Slow Cooker Salisbury Steak with Mushrooms

Slow Cooker Salisbury Steak with Mushrooms

Ingredients

For the steaks

• 2 lbs ground beef
• ½ cup breadcrumbs
• 1 egg
• ¼ cup milk
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper

For the slow cooker

• 8 oz fresh mushrooms, sliced
• 1 medium onion, sliced
• 2 cups beef broth
• 1 packet brown gravy mix
• 1 tablespoon Worcestershire sauce
• 1 tablespoon ketchup
• 1 teaspoon garlic powder
• ½ teaspoon black pepper

To thicken

• 2 tablespoons cornstarch
• 3 tablespoons cold water

Directions

1. In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, onion powder, salt, and pepper.
2. Mix gently and shape into 5–6 oval patties.
3. Place half of the sliced mushrooms and onions in the bottom of the slow cooker.
4. Arrange the beef patties over the mushrooms and onions.
5. Add the remaining mushrooms and onions on top.
6. Whisk together the beef broth, gravy mix, Worcestershire sauce, ketchup, garlic powder, and black pepper. Pour over the patties.
7. Cover and cook on LOW for 5–6 hours or HIGH for 2½–3 hours, until the beef is thoroughly cooked.
8. Mix the cornstarch and cold water. Stir it into the gravy during the last 20–30 minutes of cooking.
9. Serve the Salisbury steaks with plenty of mushroom gravy over mashed potatoes, rice, or egg noodles.

Tip: For an even richer flavor, sear the patties for 2–3 minutes per side before putting them in the slow cooker.