Slow-Cooker Salisbury Steak

southernliving.com

Sandra Olsen-Battaglia

Ingredients

1 ½ lb. 85/15 ground beef

⅓ cup panko (Japanese-style breadcrumbs)

1 large egg, lightly beaten

1 tsp. garlic powder

1 tsp. onion powder

½ tsp. paprika

¼ 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 ½ cups thinly sliced yellow onion (from 1 medium onion)

1 ½ cups beef broth

2 tsp. ketchup

2 tsp. Worcestershire sauce

¾ tsp. Dijon mustard

1 ½ Tbsp. cornstarch

1 ½ Tbsp. water

Buttermilk Mashed potatoes, for serving

Directions

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. If too wet add breadcrumbs.

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.

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.

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

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.

Note: Ingredients may have been altered from the original.

Directions at southernliving.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer