You’ve never had a slow cooker Salisbury steak like this one. Easy to make and packed full of flavor, it’s a safe bet to say that you’re going to love every single bite.
The great part about this simple slow cooker recipe is that it has a flavor that everyone is going to love. From start to finish just plan on there being minimal conversation at the dinner table. Why? Because everyone is going to be eating at such a pace that no words are going to come out.
And when you’re the one that cooked this delicious meal, you’re going to be thankful that it’s turned out so delicious. Perfect for fall and winter nights, you’ll love the hearty taste and full feeling that this delicious slow cooker recipe offers.
Slow Cooker Salisbury Steak
What I love most about this recipe is that it’s so versatile and goes with so many other dishes. I can have this with mashed potatoes, rice, or even a mashed cauliflower recipe, too. Once you try it once, your mind is going to race with how you can find a way to eat this more often.
Ingredients for Slow Cooker Salisbury Steak
- 2 pounds of ground beef
- 1 can of cream of mushroom soup
- 1 can of sliced mushrooms
- 1 packet of brown gravy mix
- 1 egg
- 1 cup of bread crumbs
- garlic powder
- steak seasoning
- 1 medium white onion
- 1 1/2 cups of beef broth
- fresh parsley for garnish
- salt and pepper
How to make crockpot Salisbury steak
Start by lining the bottom of the crockpot with 1 can of sliced mushrooms and 1 small onion, sliced.
In a large bowl, mix the ground beef, breadcrumbs, egg, and some garlic powder well. Once the ingredients are mixed well, press the mixture into patties. For this recipe, you are making medallions so they can be rounder, fatter patties.
Season the patties well with steak seasoning or salt and pepper.
Heat the patties on medium heat for 3 minutes on each side. This will give them a nice sear and will help hold them together as they cook in the crockpot.
Lay the patties on top of the bed of mushrooms and onions.
Sprinkle the top of the patties with brown gravy mix. Sprinkle evenly.
Now add your can of cream of mushroom soup. There is no need to stir it in, just pour it directly on top.
Add your 1 1/2 cups of beef broth and cover your crockpot.
Heat the mixture on high for 6 hours. It is a good idea to stir the mixture at least twice throughout the cooking process if possible.
After about 6 hours you will have the tastiest Salisbury steak and mushroom gravy. Serve over mashed potatoes.
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