 months in an airtight container.
Servings4
Prep15 min
Cook30 min
Calories—
Ingredients
- 2 pounds of ground beef
- 2 eggs
- 2/3 cup panko breadcrumbs
- 1-2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon chopped parsley
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons cooking oil, divided
- 1-2 tablespoons butter, divided
- 1 onion, chopped
- 2 (10 ounce) cans beef broth or beef consommé
- 2 teaspoons minced garlic
- 2 tablespoons ketchup
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon black pepper
- 1 envelope Lipton onion soup mix
- 4 tablespoons cornstarch
- 8 tablespoons water
Steps
- In a large bowl, break up 2 pounds of ground beef with a fork until crumbled. Add in 2 eggs and mix to combine.
- Add 2/3 cup panko breadcrumbs, 1-2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 tablespoon chopped parsley, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Mix well until fully incorporated.
- Use a 1/2 cup measuring cup to form the mixture into 8 equal-sized patties. Place patties on a plate and set aside.
- Heat 1-2 tablespoons cooking oil and 1-2 tablespoons butter in a large skillet over medium-high heat.
- Working in batches, add patties to the skillet and cook for 3-4 minutes per side until well browned. Transfer cooked patties to a greased crockpot as they are done.
- Add 1 chopped onion to the skillet and sauté for 2-3 minutes until softened and lightly browned. Recipe by Ineskohl.info
- Add 2 (10 ounce) cans beef broth, 2 teaspoons minced garlic, 2 tablespoons ketchup, 1 teaspoon Worcestershire sauce, 1/2 teaspoon black pepper and 1 envelope Lipton onion soup mix. Stir to combine.
- Pour the sauce mixture over the patties in the crockpot. Cover and cook on HIGH for 3-4 hours or on LOW for 5-6 hours, until patties are cooked through.
- In a small bowl, whisk together 4 tablespoons of cornstarch and 8 tablespoons of water. Pour mixture into crockpot and stir well to thicken sauce.
- Serve Salisbury steak and gravy over mashed potatoes if desired. Enjoy!
Notes
- Store leftovers in airtight container for up to 3 days
- Gravy will thicken as it cools
- Patties are done when they reach 160°F internal temperature
