Salisbury steak with mushroom gravy is one of those classic comfort foods that reminds me of dinners at my grandmother's house. It's hearty, filling, and incredibly flavorful—perfect for those chilly Midwestern evenings. Plus, using a slow cooker means you can easily fit this recipe into your busy schedule. If you're looking for a meal that feels like a warm hug, this one's for you.
I like to serve this Salisbury steak with creamy mashed potatoes and green beans for a complete, comforting meal. A side of buttered egg noodles or even some roasted veggies would also complement the rich mushroom gravy perfectly. Don't forget a crusty bread roll to help sop up all that delicious sauce!
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Slow Cooker Salisbury Steak with Mushroom Gravy
Servings: 6
Ingredients
1 1/2 pounds ground beef
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups beef broth
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sliced mushrooms
2 tablespoons cornstarch
2 tablespoons water
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 egg
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups beef broth
1 can (10.5 oz) condensed cream of mushroom soup
1/2 cup sliced mushrooms
2 tablespoons cornstarch
2 tablespoons water
Directions
1. In a large bowl, combine ground beef, breadcrumbs, grated Parmesan, egg, chopped onion, minced garlic, Worcestershire sauce, salt, and black pepper. Mix until well combined.
2. Form the mixture into 6 oval patties.
3. In a large skillet over medium-high heat, brown each patty for about 2-3 minutes on each side. This helps to seal in the juices and gives the steak a nice color.
4. Transfer the browned patties to the bottom of your slow cooker.
5. In a separate bowl, whisk together the beef broth and cream of mushroom soup until smooth. Add the sliced mushrooms and pour the mixture over the patties in the slow cooker.
6. Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the patties are cooked through and tender.
7. About 15 minutes before serving, mix the cornstarch and water in a small bowl to make a slurry. Stir the slurry into the gravy in the slow cooker to thicken it.
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8. Serve the Salisbury steaks with plenty of mushroom gravy spooned over the top.
Variations & Tips