fine dining experience

Slow-Cooker Salisbury Steak

Rely on your slow cooker to serve up a comforting dinner with this recipe for Salisbury Steak. it comes together with just 20 minutes of hands-on time and will take you back to Sunday supper at Mama's table in just one bite.

Ingredients

  • 1 1/2 lb. 85/15 ground beef

  • 1/3 cup panko (Japanese-style breadcrumbs)

  • 1 large egg, lightly beaten

  • 1 tsp. garlic powder

  • 1 tsp. onion powder

  • 1/2 tsp. paprika

  • 1/4 cup chopped fresh flat-leaf parsley, divided

  • 2 tsp. kosher salt, divided

  • 1 tsp. black pepper, divided

  • 1 Tbsp. olive oil

  • 1 pkg. (8 oz.) sliced cremini mushrooms

  • 1 1/2 cups thinly sliced yellow onion (from 1 medium onion)

  • 1 1/2 cups beef broth

  • 2 tsp. ketchup

  • 2 tsp. Worcestershire sauce

  • 3/4 tsp. Dijon mustard

  • 1 1/2 Tbsp. cornstarch

  • 1 1/2 Tbsp. water

  • Mashed potatoes, for serving

Directions

Directions

  1. Combine beef, panko, egg, garlic powder, onion powder, paprika, 2 tablespoons of the parsley, 1 teaspoon of the salt, and ½ teaspoon of the pepper in a large bowl. Gently mix until all seasonings are evenly distributed; form into 4 (¾-inch) patties.

  2. Heat oil in a large nonstick skillet over medium-high. Add patties in a single layer; cook until browned on both sides, 4 to 5 minutes per side. Transfer to a plate.

  3. Return skillet to heat, and add mushrooms and onion; cook, stirring occasionally, until softened, about 2 minutes. Transfer to a 6-quart slow cooker. Place patties in a single layer on top. Whisk together broth, ketchup, Worcestershire, and mustard. Pour over patties and vegetables.

  4. Cover and cook on LOW 4 to 5 hours. After cooking, transfer patties to a platter; cover to keep warm.

  5. Turn slow cooker to HIGH, and whisk together cornstarch and water; whisk into sauce mixture. Cook, uncovered, stirring often, until thickened, about 3 minutes. Stir in remaining 2 tablespoons parsley. Serve gravy over patties with mashed potatoes.