Crockpot Salisbury Steak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 1/3 pounds Lean Ground Beef
02 -
1 Egg
03 -
1 teaspoon Dried Onion Flakes
04 -
1 Onion, thinly sliced
05 -
1 teaspoon Dried Parsley
06 -
1/2 cup Breadcrumbs (Plain or Italian)
07 -
3 tablespoons Worcestershire Sauce, divided
08 -
1 tablespoon Steak Seasoning
09 -
3 tablespoons Cornstarch, divided
10 -
1 cup Baby Portabello Mushrooms, sliced
11 -
2 cups Beef Broth
12 -
1/8 teaspoon Black Pepper
# Instructions:
01 -
Coat a 6-quart oval slow cooker with a spritz of cooking spray. Lay the mushrooms and onions in as the first layer.
02 -
Grab a bowl and mix together the ground beef, egg, steak seasoning, 1 tablespoon Worcestershire, breadcrumbs, parsley, and dried onion flakes until it's all blended together.
03 -
Shape the mixture into 4-6 thin oval patties. Don't stack them—spread them out evenly in the slow cooker.
04 -
Whisk 2 cups beef broth with 2 tablespoons Worcestershire, 2 tablespoons cornstarch, and black pepper. Once smooth, pour it gently over the patties. Cover and cook on high for 4 hours.
05 -
Take the Salisbury steaks out of the slow cooker when cooking is complete.
06 -
Mix 1 tablespoon cornstarch with 2 tablespoons water in a small bowl. Stir the mix into the remaining gravy until it thickens up.
07 -
Top each Salisbury steak with the onion mushroom gravy. Serve on mashed potatoes or egg noodles. Dig in!
# Notes:
01 -
Skip the extra cornstarch and water if your gravy is already thick enough.
02 -
Tastes best with mashed potatoes or egg noodles.