Description
A comforting and hearty Salisbury steak dish cooked in a crock pot with rich mushroom gravy, perfect for busy weeknights.
Ingredients
- 1 pound ground beef
- 1/2 cup bread crumbs
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1 egg
- Salt and pepper, to taste
- 2 tablespoons butter
- 6 ounces mushrooms, sliced
- 1/2 large onion, sliced
- 2 1/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons cornstarch
- 1 tablespoon water
Instructions
- Place the sliced mushrooms and sliced onion in the bottom of the crock pot to create a flavorful base for the gravy.
- In a medium-sized mixing bowl, combine ground beef, bread crumbs, ketchup, Worcestershire sauce, mustard powder, egg, salt, and pepper. Mix thoroughly with your hands and shape into 4 oval patties.
- Heat butter in a medium skillet over medium-high heat and cook the patties for about 3 minutes on each side until browned.
- Place the browned patties on top of the mushrooms and onions in the crock pot.
- In a bowl, whisk together beef broth, ketchup, and Worcestershire sauce and pour the mixture over the patties in the crock pot.
- Cover and cook on high for 3 hours or on low for 5 hours.
- Carefully remove the patties and mix cornstarch and water to create a slurry; stir it into the broth in the crock pot until thickened.
- Return the patties to the crock pot, gently toss to coat with gravy, and warm through.
- Garnish with chopped parsley and serve over mashed potatoes.
Notes
For best results, use a mix of lean and fatty ground beef and do not skip the browning step for added flavor.
