Slow Cooker Salisbury Steak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 cup Baby Portabello Mushrooms, sliced
02 -
1 Onion, thinly sliced
03 -
1 1/3 pounds Lean Ground Beef
04 -
1 tablespoon Steak Seasoning
05 -
3 tablespoons Worcestershire Sauce, divided
06 -
1 teaspoon Dried Onion Flakes
07 -
1 teaspoon Dried Parsley
08 -
1/2 cup Breadcrumbs (Plain or Italian)
09 -
1 Egg
10 -
3 tablespoons Cornstarch, divided
11 -
2 cups Beef Broth
12 -
1/8 teaspoon Black Pepper
# Instructions:
01 -
Spray a large, 6-quart oval slow cooker with cooking spray. Then add the sliced mushrooms and onions to the bottom.
02 -
Next, prepare the ground beef mixture. Combine the ground beef, steak seasoning, 1 tablespoon of Worcestershire sauce, dried onion flakes, parsley, breadcrumbs and egg together. Mix well.
03 -
Divide the mixture into 4-6 patties. Form each patty into an oval shape, pressing thin, and then place in the slow cooker. (Make sure you spread evenly in the slow cooker and do not stack.)
04 -
Mix together the 2 cups of beef broth, 2-tablespoons Worchester sauce, 2 tablespoons cornstarch, and black pepper. Whisk until smooth then pour on top of beef patties. Place the lid on the slow cooker and cook for 4 hours on high.
05 -
Once the Salisbury steak is done cooking, remove the steaks from the slow cooker.
06 -
In a small bowl, add one-tablespoon cornstarch with 2 tablespoons water. Stir the cornstarch water mixture into the gravy in the slow cooker. Mix until thickened.
07 -
Serve each Salisbury steak with mushroom and onion gravy on top of egg noodles or mashed potatoes. Enjoy!
# Notes:
01 -
Omit the extra tablespoon of cornstarch and water if your gravy is already at your desired thickness
02 -
Best served over egg noodles or mashed potatoes