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slow cooker salisbury steak​

The Most Effortless Mind-blowing Slow Cooker Salisbury Steak

This Slow Cooker Salisbury Steak recipe transforms ground beef into a tender, restaurant-quality comfort food dish with minimal effort. Perfect for busy weeknights, it combines savory beef patties with a rich gravy for a family-friendly meal.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Dish
Cuisine: American, Comfort Food
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Beef Patties
  • 2 pounds lean ground beef 80/20 blend
  • 1/2 cup breadcrumbs panko preferred
  • 1 large egg beaten
  • 1/4 cup yellow onion finely diced
  • 2 cloves garlic minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
Gravy
  • 1 packet onion soup mix
  • 2 cups beef broth low-sodium preferred
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 8 oz mushrooms sliced
  • 1 large onion sliced into rings

Equipment

  • Slow Cooker (6-quart or larger)
  • Large Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Measuring Spoons

Method
 

  1. In a large mixing bowl, combine ground beef, breadcrumbs, beaten egg, diced onion, minced garlic, Worcestershire sauce, salt, pepper, and thyme. Gently mix and shape into 6-8 oval patties, about 1/2 inch thick.
  2. In a small bowl, whisk together onion soup mix, flour, and tomato paste. Gradually add beef broth and soy sauce, whisking until smooth.
  3. Place sliced onions and mushrooms in the bottom of the slow cooker. Arrange beef patties over the vegetables, then pour the gravy mixture evenly over everything.
  4. Cover and cook on low for 4-6 hours or high for 2-3 hours, until patties reach an internal temperature of 160°F and gravy is thickened.
  5. Taste and adjust seasoning with salt, pepper, or Worcestershire sauce if needed. Let rest for 5 minutes before serving.

Notes

Gently mix patties to avoid toughness. Avoid opening the slow cooker lid frequently to maintain consistent cooking. Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months, reheating gently on the stovetop or in the microwave with a splash of broth.
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