Slow Cooker Salisbury Steak with Mushroom Gravy
Hearty and comforting Salisbury steak made with tender beef patties, a rich mushroom gravy, and slow-cooked to perfection. This easy slow cooker recipe is a classic family favorite that’s perfect for weeknight dinners.
INGREDIENTS:
2 pounds ground beef
5 cloves garlic minced
2 whole eggs
0.33 cup breadcrumbs
1 tbsp Worcestershire sauce
salt and pepper to taste
4 cups cremini mushrooms thinly sliced
2 leaves bay leaves
4 tbsp butter melted
4 tbsp all-purpose flour
2 cups no-sodium beef broth
1 tbsp lemon juice
1 tsp seasoned salt
4 tbsp parsley finely chopped, optional for garnish
DIRECTIONS:
In a large bowl, mix ground beef, minced garlic, eggs, breadcrumbs, Worcestershire sauce, and salt and pepper until just combined. Shape into 6-8 patties of equal size.
Arrange the patties in a single layer at the bottom of the slow cooker. Scatter sliced cremini mushrooms over the patties and tuck in bay leaves.
In a saucepan, melt butter and whisk in flour to form a roux. Slowly add beef broth, stirring to prevent lumps. Add lemon juice and seasoned salt, cooking until thickened.
Pour the gravy over the patties and mushrooms. Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until patties are tender.
Remove bay leaves before serving. Garnish with chopped parsley if desired and serve hot.