Salisbury steaks with mushroom gravy is a dish that harks back to the comforting meals of Midwestern families, where meat and potatoes were staples of the dining table. Traditionally, this dish was a frugal way to transform humble ground beef into something special, offering warmth and sustenance to those gathered around the table. The slow cooker method makes it even more approachable, allowing the flavors to meld beautifully while you go about your day. Ideal for those who crave the taste of home, this dish invites you to experience a slice of culinary history in every bite.
This hearty dish pairs wonderfully with classic mashed potatoes, as they soak up the rich, creamy mushroom gravy, ensuring no drop is left behind. Buttered peas or green beans on the side add a touch of color and freshness to the plate. A warm, crusty bread or soft dinner rolls are perfect for sopping up every last bit of gravy, while a simple garden salad with a light vinaigrette provides a refreshing contrast to the meal’s richness.
Slow Cooker Salisbury Steaks with Mushroom Gravy
Servings: 4
Ingredients
1 1/2 pounds ground beef
1/2 cup bread crumbs
1/4 cup milk
1 egg
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
8 ounces mushrooms, sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup beef broth
1 tablespoon cornstarch
1 tablespoon water
Fresh parsley, chopped for garnish
Directions
1. In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, salt, pepper, and Worcestershire sauce. Mix until just combined.
2. Shape the mixture into 4 to 6 oval patties.
3. Heat the vegetable oil in a skillet over medium-high heat. Brown the patties on both sides, about 3-4 minutes per side. Transfer the browned patties to the slow cooker.
4. In the same skillet, add the sliced mushrooms and sauté until they begin to brown, about 5 minutes. Add the mushrooms to the slow cooker.
5. In a bowl, mix together the condensed cream of mushroom soup and beef broth. Pour this mixture over the patties in the slow cooker.
6. Cover and cook on low for 4-5 hours or until the patties are cooked through.
7. About 30 minutes before serving, mix the cornstarch and water in a small bowl. Stir this slurry into the slow cooker to thicken the gravy.
8. Serve the Salisbury steaks with the mushroom gravy, garnished with chopped parsley.
Variations & Tips
For a lighter version, you can substitute ground turkey for the beef. If you’re looking to add more vegetables, try incorporating finely grated carrots or zucchini into the meat mixture. For a deeper mushroom flavor, use a variety of mushrooms like cremini or shiitake. If you prefer a more robust gravy, consider adding a splash of red wine or a teaspoon of Dijon mustard to the sauce.
