Slow Cooker Salisbury Steak with Onion Gravy

Ingredients

For the beef patties

• 2 lb (900 g) ground beef, preferably 85% lean

• 1 cup breadcrumbs

• 1 large egg

• ½ cup finely diced onion

• 2 tbsp Worcestershire sauce

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp black pepper

• ½ tsp salt

• 1 tbsp olive oil, for browning

For the mushroom onion gravy

• 1 can (10.5 oz / 298 g) condensed cream of mushroom soup

• 1½ cups beef broth

• 1 medium onion, thinly sliced

• 1 tbsp Worcestershire sauce

• 1 tsp Dijon mustard, optional

• 1 tsp dried thyme, optional

• 2 tbsp chopped fresh parsley, for garnish

Optional gravy thickener

• 1 tbsp cornstarch

• 1 tbsp cold water

Instructions

1. Mix the patties: In a large bowl, combine ground beef, breadcrumbs, egg, diced onion, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until combined; avoid overmixing.

2. Shape the patties: Divide the mixture into 6 oval patties, about ¾ inch thick.

3. Brown the patties: Heat olive oil in a skillet over medium-high heat. Brown the patties for approximately 2–3 minutes per side. They do not need to be fully cooked at this stage.

4. Prepare the gravy: In a bowl, whisk together condensed cream of mushroom soup, beef broth, Worcestershire sauce, and optional Dijon mustard and thyme.

5. Layer the slow cooker: Arrange the sliced onions in the bottom of the slow cooker. Place the browned patties on top in a single layer where possible.

6. Add the gravy: Pour the mushroom gravy mixture over the patties, coating them evenly.

7. Slow-cook: Cover and cook on LOW for 4–5 hours or HIGH for about 2–3 hours, until the patties are cooked through and tender. Ground beef should reach an internal temperature of 160°F (71°C).

8. Thicken the gravy if needed: Mix cornstarch with cold water until smooth. Stir it into the gravy during the final 20–30 minutes of cooking.

9. Garnish and serve: Sprinkle with fresh parsley and serve hot over mashed potatoes, rice, or egg noodles.

Nutrition Information

Estimated per serving, assuming 6 servings and excluding side dishes.

Nutrition varies with the beef, breadcrumbs, condensed soup, and broth brands.

Nut & Allergen Information

• Peanuts and tree nuts: Not intentionally included in the listed ingredients.

• Contains: Egg, wheat/gluten from regular breadcrumbs, and dairy may be present in the condensed soup.

• Possible allergens: Check Worcestershire sauce, broth, mustard, and mushroom soup labels for soy, wheat, milk, or other allergens.

• Gluten-free option: Use certified gluten-free breadcrumbs, broth, and condensed mushroom soup.

• Dairy-free option: Choose a suitable dairy-free condensed mushroom soup and verify all packaged ingredients.

Always check labels and cross-contact warnings if preparing food for someone with food allergies.

Q/S — Questions & Tips

Q: Can I skip browning the patties?

Yes, but browning first adds a richer flavor and helps the patties hold their shape. If you skip it, place the raw patties carefully in the slow cooker and ensure they reach 160°F (71°C).

Q: Can I use ground turkey?

Yes. Ground turkey works, but the patties will be leaner. Cook to an internal temperature of 165°F (74°C).

Q: Can I use fresh mushrooms?

Absolutely. Add 1–2 cups of sliced mushrooms with the onions for extra flavor.

Q: How do I make the gravy thicker?

Use the cornstarch slurry in the recipe. Add it near the end and allow the gravy to thicken before serving.

Q: Can I make this without cream of mushroom soup?

Yes. Make a homemade gravy with butter, flour, beef broth, and sautéed mushrooms, then use it in place of the condensed soup.

Q: What should I serve with Salisbury steak?

Mashed potatoes, buttered egg noodles, rice, green beans, or roasted carrots are excellent choices.

Q: How should I store leftovers?

Refrigerate within 2 hours in a covered container and use within 3–4 days. Reheat thoroughly until steaming hot.

Q: Can I freeze it?

Yes. Freeze the cooked patties with the gravy in airtight containers for up to 2–3 months for best quality. Thaw in the refrigerator before reheating.

Chef’s tip: Brown the patties before slow-cooking and let them simmer gently in the onion gravy. This gives the sauce deeper flavor and helps keep the beef moist and tender.