Slow Cooker Beef Salisbury Steaks with Onion Gravy

Slow Cooker Beef Salisbury Steaks with Onion Gravy

This classic comfort food comes together easily in your slow cooker, delivering tender, flavorful beef patties smothered in a rich onion gravy. Perfect for busy weeknights, this dish requires minimal hands-on time while producing restaurant-quality results that your family will love.

Ingredients

• 2 pounds ground beef
• 1 cup breadcrumbs
• 1 small onion, finely minced
• 2 eggs
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 3 tablespoons butter
• 2 large onions, sliced
• 2 cups beef broth
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 tablespoons cornstarch
• 3 tablespoons water
• 1 teaspoon dried thyme

Instructions

1. Mix ground beef, breadcrumbs, minced onion, eggs, milk, salt, pepper, and garlic powder in a bowl. Form into 8 oval patties about 1/2 inch thick.
2. Heat butter in a large skillet over medium-high heat. Brown the patties on both sides, about 2 minutes per side. Transfer to slow cooker.
3. In the same skillet, sauté sliced onions until softened, about 5 minutes.
4. Stir in beef broth, tomato paste, Worcestershire sauce, and thyme. Pour over patties in slow cooker.
5. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
6. Mix cornstarch and water to make a slurry. Stir into slow cooker during the last 30 minutes of cooking to thicken gravy.
7. Serve hot with mashed potatoes or egg noodles.

Practical Tips

Tip 1: Brown the patties before slow cooking to develop a flavorful crust and lock in juices. This extra step makes a noticeable difference in the final dish.

Tip 2: For extra flavor, add a splash of red wine or a tablespoon of Dijon mustard to the gravy during step 4.

Tip 3: Use a meat thermometer to ensure patties are cooked through. They should reach an internal temperature of 160°F for food safety.

How to Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the gravy has thickened too much. This dish also freezes well for up to 2 months.

Common Questions

Can I make these patties ahead of time? Yes, you can form the patties up to 24 hours in advance and refrigerate them covered. Brown them straight from the refrigerator, adding an extra minute per side.

What if I don’t have a slow cooker? You can braise these in a covered Dutch oven in a 325°F oven for 1.5 to 2 hours after browning the patties and adding the gravy ingredients.

Why is my gravy too thin? Make sure to add the cornstarch slurry during the last 30 minutes of cooking and stir well. If it’s still thin, mix additional cornstarch with water and add it to the slow cooker.