Slow Cooker Salisbury Steak

This Slow Cooker Salisbury Steak recipe is pure comfort food that fills your home with warm, savory aromas while delivering tender, flavorful patties smothered in rich gravy. Perfect for busy days when you want a hearty meal without fuss, this dish pairs wonderfully with mashed potatoes, egg noodles, or rice and steamed vegetables.

I first made this recipe on a chilly weekend and instantly knew it would become a family favorite. My kids now ask for it regularly, especially when served over creamy mashed potatoes.

Ingredients

• Lean ground beef: for juicy, hearty patties choose 80/20 or leaner for less grease
• Large egg: works as the binder to hold the patties together during cooking
• Plain breadcrumbs: add texture and help keep the patties tender
• Beefy onion soup mix: delivers a punch of umami and savory depth—if unavailable, regular onion soup mix is a good substitute
• Worcestershire sauce: adds a subtle layer of flavor without being overpowering
• All purpose flour: helps brown the patties and thickens the gravy slightly
• Vegetable oil: for searing stalls locks in flavor and color on the patties
• Beef broth: forms the base of the gravy and enriches the sauce
• Au jus gravy mix: enhances the savory taste of the gravy opt for low sodium if preferred
• Fresh garlic: brings aromatic sharpness—fresh is best but jarred works
• Dijon mustard: is the secret ingredient that boosts the gravy flavor without tasting mustardy
• Water and cornstarch: create the thickening slurry that gives the gravy its beautiful consistency
• Fresh chopped parsley: for garnish adds a pop of color and freshness

Instructions

Savor the Mixture:

In a large bowl, combine the ground beef, beaten egg, breadcrumbs, onion soup mix, milk, and Worcestershire sauce. Use clean hands to mix everything gently but thoroughly so the ingredients bind well without overworking the meat.

Form the Patties:

Divide the mixture into eight equal portions and shape each into a patty. Make them uniformly sized so they cook evenly in the slow cooker.

Coat for Color and Texture:

Pour the flour onto a small plate. Dip both sides of each patty into the flour, tapping off any excess. This step aids in browning and helps thicken the gravy later.

Sear for Flavor:

Heat the vegetable oil in a large skillet over mediumhigh heat. Once hot, add the patties in batches. Brown them on each side until golden but avoid cooking them through. This locks in flavor and creates a lovely crust.

Prepare the Slow Cooker:

Spray your slow cooker with cooking spray. Layer the browned patties inside. Since they may need to be stacked, try to distribute evenly so gravy coats them all.

Make the Gravy Mix:

In a large bowl, whisk together the beef broth, au jus gravy mix, minced garlic, Worcestershire sauce, and Dijon mustard until well combined.

Add the Sauce and Cook:

Pour the gravy mixture over the patties in the slow cooker. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours. The patties will shrink but become very tender. Make sure they reach an internal temperature of 165 degrees Fahrenheit.

Thicken the Gravy:

Remove patties to a plate. Pour the cooking liquid into a skillet and bring to a simmer. In a small bowl, whisk together water and cornstarch to make a slurry. Slowly whisk this into the simmering gravy until thickened, around one to two minutes.

Serve or Store:

Return the thickened gravy to the slow cooker, or pour it over the patties on a serving dish. Keep warm until ready to serve and garnish with fresh parsley if desired.

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My favorite ingredient is the Dijon mustard. Honestly, I was skeptical at first, but it gives the gravy an unexpected depth and a subtle tang that keeps the dish from feeling heavy. One memorable family dinner was when my kids insisted on seconds and then thirds — the silence at the table said it all.

Storage Tips

Leftover Salisbury steak keeps well in an airtight container in the fridge for up to three days. For longer storage, freeze it in a sealed container or freezer bag for up to three months. Reheat gently in a slow cooker or microwave, adding a splash of beef broth or water if the gravy has thickened too much.

Ingredient Substitutions

Ground turkey, chicken, or pork can replace beef for a leaner option, but the flavor will be milder. If you can’t find beefy onion soup mix, regular onion soup mix or homemade onion soup mix works just fine. Low sodium beef broth and gravy mix are great swaps for those watching salt intake.

Serving Suggestions

This Salisbury steak pairs beautifully with creamy mashed potatoes for soaking up the gravy. Egg noodles or steamed rice are also excellent sides. Add simple steamed vegetables like green beans, carrots, or broccoli to keep it balanced and colorful on your plate.

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Enjoy this comforting slow cooker Salisbury steak with mashed potatoes for a satisfying family meal. It reheats well and makes great leftovers.

Frequently Asked Questions About Recipes

→ Why coat patties in flour before cooking?

Coating patties in flour helps achieve a beautiful brown crust and thickens the gravy during cooking for enhanced texture and flavor.

→ Can a round slow cooker be used instead of an oval one?

While possible, round slow cookers cook less evenly for this dish, as patties tend to stack and may not coat well with gravy. Oval slow cookers are preferred.

→ How can I enhance the flavor of the gravy?

Add thinly sliced onion or mushrooms to the slow cooker for onion or mushroom gravy variations. Fresh herbs like thyme or rosemary also add depth.

→ What distinguishes Salisbury steak from hamburger steak?

Salisbury steak includes egg and breadcrumbs binding the meat, creating a texture similar to meatloaf, while hamburger steak is simpler with basic seasoning.

→ Is it necessary to thicken gravy in a skillet?

Thickening in a skillet adds depth of flavor, but you can directly add cornstarch slurry to the slow cooker on high and let it thicken gradually.

→ How should leftovers be stored and reheated?

Cover and refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat with gravy in microwave, skillet, or slow cooker for best results.