This slow cooker salisbury steak recipe is made with tender beef patties topped with mushroom gravy. Classic comfort food that’s super simple to make!
Comfort food has never been easier with salisbury steak in the slow cooker. This hearty dinner is full of rich flavors that the whole family will love. Serve it over mashed potatoes and watch the rave reviews come in.
I am all about my slow cooker in the cold weather months, especially on busy weeknights when many days we don’t get home from school and activities until dinner time. Who wants to start preparing a big meal after a long day? Not me! This slow cooker salisbury steak is the perfect crowd pleasing meal that’s waiting for you at dinner time. This is a classic recipe with a few simple ingredients that never goes out of style!
How to make salisbury steak from scratch
The first step to making salisbury steak is to form the patties. The patties are seasoned with spices and mixed with breadcrumbs. I use 90% lean ground beef for this recipe, I wouldn’t recommend going any leaner than that as your patties might come out dry. The salisbury steaks do need to be browned before they hit the slow cooker. I typically just brown them in the morning while I’m making breakfast for the family and then I’m good to go. Or, if you have a multi-cooker, you can use the “sauté” function.
The salisbury steaks are placed in the slow cooker along with mushrooms, onions and McCormick Simply Better Beef Gravy. I love this gravy, it tastes like homemade but is way more convenient than making it yourself. The Simply Better gravies come in multiple flavors, the turkey variety will definitely be on my holiday table. Plus it has no added MSG and is completely gluten-free!
When you add the gravy and a little beef broth to the slow cooker, it might seem like there’s not enough liquid in the pot. Don’t worry, the meat and vegetables will also release liquids as they cook, and by the time the cook time has elapsed, the patties will be mostly submerged in delicious sauce. I add a little cornstarch at the very end to thicken the sauce mixture, then dinner is served!
My favorite way to serve this slow cooker salisbury steak is over mashed potatoes, but rice would also be a great side dish. However you serve it, this dish is sure to get rave reviews from your family, my children request it weekly!
Dinner time doesn’t have to be complicated, with some quality ingredients and a slow cooker, you can have an award winning dinner without spending hours working in the kitchen. Be sure to visit the McCormick website for more great recipe ideas that the whole family will love!
Other recipes you’ll love
- Steak Kabobs with Garlic Butter
- Pepper Steak Stir Fry
- Steak Bites with Garlic Butter
- Asian Marinated Flank Steak
- Slow Cooker Beef Stew
Slow Cooker Salisbury Steak
Ingredients
- 1 tablespoon olive oil
- 2 lbs ground beef 80-90% lean
- 1 egg
- 1/2 cup panko breadcrumbs
- 1/4 cup milk
- 1 teaspoon McCormick onion powder
- 1 teaspoon McCormick garlic powder
- 1 teaspoon salt
- 1/2 teaspoon McCormick black pepper
- 8 ounces sliced mushrooms
- 1 small onion sliced
- 1 12 ounce container McCormick Simply Better Beef Gravy
- 1/2 cup beef broth or water
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 tablespoons chopped fresh parsley
Instructions
- In a large bowl, combine the beef, egg, breadcrumbs, milk, garlic powder, onion powder salt and pepper. Mix thoroughly then shape into 6 patties.
- Heat the olive oil in a large pan over medium high heat. Add the patties in a single layer and cook for 4-5 minutes on each side or until golden brown.
- Place the mushrooms and onion in the bottom of a slow cooker. Add the patties on top.
- Pour the gravy and beef broth into the slow cooker. Cover and cook on LOW for 4-6 hours.
- Remove the patties from the slow cooker and place on a plate. Cover to keep warm.
- Combine the cornstarch with the water and pour into the slow cooker. Turn the slow cooker to HIGH and cook for 3-5 minutes until sauce is thickened. Spoon the sauce over the patties. Top with parsley and serve.
Nutrition
This post is sponsored by McCormick. Thank you for supporting the brands that make Dinner at the Zoo possible.
Janece says
Can I put this on high in the crockpot for a less amount of time?
Sara says
Yes that’s fine!
Walter says
I’m guessing this is one layer covered in gravy. Can you make more “steaks” and pile them on top of each other to get at least half or three quarters full? One layer seems to be a waste of space.
Sara says
Yes that’s fine!
GiGi says
This was so ez to make and absolutely delicious!!! Served with Corn Maque Choux, Quinoa and cornbread. Great Sunday meal!
Dana Flowers says
Hello, can this be made in the Instapot?
Sara says
I think it probably could I’d try 8-10 minutes on high pressure. That being said I haven’t tested it this way so I can’t say with certainty!
James says
What size slow cooker do you use? Meaning how many quarts?
Sara says
You need at least a 4 quart slow cooker!
Laurie says
Could you bake this in the oven?
Sara says
Yes that would work, cover and bake at 325 degrees F for about 30-40 minutes.
Nini says
Do you need to caramelize the onions before adding it to the crockpot? And what does the internal temperature of the beef cooked on the stove top need to get up before placing it in the crockpot with other ingredients? I’m a vegetarian new to slow cooking, cooking for my fiancé, so any advice would be greatly appreciated.
Sara says
You do not need to caramelize the onions, and you don’t need to worry about the internal temperature of the beef because it will cook completely through in the crock pot!
Geraldine Halog says
can we use unsweetened almond milk
Sara says
How would you want to use almond milk? There’s no milk in this recipe
Molly says
Yes there is milk in the recipe as written. I’m confused. You lost 1/4 cup milk in the ingredients, and then in step 1, you wrote: “In a large bowl, combine the beef, egg, breadcrumbs, **milk,** garlic powder, onion powder salt and pepper.” (Asterisks my own, added for emphasis)
Molly says
Oops meant to write “list” not “lost”, apologies.
Kudamommy says
Don’t really need the milk, could skip or use the unsweetened almond
Maryanne says
Wait so do we use milk or we don’t use milk? It’s on the ingredients list and in the recipe.
Sara says
Yes you use milk!
Courtney says
How many packets of gravy do you use ?
Sara says
You want a total of 12 ounces of liquid, so any jarred or refrigerated gravy will work.
Shoshana says
I tried this recipe, I’ve never made Salisbury steak before and it was amazing! I did have to add just a bit more cornstarch at the end and leave that cook for longer as well to thicken up the end gravy. Would definitely make this again!
Karla says
If using packet gravy do you need to cook it 1st?
Sara says
Yes you should prepare the gravy according to package directions!
Kathy Luckado says
I love Salisbury Steak! We eat out often, and if it’s on the menu, I will order it. I’ve tried making it at home once before and it was just okay. I used this recipe for dinner last night and it was perfect! Even my husband kept commenting on how great it was. Just to be clear, he’s the cook and when I make dinner once or twice a month, he’s always gracious but he always has a recommendation or two for me. Not this time, just compliments. Thank you!
Sara says
So happy to hear you enjoyed it, thanks for reporting back!!
Joan says
I could not find them the liquid gravy can I use the packet if powdered
Sara says
Yes just use the amount of liquid as directed on the packet!
Robin says
So easy to make. This is a must keep for my family. Everyone had a hot mean returning from practice.
Sara says
So happy everyone enjoyed it, thanks for reporting back!
Audrey Benz says
Has anyone tried this without mushrooms? It sounds wonderful but neither hubby or I like mushrooms and I’m wondering if I can just skip them without affecting the quality.
Sara says
You can skip them and it should be fine!
Milford says
Hi. Is this a single layer in the Crock Pot or can I stack the Sailsbury steak 2 or 3 deep?
Sara says
You can stack them!