08/06/2026
Slow Cooker Salisbury Steak with Mushroom Onion Gravy
These juicy, tender beef patties are seasoned to perfection and slow-cooked in a rich, velvety mushroom and onion gravy. This classic comfort food recipe yields incredibly soft, melt-in-your-mouth beef that pairs beautifully with a plate of warm mashed potatoes.
Ingredients
2 lbs lean ground beef
1/2 cup breadcrumbs
1 large egg
1/2 cup yellow onion, finely diced (for the patties)
1 large yellow onion, roughly chopped (for the gravy)
8 oz mushrooms, sliced
2 cups beef broth
2 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper to taste
1 tbsp olive oil
2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening)
Instructions
Form the Patties: In a large bowl, combine the ground beef, breadcrumbs, egg, finely diced onion, garlic powder, onion powder, salt, and black pepper. Shape the mixture into 4 to 6 oval-shaped patties.
Sear: Heat olive oil in a large skillet over medium-high heat. Sear the patties for 3–4 minutes per side until they form a nice golden crust. Transfer them to the slow cooker.
Layer the Veggies: Top the beef patties with the roughly chopped onions and sliced mushrooms.
Add the Gravy Base: Whisk together the beef broth and Worcestershire sauce, then pour it evenly over the patties and vegetables.
Slow Cook: Cover and cook on Low for 5 to 6 hours (or on High for 3 hours) until the patties are exceptionally tender and fully cooked through.
Thicken and Serve: During the last 30 minutes of cooking, stir in the cornstarch slurry. Let the gravy thicken into a rich, glossy coating. Plate the patties and ladle the savory mushroom onion gravy generously over the top!
