Ingredients
For the beef patties
– 2 lb (900 g) ground beef, preferably 85–90% lean
– ½ cup (50 g) plain breadcrumbs
– 1 large egg
– 1 packet (about 1 oz / 28 g) dry onion soup mix
– 1 tablespoon Worcestershire sauce
– ½ teaspoon black pepper
– 1 tablespoon olive oil, for browning
For the mushroom gravy
– 8 oz (225 g) mushrooms, sliced
– 1 medium onion, thinly sliced
– 1 can (10.5 oz / 298 g) condensed beef consommé
– 1 cup (240 ml) beef broth
– 1 packet (about 0.87 oz / 25 g) brown gravy mix
– 1 tablespoon tomato paste, optional
– 1 teaspoon garlic powder
– 1 teaspoon Worcestershire sauce
– 2 tablespoons cornstarch
– 2 tablespoons cold water
For serving (optional)
– 6 servings creamy mashed potatoes
– Chopped fresh parsley
Step-by-Step Instructions
Step 1: Make the beef mixture
1. Place the ground beef in a large bowl.
2. Add breadcrumbs, egg, onion soup mix, Worcestershire sauce, and black pepper.
3. Mix gently until combined. Avoid overmixing, which can make the patties dense.
4. Shape into 6 oval patties, about ¾ inch thick.
Step 2: Brown the patties
1. Heat olive oil in a skillet over medium-high heat.
2. Brown the patties for approximately 2–3 minutes per side.
3. They do not need to be fully cooked at this stage.
4. Transfer the patties to a plate.
Tip: Browning improves flavor and helps the patties hold their shape.
Step 3: Prepare the gravy
1. In a bowl, whisk together the beef consommé, beef broth, brown gravy mix, optional tomato paste, garlic powder, and Worcestershire sauce.
2. Stir until the gravy mix dissolves as much as possible.
Step 4: Assemble the slow cooker
1. Place the sliced onions and mushrooms in the bottom of the slow cooker.
2. Arrange the browned beef patties over the vegetables.
3. Pour the gravy mixture evenly over the patties.
4. Gently spoon some mushrooms and sauce over the top.
Step 5: Slow-cook
– LOW: Cook for 5–6 hours.
– HIGH: Cook for 2½–3½ hours.
Keep the lid closed during cooking. Check that the beef patties reach an internal temperature of 160°F (71°C).
Step 6: Thicken the mushroom gravy
1. Carefully lift the cooked patties onto a plate.
2. Mix cornstarch and cold water in a small bowl until smooth.
3. Stir the mixture into the hot gravy in the slow cooker.
4. Cover and cook on HIGH for another 10–15 minutes, until thickened.
5. Return the patties to the gravy and spoon the sauce over them.
Step 7: Serve
Spoon the mushroom gravy and mushrooms over each patty. Serve with creamy mashed potatoes, steamed green beans, rice, or egg noodles. Garnish with fresh parsley if desired.
Nutrition Information
Estimated per serving for one patty with gravy, without mashed potatoes.
Nutrient Approximate amount
Calories 350–450 kcal
Protein 28–35 g
Carbohydrates 12–20 g
Fat 20–28 g
Fiber 1–3 g
Sodium 800–1,300 mg
Nutrition varies depending on the beef, gravy mix, soup mix, and consommé brands. Mashed potatoes add extra calories and carbohydrates.
Nut Information & Allergens
– Peanuts: None intentionally included.
– Tree nuts: None intentionally included.
– Wheat/gluten: Breadcrumbs and many gravy or onion soup mixes contain wheat.
– Eggs: Present in the patties.
– Soy: May be present in packaged gravy, soup mix, or Worcestershire sauce.
– Dairy: Not required in the patties or gravy, but check packaged products and serving accompaniments.
Nut-allergy note: Although this recipe does not intentionally contain nuts, check every package label for nut ingredients and cross-contact warnings.
Tips for the Best Results
– Keep patties tender: Mix the beef gently and avoid pressing the patties too firmly.
– Use fresh mushrooms: Cremini or white button mushrooms both work well.
– Adjust the salt: Packaged soup and gravy mixes can be salty, so taste the gravy before adding extra salt.
– Make it gluten-free: Use certified gluten-free breadcrumbs and verify that the gravy mix, soup mix, consommé, and Worcestershire sauce are gluten-free.
– For a richer gravy: Add 1 tablespoon of butter at the end, if desired.
Questions & Answers
Q: Can I skip browning the patties?
Yes, but browning adds flavor and helps them hold their shape. If you skip it, place the raw patties carefully in the slow cooker and cook until they reach 160°F (71°C).
Q: Can I use ground turkey instead of beef?
Yes. Ground turkey works, but the flavor will be milder. Cook it to an internal temperature of 165°F (74°C).
Q: Can I make the gravy without canned consommé?
Yes. Replace it with additional beef broth. The gravy may be a little less rich.
Q: How do I store leftovers?
Refrigerate within 2 hours in a sealed container and use within 3–4 days. Reheat until the patties and gravy reach 165°F (74°C).
Q: Can I freeze Salisbury steak?
Yes. Cool the patties and gravy, then freeze in airtight portions for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.
Q: What are the best side dishes?
Mashed potatoes, roasted carrots, green beans, rice, or buttered egg noodles pair beautifully with mushroom gravy.
Enjoy your Slow Cooker Salisbury Steak with Mushroom Gravy!
