Tonight marks my third attempt at crafting this delightful recipe, which has consistently proven to be a palate-pleaser. The allure lies not only in the delectable patties but also in the irresistibly flavorful sauce.


For the Patties:

1 1/2 pounds ground beef

1 egg

1/4 cup minced onion

1/4 cup breadcrumbs

1 clove garlic, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

For the Gravy:

1 small onion, sliced

6 ounces mushrooms, sliced

1 1/2 cups beef broth

1 package brown gravy mix

1 tablespoon ketchup (optional)

1 tablespoon Dijon mustard (optional)

2 tablespoons cornstarch


Prepare Patties: Combine all patty ingredients in a bowl and shape the mixture into small patties, each approximately 3/4 inch thick.

Layer Veggies in Slow Cooker: Arrange a layer of sliced onions and mushrooms at the base of the slow cooker.

Brown Patties: Enhance the patties’ flavor by browning them on both sides in a skillet. Place the browned patties over the onions and mushrooms in the slow cooker. (Alternatively, you can opt to place raw patties directly into the slow cooker, but browning is recommended for an enhanced flavor profile.)

Prepare Gravy: In a separate bowl, mix beef broth, gravy mix, ketchup, and mustard (if using). Pour this savory blend over the meat and vegetables in the slow cooker.

Slow Cook: Cover and let it simmer on low for 5 hours.

Thicken Gravy: Post-cooking, remove the patties from the slow cooker. Switch the cooker to high and whisk in cornstarch until the gravy achieves the desired thickness.

Final Touch: Reintroduce the patties to the slow cooker, ensuring they are thoroughly coated with the now thickened gravy.

Serve and Enjoy: Your slow cooker Salisbury steak, a timeless and comforting dish, is now ready to be savored. Pair it with your preferred side dishes for a wholesome meal that captures the essence of home-cooked comfort food. This recipe is ideal for those seeking a nostalgic and hearty dinner experience.



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