Prep Time: 20 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Total Time: Approximately 6 hours
Servings: 6
Ingredients
For the Beef Patties
– 2 lbs (900 g) ground beef
– ½ cup breadcrumbs
– 1 large egg
– ¼ cup finely diced onion
– 2 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 teaspoon salt
– ½ teaspoon black pepper
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– ½ teaspoon paprika
– 1 tablespoon olive oil for browning
For the Mushroom and Onion Gravy
– 8 oz (225 g) fresh mushrooms, sliced
– 1 large onion, sliced
– 2 cups (480 ml) beef broth
– 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
– 2 tablespoons Worcestershire sauce
– 1 tablespoon tomato paste
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– ½ teaspoon black pepper
– ½ teaspoon paprika
– Salt to taste
– 2 tablespoons cornstarch
– 2 tablespoons cold water
Instructions
1. Prepare the Beef Mixture
1. Place ground beef in a large mixing bowl.
2. Add breadcrumbs and one large egg.
3. Add finely diced onion and minced garlic.
4. Pour in Worcestershire sauce.
5. Season with salt, black pepper, garlic powder, onion powder, and paprika.
6. Mix gently until everything is combined.
7. Avoid overmixing because this can make the patties tough.
2. Shape the Beef Patties
1. Divide the beef mixture into 6 equal portions.
2. Shape each portion into an oval-shaped patty.
3. Flatten each patty slightly so it cooks evenly.
4. Place the patties on a clean plate.
3. Brown the Patties
1. Heat olive oil in a large skillet over medium-high heat.
2. Carefully place the beef patties into the hot skillet.
3. Brown for approximately 2–3 minutes on each side.
4. The patties do not need to cook completely at this stage.
5. Transfer them to a plate.
Browning adds a delicious savory flavor and helps create a richer gravy.
4. Prepare the Mushroom and Onion Gravy
1. In the same skillet, add sliced onions and mushrooms.
2. Cook for approximately 4–5 minutes until softened.
3. Add minced garlic and cook for another 30 seconds.
4. Stir in condensed cream of mushroom soup.
5. Pour in beef broth.
6. Add Worcestershire sauce and tomato paste.
7. Season with thyme, black pepper, and paprika.
8. Stir until the mixture is smooth and well combined.
5. Assemble the Slow Cooker
1. Lightly grease the inside of your CrockPot.
2. Arrange the browned beef patties in the bottom.
3. Pour the mushroom and onion gravy over the patties.
4. Spread the mushrooms and onions evenly around the beef.
5. Make sure the patties are mostly covered with gravy.
6. Slow Cook
1. Cover the slow cooker with its lid.
2. Cook on LOW for approximately 5–6 hours or HIGH for 3–4 hours.
3. Avoid lifting the lid frequently.
4. Check that the beef is fully cooked and tender.
5. The mushrooms and onions should become soft, and the gravy should develop a rich brown color.
7. Thicken the Gravy
1. In a small bowl, combine cornstarch and cold water.
2. Stir until completely smooth.
3. Carefully remove the beef patties temporarily if necessary.
4. Stir the cornstarch mixture into the hot gravy.
5. Cover and cook on HIGH for another 10–15 minutes until thickened.
6. Return the patties to the gravy and spoon the sauce over them.
8. Serve
1. Carefully transfer the beef patties to serving plates.
2. Spoon plenty of mushroom and onion gravy over the top.
3. Garnish with fresh parsley if desired.
4. Serve hot with creamy mashed potatoes, steamed rice, or buttered egg noodles.
Nutrition Information
Estimated per serving, based on 6 servings.
Nutrient Amount
Calories 390–450 kcal
Protein 30–35 g
Carbohydrates 12–17 g
Total Fat 23–28 g
Saturated Fat 8–10 g
Fiber 1–2 g
Sugar 3–5 g
Sodium 650–850 mg
Nutrition values are estimates and do not include mashed potatoes, rice, or other side dishes.
Nut & Allergen Information
No nuts intentionally included
– Peanuts: Not included.
– Tree Nuts: Not included.
– Dairy: Condensed cream of mushroom soup may contain milk.
– Eggs: Contains one egg.
– Gluten/Wheat: Breadcrumbs and some condensed soups may contain wheat.
– Soy: Some packaged soups and Worcestershire sauces may contain soy.
– Other Allergens: Check packaged ingredients for possible cross-contact warnings.
Nut-Free Note: This recipe does not require peanuts or tree nuts. Check all ingredient labels and use clean utensils and cookware when preparing food for someone with a serious nut allergy.
Q/S – Questions & Suggestions
Q: Can I use ground turkey instead of ground beef?
Yes! Ground turkey works well. The flavor will be slightly lighter, but the mushroom gravy keeps the patties moist and delicious.
Q: Can I use fresh mushrooms instead of canned mushrooms?
Absolutely! Fresh sliced mushrooms are recommended because they provide excellent texture and flavor.
Q: Can I make this recipe without cream of mushroom soup?
Yes. Replace it with a homemade mushroom gravy made using butter, flour, beef broth, and sautéed mushrooms.
Q: Do I need to brown the beef patties first?
Browning is recommended because it adds flavor and helps the patties hold their shape. Make sure they finish cooking safely in the slow cooker.
Q: How do I keep the beef patties from falling apart?
Use an egg and breadcrumbs as binders. Mix gently and brown the patties before placing them in the slow cooker.
Q: Can I add vegetables?
Yes! Carrots, celery, green beans, and sliced bell peppers make wonderful additions.
Q: Can I make this recipe in the oven?
Yes. Arrange browned patties and gravy in a covered baking dish. Bake at 350°F (175°C) until the beef reaches a safe internal temperature of 160°F (71°C), usually around 35–45 minutes depending on thickness.
Q: How do I make the gravy thicker?
Add a cornstarch slurry made with 2 tablespoons cornstarch and 2 tablespoons cold water. Stir into the hot gravy and cook until thickened.
Q: How do I store leftovers?
Place cooled leftovers in an airtight container and refrigerate for 3–4 days.
Q: Can I freeze Salisbury steak?
Yes! Store the patties and gravy in freezer-safe containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Q: What should I serve with Salisbury steak?
It pairs perfectly with mashed potatoes, white rice, egg noodles, roasted broccoli, green beans, dinner rolls, or a fresh garden salad.
Chef’s Tips for the Best Salisbury Steak
– Choose ground beef with some fat for juicy patties.
– Do not overmix the beef mixture.
– Brown patties before slow cooking for deeper flavor.
– Use fresh mushrooms and onions for a rich homemade gravy.
– Use low-sodium beef broth to control saltiness.
– Add the cornstarch mixture near the end of cooking.
– Allow the patties to rest for a few minutes before serving.
Final Result: Tender, juicy Salisbury steak patties covered in rich brown mushroom and onion gravy. Every bite is savory, comforting, and full of homemade flavor. A perfect slow cooker dinner for the whole family!