Tonight will be my 3rd time making this recipe. It’s so good, and the sauce is to die for

January 20, 2024




For the Patties:


1 1/2 pounds ground beef

1 egg

1/4 cup minced onion

1/4 cup breadcrumbs

1 crushed garlic clove

1/2 teaspoon salt

1/4 teaspoon pepper

For the Gravy:


1 small sliced onion

6 ounces sliced mushrooms

1 1/2 cups beef broth

1 brown gravy mix packet

1 tablespoon ketchup (optional)

1 tablespoon Dijon mustard (optional)

2 tablespoons cornstarch



For the patties: Combine all the listed ingredients and shape them into patties around 3/4 inch thick.

Spread the sliced onions and mushrooms at the base of your slow cooker.

Using a skillet, sear the patties on both sides until they get a nice brown hue. Though you can place the patties directly into the slow cooker, browning them initially enhances their flavor. Once done, place them atop the mushroom and onion layer in the slow cooker.

Except for the cornstarch, blend all the remaining gravy ingredients and pour them over the meat and veggies. Seal the slow cooker and set it to low heat. Let it cook for around 5 hours.

Post 5 hours, take out the patties. Turn the slow cooker setting to high. Introduce the cornstarch, whisking it in and letting it cook until the gravy achieves a thicker consistency.

Dip the patties back into the slow cooker, ensuring they get a good coating of the sauce. Serve and enjoy!

Whether you’ve had it before or are trying it for the first time, this Salisbury steak will surely warm your heart and fill your belly. Enjoy!

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