I can still picture my grandma’s kitchen, the aroma of savory goodness wafting from the slow cooker. Salisbury steak was one of her specialties, and it was always a family favorite. The rich gravy, the tender patties – it was pure comfort food. Now, I’ve taken her classic recipe and adapted it for the modern cook, making it even easier and more convenient. Today, I’m sharing all my secrets for the most amazing Easy Cooker Salisbury Steak Recipe you’ll ever make!
Why You’ll Absolutely LOVE This Easy Cooker Salisbury Steak Recipe
Okay, friends, let’s get real. Life is busy! We all crave delicious, home-cooked meals, but who has the time for hours in the kitchen? That’s where this Salisbury steak recipe comes in to save the day. This isn’t just any Salisbury steak; it’s fall-apart tender, bathed in a rich, savory gravy, and requires minimal effort. You literally throw everything in the slow cooker and let it work its magic. Trust me, your family will think you spent hours slaving away!
Here’s why this recipe is a game-changer:
- Effortless: Seriously, it’s dump-and-go. Minimal prep time, maximum flavor.
- Flavor Bomb: The gravy is the star, and it’s packed with umami goodness that will make your taste buds sing.
- Tender and Juicy: The slow cooker transforms the ground beef into melt-in-your-mouth perfection.
- Make-Ahead Friendly: Perfect for meal prepping or busy weeknights. You can even freeze leftovers (if there are any!).
- Crowd-Pleaser: This is a guaranteed hit with kids and adults alike.
What You’ll Need: The Ingredient Rundown
Don’t let the list intimidate you! Most of these ingredients are pantry staples, and the rest are easily found at your local grocery store. I’m going to walk you through each one and explain why it’s important.
For the Salisbury Steaks:
- Ground Beef: I prefer using 80/20 ground beef for the best flavor and moisture. The fat content adds richness and keeps the patties from drying out. You can use leaner ground beef, but you might want to add a tablespoon or two of olive oil to the mixture for extra moisture.
- Bread Crumbs: These act as a binder, helping the patties hold their shape. I typically use plain bread crumbs, but Italian bread crumbs will also work well, adding a touch of extra seasoning.
- Egg: Another binder that helps hold the patties together.
- Onion: Finely chopped onion adds flavor and moisture to the patties. Yellow or white onions are both great.
- Garlic: Because everything is better with garlic! Mince it finely for the best flavor distribution.
- Worcestershire Sauce: This is my secret weapon! It adds a depth of savory flavor that’s simply irresistible. Don’t skip it!
- Dried Thyme: A touch of dried thyme adds a warm, earthy note.
- Salt and Pepper: To season everything to perfection. Don’t be afraid to season generously!
For the Gravy:
- Beef Broth: The base of our delicious gravy. I recommend using low-sodium beef broth so you can control the saltiness.
- Onion: More onion for even more flavor! This time, we’ll slice it into rings.
- Mushrooms: Sliced mushrooms add a lovely earthy flavor and texture to the gravy. I usually use cremini mushrooms, but button mushrooms will also work.
- Ketchup: A surprising ingredient, but it adds sweetness and tang to the gravy.
- Dijon Mustard: Adds a subtle tang and helps to emulsify the gravy.
- Worcestershire Sauce: More Worcestershire sauce for even more savory goodness!
- Cornstarch: To thicken the gravy.
- Water: To create a cornstarch slurry.
- Olive Oil: For browning the patties.
Let’s Get Cooking: Step-by-Step Instructions
Okay, are you ready to transform these simple ingredients into a culinary masterpiece? Don’t worry, I’m here to guide you every step of the way. This is so easy, you’ll be amazed!
- Prepare the Salisbury Steaks: In a large bowl, combine the ground beef, bread crumbs, egg, finely chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper. Gently mix everything together until just combined. Be careful not to overmix, as this can make the patties tough.
- Shape the Patties: Divide the mixture into 6-8 equal portions and shape them into oval patties, about 1/2 inch thick.
- Brown the Patties: Heat the olive oil in a large skillet over medium-high heat. Brown the patties on both sides for about 2-3 minutes per side. You don’t need to cook them all the way through; you just want to get a nice sear on them. This adds flavor and helps them hold their shape in the slow cooker.
- Assemble in the Slow Cooker: Place the sliced onion rings in the bottom of the slow cooker. Arrange the browned patties on top of the onions. Scatter the sliced mushrooms over the patties.
- Make the Gravy: In a medium bowl, whisk together the beef broth, ketchup, Dijon mustard, and Worcestershire sauce. Pour the mixture over the patties and mushrooms in the slow cooker.
- Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The patties should be cooked through and very tender.
- Thicken the Gravy: In a small bowl, whisk together the cornstarch and water to create a slurry. Pour the slurry into the slow cooker and stir gently. Cover and cook for another 15-20 minutes, or until the gravy has thickened to your desired consistency.
- Serve: Serve the Salisbury steaks and gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley, if desired.
Tips and Tricks for Salisbury Steak Perfection
Even though this recipe is incredibly easy, I want to share a few tips and tricks to ensure your Salisbury steak turns out perfectly every time. Consider me your personal Salisbury steak guru!
- Don’t Overmix the Meat: Overmixing the ground beef mixture will result in tough patties. Mix just until the ingredients are combined.
- Brown the Patties: This step is crucial for adding flavor. Don’t skip it!
- Adjust the Seasoning: Taste the gravy before thickening it and adjust the seasoning as needed. You might want to add a little more salt, pepper, or Worcestershire sauce to suit your taste.
- Slow Cooker Variations: If you don’t have a slow cooker, you can also make this recipe in a Dutch oven. Brown the patties as directed, then add the gravy ingredients. Cover and bake in a preheated oven at 325°F (160°C) for 2-3 hours, or until the patties are tender.
- Freezing Instructions: Let the Salisbury steak cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then reheat in a skillet or microwave.
- Serving Suggestions: This Salisbury steak is amazing served over mashed potatoes, rice, egg noodles, or even creamy polenta. You can also serve it with a side of steamed vegetables, such as broccoli, green beans, or asparagus. Or, for a super easy side, try serving it with the SOUTHWEST SKILLET!
Variations to Make This Recipe Your Own
One of the best things about cooking is the ability to experiment and customize recipes to your liking. Here are a few ideas to get your creative juices flowing:
- Add Different Vegetables: Feel free to add other vegetables to the slow cooker, such as carrots, celery, or bell peppers.
- Use Different Types of Mushrooms: Try using shiitake mushrooms, oyster mushrooms, or a combination of different mushrooms for a more complex flavor.
- Spice It Up: Add a pinch of red pepper flakes to the gravy for a little heat.
- Add Wine: For a richer, more complex flavor, add a cup of dry red wine to the gravy.
- Creamy Gravy: Stir in a dollop of sour cream or heavy cream at the end for a richer, creamier gravy. Sometimes I like to serve it with a hearty Farmhouse Hamburger & Potato Bake. It’s a perfect match!
- Instant Pot Salisbury Steak Want it fast? Adapt this for the Instant Pot! Brown the patties using the saute function. Then, add all gravy ingredients. Cook on manual high pressure for 20 minutes, followed by a natural pressure release for 10 minutes. Thicken the gravy with cornstarch slurry as directed. If you love the taste of beef, try this recipe like Instant Pot Chuck Roast
Serving Suggestions for a Complete Meal
This Easy Cooker Salisbury Steak is a star on its own, but it’s even better when paired with the right sides. Here are a few of my favorite serving suggestions:
- Mashed Potatoes: Creamy mashed potatoes are the classic accompaniment to Salisbury steak.
- Rice: Fluffy white rice or brown rice is another great option.
- Egg Noodles: Tender egg noodles are perfect for soaking up all that delicious gravy.
- Steamed Vegetables: Broccoli, green beans, asparagus, or carrots are all great choices.
- Side Salad: A simple green salad provides a refreshing contrast to the richness of the Salisbury steak.
- Crusty Bread: For sopping up every last bit of gravy!
Final Thoughts: Enjoy Your Delicious Salisbury Steak!
There you have it! My foolproof recipe for Easy Cooker Salisbury Steak. I hope you enjoy making this dish as much as I do. It’s a perfect weeknight meal that the whole family will love. Remember, cooking should be fun and relaxing. Don’t be afraid to experiment and make this recipe your own. Happy cooking!
What makes this Salisbury steak recipe “easy”?
This recipe is easy because it’s a “dump-and-go” slow cooker recipe that requires minimal prep time. You simply combine the ingredients and let the slow cooker do the work.
Can I use leaner ground beef for the Salisbury steaks?
Yes, you can use leaner ground beef. However, the recipe recommends adding a tablespoon or two of olive oil to the mixture for extra moisture to prevent the patties from drying out.
How long can I freeze the cooked Salisbury steak?
You can freeze the cooked Salisbury steak for up to 3 months in an airtight container or freezer bag.
What are some variations I can make to this recipe?
You can add different vegetables like carrots, celery, or bell peppers. You could also use different types of mushrooms, add a pinch of red pepper flakes for heat, add a cup of dry red wine for a richer flavor, or stir in sour cream or heavy cream at the end for a creamier gravy.
Crazy Good Slow Cooker Salisbury Steak
Ingredients
Equipment
Method
- In a large bowl, combine the ground beef, bread crumbs, egg, finely chopped onion, minced garlic, Worcestershire sauce, dried thyme, salt, and pepper. Gently mix until just combined, being careful not to overmix.
- Divide the mixture into 6-8 equal portions and shape them into oval patties, about 1/2 inch thick.
- Heat the olive oil in a large skillet over medium-high heat. Brown the patties on both sides for about 2-3 minutes per side. You don’t need to cook them all the way through, just sear them.
- Place the sliced onion rings in the bottom of the slow cooker.
- Arrange the browned patties on top of the onions. Scatter the sliced mushrooms over the patties.
- In a medium bowl, whisk together the beef broth, ketchup, Dijon mustard, and Worcestershire sauce. Pour the mixture over the patties and mushrooms in the slow cooker.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the patties are cooked through and very tender.
- In a small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the slurry into the slow cooker and stir gently. Cover and cook for another 15-20 minutes, or until the gravy has thickened to your desired consistency.
- Serve the Salisbury steaks and gravy over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley, if desired.
