Ingredients
Salisbury steaks
- 1½ lb (680 g) lean ground beef
- 1 egg
- ½ cup breadcrumbs
- 2 tbsp finely diced onion
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
Mushroom gravy
- 8 oz (225 g) mushrooms, sliced
- 1 packet (about 1 oz/28 g) dry brown gravy mix
- 1½ cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste
- ½ tsp garlic powder
- ½ tsp black pepper
- 1 tbsp cornstarch + 2 tbsp cold water, optional for thickening
- 1–2 tbsp chopped fresh parsley
👩🍳 Instructions
- Make the patties:
In a large bowl, gently mix the ground beef, egg, breadcrumbs, onion, Worcestershire sauce, garlic powder, onion powder, paprika, salt, and pepper. - Shape:
Divide into 4 large oval patties, roughly ¾-inch thick. - Prepare the gravy:
Whisk together the beef broth, gravy mix, Worcestershire sauce, tomato paste, garlic powder, and pepper. - Load the slow cooker:
Put about half of the sliced mushrooms in the bottom of the crockpot. Arrange the beef patties on top, then cover with the remaining mushrooms. - Add gravy:
Pour the gravy mixture over everything. - Slow cook:
Cover and cook on LOW for 5–6 hours or HIGH for 2½–3½ hours, until the beef reaches a safe internal temperature of 160°F/71°C. - Thicken if needed:
If you want a thicker gravy, remove the steaks temporarily. Stir together the cornstarch and cold water, then stir it into the hot gravy. Cook on HIGH for about 10–15 minutes, until thickened. - Finish:
Return the patties to the gravy, spoon the mushroom sauce over them, and sprinkle with fresh parsley.
🍽️ Serve with
Mashed potatoes, rice, egg noodles, or steamed vegetables are all excellent with the mushroom gravy.
High-protein tip: Using lean ground beef and serving four portions gives you a protein-rich meal; the exact protein amount depends on the beef you use.
