Slow Cooker Salisbury Steaks are a comforting and hearty meal that’s perfect for any day of the week. These tender beef patties are simmered slowly in a rich, flavorful gravy with mushrooms and onions, making them juicy and full of flavor. The slow cooker does all the hard work, so you get a delicious, home-cooked dish with very little fuss.
I love making these Salisbury steaks when I want something warm and satisfying without spending hours in the kitchen. The slow cooker magic means the beef stays tender, and the gravy melts into every bite. Plus, it’s a great way to have dinner ready right when you walk in the door, especially on busy days.
My favorite way to serve this dish is with creamy mashed potatoes or buttery egg noodles, which soak up all that tasty gravy. It’s the kind of meal that feels like a big, cozy hug on a plate, making it a family favorite that always gets requests for seconds!
Key Ingredients & Substitutions
Ground beef: I use 80% lean for a good balance of flavor and juiciness. If you want less fat, go for 90% lean, but the steaks might dry out a bit. You can also try ground turkey or chicken for a lighter option.
Breadcrumbs: Regular breadcrumbs work well, but feel free to use gluten-free breadcrumbs if needed. You can also use crushed crackers or oats for a different texture.
Mushrooms: Button mushrooms are classic here, but cremini or baby bella add a deeper flavor. If you’re not a fan, just skip them or add extra onions.
Beef broth: This builds the gravy’s flavor. If you don’t have beef broth, use chicken broth or vegetable broth. Just keep in mind the taste might be a little different.
How Do I Get Thick, Flavorful Gravy Without Lumps?
Making the gravy smooth and tasty is key! Here’s how I do it:
- After sautéing the onions and mushrooms, stir in flour and cook for a full minute to get rid of the raw taste.
- Slowly whisk in the broth and other liquids while stirring constantly. This stops lumps from forming.
- Simmer the mixture for 2-3 minutes so it thickens before pouring it over the steaks.
- If lumps appear, whisk vigorously or use a fine mesh strainer to smooth the gravy.
Equipment You’ll Need
- Slow cooker – I love it because it gently cooks the steaks all day, keeping them tender and juicy.
- Large mixing bowl – perfect for combining the ground beef mixture evenly.
- Skillet or frying pan – helps brown the patties and sauté the mushrooms and onions for added flavor.
- Whisk – makes stirring the gravy smooth and lump-free.
- Measuring cups and spoons – to get the right amount of ingredients easily.
- Serving platter or plates – for a nice presentation when plating your steak and gravy.
Flavor Variations & Add-Ins
- Swap ground beef for turkey or chicken for a leaner, lighter version.
- Add a splash of red wine or balsamic vinegar to the gravy for deeper flavor.
- Mix in chopped fresh herbs like thyme, rosemary, or parsley for freshness.
- Include extra vegetables like carrots or green beans in the gravy for more color and nutrition.
Slow Cooker Salisbury Steaks
Ingredients You’ll Need:
For the Steaks:
- 1 1/2 pounds ground beef (80% lean)
- 1/3 cup breadcrumbs
- 1 large egg
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Mushroom Gravy:
- 2 cups sliced mushrooms
- 1/2 cup chopped onion
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 tablespoon ketchup
- 1 tablespoon soy sauce
To Garnish and Serve:
- Fresh parsley, chopped (for garnish)
- Mashed potatoes (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prep, browning the patties and making the gravy. Then, you’ll let it cook in the slow cooker for 3-7 hours depending on your cooking setting—low or high. It’s a perfect hands-off meal for busy days!
Step-by-Step Instructions:
1. Mix and Shape the Patties:
In a big bowl, gently mix together ground beef, breadcrumbs, chopped onion, egg, garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Once combined, form the mixture into six equal oval-shaped patties.
2. Brown the Patties:
Heat a skillet over medium-high heat. Cook each patty for about 2 minutes per side until nicely browned. They don’t need to cook fully here since the slow cooker will finish them deliciously.
3. Make the Mushroom Gravy:
In the same skillet, melt the butter. Sauté the chopped onion and sliced mushrooms until soft, about 3-4 minutes. Stir in the flour and cook for a minute to get rid of the raw flavor. Slowly whisk in the beef broth, ketchup, and soy sauce until smooth. Let it simmer 2-3 minutes until it thickens up nice and luscious.
4. Slow Cook Everything:
Place the browned patties inside your slow cooker. Pour the mushroom gravy over the top, spreading it evenly. Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours until the patties are tender and cooked through.
5. Serve and Enjoy:
Carefully spoon the Salisbury steaks and mushroom gravy onto plates. Garnish with freshly chopped parsley for a pop of color and freshness. Serve alongside creamy mashed potatoes or your favorite side dish.
Can I Use Frozen Ground Beef for This Recipe?
Yes, you can use frozen ground beef, but be sure to thaw it completely in the refrigerator before mixing to ensure even cooking and proper texture in your Salisbury steaks.
Can I Skip Browning the Patties Before Using the Slow Cooker?
While browning adds extra flavor and helps the patties hold together, you can skip this step if short on time. Just be gentle when handling the raw patties in the slow cooker to avoid breaking them apart.
How Should I Store Leftovers?
Store leftover Salisbury steaks and gravy in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the patties tender and the gravy smooth.
What Can I Serve with Slow Cooker Salisbury Steaks?
This dish pairs wonderfully with creamy mashed potatoes, buttered noodles, or steamed vegetables—anything that will soak up that delicious mushroom gravy!