This Slow Cooker Salisbury Steak recipe delivers the ultimate comfort food experience! Expect incredibly flavorful and tender beef patties drenched in the most delicious, savory gravy. It’s a hearty, satisfying meal that truly warms the soul.
A Delicious and Effortless Slow Cooker Salisbury Steak Recipe
There’s something uniquely comforting about a classic meat and potatoes meal, and this Slow Cooker Salisbury Steak embodies that sentiment perfectly. This recipe has quickly become a cherished family favorite in my home, primarily because it delivers deep, rich flavors with minimal effort. Imagine perfectly seasoned beef patties, slow-cooked until they’re fall-apart tender, immersed in a luscious, savory gravy. It’s the kind of meal that brings everyone to the table, eager for a taste.
I love preparing these Salisbury steaks and serving them over a generous bed of creamy mashed potatoes. The velvety mashed potatoes absorb the rich gravy beautifully, creating a symphony of textures and flavors. Alternatively, egg noodles or fluffy white rice make excellent companions, soaking up every last drop of that incredible sauce. For a simple, wholesome side, I often opt for steamed vegetables like crisp carrots, tender green beans, or vibrant broccoli. This combination creates a complete, balanced, and utterly comforting dinner that your entire family will undoubtedly adore.
The beauty of using a slow cooker for Salisbury steak lies in its ability to transform humble ingredients into a gourmet-tasting dish. The low and slow cooking process ensures the beef patties become incredibly tender, practically melting in your mouth, while the flavors of the gravy meld and deepen over hours, resulting in a complex and irresistible sauce that tastes like it’s been simmering all day. It’s truly a hands-off approach to achieving maximum flavor and tenderness.
Frequently Asked Questions: Your Guide to Perfect Salisbury Steak
Coating the beef patties in all-purpose flour before searing serves two key purposes. Firstly, it helps them achieve a beautiful golden-brown crust when seared, enhancing their visual appeal and adding a layer of caramelized flavor from the Maillard reaction. Secondly, the flour acts as a natural thickener for the gravy as it cooks in the slow cooker, contributing to that luxurious, rich consistency. While optional, this step significantly boosts both flavor and texture.
While technically you could use a round slow cooker, an oval one is highly recommended for recipes like Salisbury steak. Oval slow cookers allow the patties to lay in a single or double layer, ensuring they are more evenly coated with the gravy and cook uniformly. In a round slow cooker, the patties often have to stack higher, which can prevent them from being fully submerged in the gravy and might lead to less even cooking. For soups or sauces, a round slow cooker is perfectly fine, but for dishes with distinct pieces like these patties, an oval shape performs better.
There are several fantastic ways to elevate the flavor of your slow cooker Salisbury steak:
- Onion or Mushroom Gravy: For an onion-infused gravy, thinly slice one onion and place it at the bottom of the slow cooker before adding the patties. For a mushroom gravy, add 8 ounces of sliced mushrooms to the slow cooker along with the patties. You can even combine both for a truly rich and earthy flavor.
- French Onion Soup Base: Instead of beef broth, try using condensed French onion soup. This substitution provides an incredible depth of savory, caramelized onion flavor that will make your gravy unforgettable.
- Fresh Herbs: Incorporate fresh, finely chopped herbs into your meat mixture or sprinkle them over the finished dish for a vibrant burst of flavor. My personal favorites include thyme, rosemary, parsley, and chives – they add a wonderful aromatic complexity.
Hamburger steak and Salisbury steak are indeed quite similar, often leading to confusion, but they have distinct characteristics. A hamburger steak is essentially a seasoned ground beef patty, much like a burger without the bun. It typically contains only ground beef and seasonings. A Salisbury steak, on the other hand, is a more refined dish. It’s often compared to a mini meatloaf, as it incorporates binders like egg and breadcrumbs into the ground beef mixture, giving it a softer, more cohesive texture. Salisbury steak also features specific seasonings, and crucially, it’s always served with a rich, brown gravy. So, while both use ground beef, Salisbury steak involves more ingredients in the patty itself and is defined by its accompanying sauce.
No, thickening the gravy in a skillet is not strictly necessary, but it’s a technique I prefer for several reasons. Transferring the gravy to a skillet and simmering it with the cornstarch slurry allows for more rapid and controlled thickening, and it also gives the gravy a chance to develop a slightly deeper, richer flavor due to the direct heat. However, if you prefer a one-pot method, you can add the cornstarch slurry directly to the gravy in the slow cooker. Simply turn the slow cooker setting to high, stir in the slurry, and let it simmer for about 10-20 minutes, stirring occasionally, until it reaches your desired consistency. Then, you can return the patties to the thickened gravy.
Storing leftovers is easy! Ensure your Salisbury steak and gravy are completely cooled, then transfer them to an airtight container. They will keep fresh in the refrigerator for up to 3 days. For longer storage, you can freeze them for up to 3 months. When reheating, it’s best to keep the patties submerged in the gravy to prevent them from drying out. You can reheat leftovers in the microwave, a skillet on the stovetop over medium-low heat, or even back in the slow cooker on a low setting until heated through. If the gravy seems a little too thick after reheating, simply add a splash of water or beef broth to loosen it to your preferred consistency.
Essential Ingredients for Tender Slow Cooker Salisbury Steak
Crafting the perfect Salisbury steak and its accompanying gravy requires a thoughtful selection of ingredients. Each component plays a crucial role in building the robust flavor profile and achieving that signature tender texture. Here’s a deeper look at the ingredients you’ll need, along with some helpful tips and substitutions:
- Lean Ground Beef: The foundation of our patties! Opting for lean ground beef (e.g., 90/10 or 93/7) is crucial. Leaner meat produces less grease during the slow cooking process, which in turn results in a cleaner, less oily gravy. If you’re looking for alternatives, ground turkey, ground chicken, or even ground pork can be used, though they will slightly alter the classic flavor. Ensure any alternative is also lean.
- Egg: This acts as a vital binder, holding the ground meat mixture together. Without it, your patties might crumble during cooking. Make sure it’s well-beaten to ensure even distribution throughout the mix.
- Plain Breadcrumbs: Breadcrumbs add moisture to the patties, preventing them from becoming too dense or dry, and help maintain their shape. Plain breadcrumbs are ideal as they allow the other flavors to shine, but panko breadcrumbs will offer a slightly crispier texture (even after simmering in gravy) and seasoned breadcrumbs can be used for an extra layer of flavor.
- Beefy Onion Soup Mix: This is a secret weapon for an incredible flavor boost! It infuses both the patties and the gravy with savory, umami-rich onion notes. If the “beefy” version isn’t available, a regular onion soup mix will work just fine. For those who prefer to cook from scratch or control sodium, you can even make a homemade dry onion soup mix.
- Milk: A small amount of milk helps to keep the patties moist and tender, contributing to their melt-in-your-mouth quality. Any type of milk (whole, 2%, or even unsweetened plant-based milk) will work.
- Worcestershire Sauce: This magical condiment is a flavor enhancer. It doesn’t dominate the dish but adds a complex layer of umami and tang to both the meat mixture and the gravy, deepening the overall savory profile. Don’t skip it if you can help it!
- All-Purpose Flour: Used for coating the patties before searing, it helps create a golden crust and contributes to thickening the gravy as discussed in the FAQs.
- Vegetable Oil: For searing the patties. A neutral oil with a high smoke point is best.
For the Gravy:
- Beef Broth: The liquid base for our rich gravy. Use a good quality beef broth for the best flavor. If you’re mindful of sodium intake, low or no-sodium beef broth is an excellent choice.
- Au Jus Gravy Mix: Another flavor powerhouse that adds a restaurant-quality richness and body to the gravy. Similar to the beef broth, a low-sodium au jus mix can be used to manage salt levels.
- Garlic: Freshly minced garlic delivers the most potent and aromatic flavor to the gravy. However, jarred minced garlic is a convenient alternative if you’re short on time.
- Dijon Mustard: This is my “secret ingredient” that truly elevates the gravy. You won’t taste a distinct mustard flavor; instead, it adds a subtle tang, a touch of piquancy, and helps to round out the savory notes, making the gravy incredibly complex and irresistible. If you don’t have Dijon, regular yellow mustard can be used, or you can omit it, but I highly recommend trying it!
- Water and Cornstarch: These two combine to form a slurry, which is essential for thickening the slow-cooked gravy to a perfect, luscious consistency.
- Fresh Chopped Parsley (optional): For garnish, adding a touch of fresh parsley provides a bright, herbaceous counterpoint and a pop of color to the finished dish.
How to Make Slow Cooker Salisbury Steak: A Step-by-Step Guide
Preparing this comforting Slow Cooker Salisbury Steak is surprisingly straightforward, especially with the magic of a slow cooker doing most of the work. Follow these steps for perfectly tender patties and a rich, savory gravy:
- Prepare the Patties: In a large mixing bowl, combine the lean ground beef, well-beaten egg, plain breadcrumbs, beefy onion soup mix, milk, and Worcestershire sauce. Using very clean hands, gently mix the ingredients until they are just combined. Be careful not to overmix, as this can make the patties tough. Divide the mixture into 8 equal portions and carefully form them into oval or round patties, about 1/2 inch thick. Aim for consistent sizing to ensure even cooking.
- Flour and Sear: On a small plate, spread out the all-purpose flour. Dredge each patty in the flour, ensuring both sides are lightly coated. Gently tap off any excess flour. In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Carefully place the floured patties into the hot skillet in batches, making sure not to overcrowd the pan. Sear them for 2-3 minutes per side until they are golden brown. Remember, you’re not cooking them through, just building flavor and color on the exterior.
- Load the Slow Cooker: Lightly spray the inside of a 6-quart (or similar sized) oval slow cooker with cooking spray to prevent sticking. Carefully transfer the seared patties to the slow cooker, layering them if necessary. Try to arrange them so they have some contact with the gravy as it cooks.
- Whisk the Gravy: In a separate large bowl, whisk together the beef broth, au jus gravy mix, minced garlic, additional Worcestershire sauce, and the secret ingredient – Dijon mustard. Whisk until all the ingredients are well combined and the gravy mix has dissolved.
- Pour and Cook: Pour the whisked gravy mixture evenly over the patties in the slow cooker. Ensure the patties are mostly submerged for best results. Cover the slow cooker with its lid. Cook on the LOW setting for 4-5 hours or on the HIGH setting for 3-4 hours. The patties are done when they reach an internal temperature of at least 165°F (74°C) and are incredibly tender. Keep in mind that the longer they cook on low, the more tender they will become. Don’t be alarmed if the patties appear to shrink during cooking; this is normal.
- Thicken the Gravy: Carefully remove the cooked Salisbury steak patties from the slow cooker and set them aside on a plate. Pour the liquid gravy from the slow cooker into a large skillet and bring it to a gentle simmer over medium heat on your stovetop. In a small separate bowl, whisk together the cold water and cornstarch until no lumps remain, creating a smooth slurry. Slowly stream the cornstarch slurry into the simmering gravy in the skillet while constantly whisking. Continue to simmer and whisk for 1-2 minutes, or until the gravy has thickened to your desired consistency.
- Serve or Keep Warm: Once the gravy is thickened, you can either serve the patties immediately with the gravy poured over them, or return the patties to the slow cooker and pour the luscious thickened gravy over top. If you’re not serving right away, you can keep the Salisbury steak on the “warm” setting in the slow cooker for up to 2 hours. This is perfect for potlucks or when dinner times are staggered. Garnish with fresh chopped parsley if desired for a touch of freshness and color.
Serving Suggestions and Pro Tips
Once your Slow Cooker Salisbury Steak is ready, the serving possibilities are endless, making it a versatile meal for any occasion. Beyond the classic mashed potatoes, egg noodles, or rice, consider these delicious pairings:
- Roasted Vegetables: Complement the rich gravy with roasted asparagus, Brussels sprouts, or a medley of root vegetables for a touch of freshness and texture.
- Crusty Bread: A good crusty bread is perfect for soaking up every last bit of that incredible gravy.
- Simple Salad: A light green salad with a vinaigrette dressing can provide a refreshing contrast to the hearty main dish.
Pro Tips for Success:
- Don’t Overmix the Meat: When combining the patty ingredients, mix just until everything is incorporated. Overmixing can lead to tough patties.
- Even Patties: Try to make your patties uniform in size and thickness to ensure they cook evenly.
- Searing is Key: While it adds an extra step, searing the patties before slow cooking is highly recommended. It develops deep flavor and color through the Maillard reaction that you can’t achieve with just slow cooking.
- Adjust Gravy Thickness: If your gravy isn’t as thick as you like after simmering, you can make a little more cornstarch slurry (1 tablespoon cornstarch with 2 tablespoons cold water) and whisk it in, simmering for another minute or two. If it’s too thick, thin it with a splash of beef broth.
- Make Ahead: This recipe is fantastic for meal prepping! Cook the Salisbury steak as directed, then cool completely before storing. Reheat gently, adding a splash of broth if the gravy is too thick.
Craving More Comfort Food Recipes?
If you loved this comforting Salisbury steak, you’re in for a treat! Here are more delicious recipes that promise hearty satisfaction and ease of preparation:
- Hamburger Steaks and Gravy
- Crock Pot Swiss Steak
- Crock Pot Mississippi Pot Roast
- Crock Pot Mississippi Chicken
- Crock Pot Meatloaf
- Crock Pot Round Steak and Gravy
- Crock Pot Swedish Meatballs
- Slow Cooker Brats
- Crock Pot Lasagna
- Crock Pot Pork Loin
- Salisbury Steak Meatballs
- Hamburger Steaks with Tomato Gravy
- Ground Beef Stroganoff
- Air Fryer Meatloaf
- Butter Swim Biscuits
- Stovetop Mashed Potatoes
- 75 Best Fall Crock Pot Dinners
Slow Cooker Salisbury Steak
20 minutes
5 hours 10 minutes
5 hours 30 minutes
8
Brandie Skibinski
Ingredients
For the patties:
-
2 pounds
lean ground beef -
1 large
egg,
well beaten -
½ cup
plain breadcrumbs -
1 ounce packet
beefy onion soup mix -
3 Tablespoons
milk -
1 Tablespoon
Worcestershire sauce -
¼ cup
all-purpose flour -
2 Tablespoons
vegetable oil
For the gravy:
-
2 (14.5 ounce) cans
beef broth -
1 ounce packet
au jus gravy mix -
4 cloves
garlic,
minced -
1 Tablespoons
Worcestershire sauce -
1 teaspoon
dijon mustard -
¼ cup
water -
2 Tablespoons
cornstarch -
fresh chopped parsley (for garnish),
optional
Instructions
- In a large bowl, mix together the ground beef, egg, breadcrumbs, onion soup mix, milk, and Worcestershire sauce until well combined. I like to use my (very clean) hands for this.
- Divide the mixture into 8 even portions and form them into patties.
- Place the flour on a small plate and dip both sides of the patties into the flour, tap off any excess.
- In a large skillet over medium-high heat, add the oil. Once hot, sear the patties in batches until golden brown, do not cook the patties all the way through.
- Spray a 6-quart or similar-sized slow cooker with cooking spray. Layer the patties into the slow cooker, you will have to stack them.
- In a large bowl, whisk together the beef broth, au jus gravy mix, garlic, Worcestershire sauce, and dijon mustard.
- Pour this mixture over the patties.
- Slow cook on low for 4-5 hours or high 3-4 hours until the patties reach an internal temperature of at least 165°F. The longer the patties cook, the more tender they will become. The patties will shrink a lot during cooking.
- Place the patties onto a plate.
- Place the gravy into a large skillet and bring to a simmer.
- In a small bowl, whisk together the water and cornstarch. Slowly stream in the cornstarch slurry while constantly whisking into the simmering gravy. Simmer until thickened, 1-2 minutes.
- You can now serve the patties immediately or place them back into the slow cooker and pour the thickened gravy on top.
- Keep on the warm setting. Serve with mashed potatoes, egg noodles or rice.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- Regular onion soup mix can be used if you can’t find the beefy onion soup mix.
- Only lean ground beef should be used to help reduce the amount of grease produced.
- A 6-quart oval slow cooker was used here.
- These patties can be made larger if you prefer. It will obviously just make less of them.
- If you are sensitive to salt, I would suggest use low/no sodium ingredients where possible.
Main Course
American
Nutrition
|
Carbohydrates: 14 g
|
Protein: 28 g
|
Fat: 10 g
|
Sodium: 866 mg
|
Fiber: 1 g
|
Sugar: 1 g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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