Slow Cooker Salisbury Steak

This Slow Cooker Salisbury Steak recipe brings classic comfort food right to your table with tender, flavorful patties nestled in rich gravy. Perfect for those cozy evenings when you want a hearty meal without too much fuss, it pairs beautifully with mashed potatoes, rice, or egg noodles, making it a family favorite that feels like a warm hug.

I started making this recipe during a busy winter week and loved how it filled the house with an irresistible aroma. Now it’s a goto whenever I crave something comforting and satisfying for dinner.

Ingredients

• Lean ground beef: Choose lean to keep the gravy from getting greasy ground turkey or chicken can be swapped in for a lighter version
• Egg: Acts as a binder so the patties hold together well during cooking
• Plain breadcrumbs: Helps with texture panko is a great alternative for a lighter bite
• Beefy onion soup mix: Packs in deep savory flavor if unavailable, regular onion soup mix or a homemade blend works fine
• Worcestershire sauce: Adds subtle umami notes without overpowering the dish
• Beef broth: Opt for low sodium if you want to keep salt levels down
• Au jus gravy mix: Boosts gravy richness again, low sodium versions help control salt
• Garlic: Fresh minced is best for bright flavor, jarred minced works when in a pinch
• Dijon mustard: A secret ingredient that enhances gravy complexity without standing out
• Flour: Coats patties for browning and thickens gravy
• Vegetable oil: For searing the patties
• Water and cornstarch: Used to thicken the gravy at the end
• Fresh chopped parsley: Optional garnish that adds a pop of color and freshness

Instructions

Sauté the Aromatics and Prepare the Patties:

In a large bowl, thoroughly mix the ground beef, egg, breadcrumbs, onion soup mix, milk, and Worcestershire sauce until well combined. Using clean hands is easiest and ensures even mixing. Divide the mixture into 8 equal portions and shape each portion into a sturdy oval patty.

Coat and Brown the Patties:

Spread flour on a flat plate. Dredge each patty on both sides in flour, tapping off any excess to avoid clumps. Heat vegetable oil in a skillet over mediumhigh heat until shimmering. Carefully brown the patties in batches, cooking until they develop a golden crust on both sides but are not fully cooked through. This step locks in flavor and texture.

Layer Patties into Slow Cooker and Add Gravy Base:

Spray a 6quart (or similar size) slow cooker with cooking spray to prevent sticking. Arrange the browned patties in the slow cooker, stacking as needed to fit them all. In a separate bowl, whisk together the beef broth, au jus gravy mix, minced garlic, Worcestershire sauce, and Dijon mustard until evenly combined.

Pour and Slow Cook:

Pour the gravy mixture evenly over the patties in the slow cooker. Cover and cook on low for 4 to 5 hours or on high for 3 to 4 hours. Check that patties reach an internal temperature of at least 165°F to ensure they are fully cooked. The slow cooking process softens the patties and infuses them with the rich gravy flavors.

Thicken the Gravy:

Remove patties onto a serving plate and set aside. Pour the remaining gravy from the slow cooker into a skillet and bring to a gentle simmer over medium heat. In a small bowl, combine water with cornstarch and whisk to create a slurry. Slowly add this slurry to the simmering gravy while whisking constantly to prevent lumps. Allow the gravy to thicken for 1 to 2 minutes until it reaches a glossy, sauce like consistency.

Serve and Garnish:

Pour the thickened gravy back over the patties in the slow cooker or directly on the serving dish. Keep warm on the slow cooker’s setting for up to 2 hours if not serving immediately. Garnish with fresh chopped parsley to brighten the dish.

My favorite part is the Dijon mustard in the gravy. It’s subtle but adds a lovely depth that elevates the whole dish. I remember making this for a family gathering, and everyone went back for seconds and thirds. It’s a real crowdpleaser.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. The gravy thickens further when chilled. Gently reheat with a splash of beef broth or water to restore the perfect consistency. For longer storage, freeze in a freezersafe container. Thaw overnight in the refrigerator and reheat slowly on the stove or in the slow cooker.

Ingredient Substitutions

Ground turkey, chicken, or pork can be used instead of beef for a different flavor and lighter meal. If you prefer glutenfree, use glutenfree breadcrumbs and substitute cornstarch for flour when coating the patties. You can skip the Dijon mustard if you don’t have it, but it really does boost the gravy’s complexity.

Serving Suggestions

Serve over creamy mashed potatoes to soak up all the gravy or with buttered egg noodles or steamed rice for a comforting meal. A side of steamed green beans, roasted carrots, or broccoli adds fresh color and balances the richness perfectly.

This slow cooker Salisbury steak is simple to prepare and makes comforting leftovers perfect for busy nights. A sprinkle of fresh parsley before serving brightens the plate.

Common Recipe Questions

→ Why coat patties in flour before cooking?

Coating the patties in flour helps create a golden brown crust during searing and also thickens the gravy as it simmers.

→ Can I use a round slow cooker for this dish?

While possible, an oval slow cooker allows patties to lay more evenly and be better coated in gravy. Round cookers might cause stacking and uneven cooking.

→ How can I enhance the flavor of the gravy?

Add thinly sliced onions or mushrooms before cooking for extra depth. Fresh herbs like thyme or rosemary also boost flavor wonderfully.

→ What is the difference between Salisbury steak and hamburger steak?

Salisbury steak includes binders like egg and breadcrumbs, giving it a meatloaf-like texture, while hamburger steak is simpler with only seasonings.

→ Do I need to thicken the gravy in a skillet?

No, you can add a cornstarch slurry directly to the slow cooker and cook on high until thickened, then add the patties back in.

→ How should leftovers be stored?

Store covered in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently with gravy to retain moisture.