Throw a beef patty and veggies in a slow cooker for a savory dinner favorite

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This is a great recipe. Satisfying to make, and incredibly good to eat; the classic combination of beef, mustard, mushrooms and onions is showcased here in all its savory glory. Don't worry if you can't find Panko breadcrumbs; just toast some fresh bread and whiz it through the food processor instead.
Why not get the kids helping? Mixing the ingredients and forming the beef patties is great fun, and it really doesn't matter if they come out a little uneven!
Slow Cooker Salisbury Steak
6 oz sliced mushrooms
½ onion, sliced
1½ cups (360 ml) beef broth (low sodium)
1 oz brown gravy mix (dry)
2 tbs ketchup
1 tsp dijon mustard
2 tbs fresh parsley
2 tbs corn starch/cornflour
4 tbs water
1½ lbs lean ground/minced beef
1 egg yolk
¼ cup finely chopped onion
⅓ cup Panko breadcrumbs
3 tbs milk
1 clove garlic, minced
salt & pepper to taste
1. Place the mushrooms and sliced onion (but not the finely chopped onion) into your slow cooker.
2. In a large bowl, use your hands to combine the beef, egg yolk, finely chopped onion, Panko breadcrumbs, milk, garlic and a little salt and pepper and form into 6 patties.
3. Heat the oil in a skillet and brown the patties on each side for a few minutes, then place them on top of the mushrooms.
4. Combine the beef broth, gravy mix, ketchup, dijon mustard and parsley in a bowl and pour over the beef and mushrooms before cooking on low for 5 hours.
5. At the end of the cooking time, remove the patties and turn the slow cooker onto high. Mix the cold water and cornstarch to make a slurry and stir into the mushroom and onion broth, letting it cook for a few minutes until thickened before returning the beef to the pot.
The patties and that fabulous sauce is just perfect served over plainly cooked rice or mashed potatoes for a truly satisfying meal that will quickly become a family favorite!
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