Slow Cooker Salisbury Steak Recipe

2021-04-28
  • Yield: 6
  • Servings: 6
  • Prep Time: 10m
  • Cook Time: 5:15 h
  • Ready In: 5:25 h

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Nutritional Info

This information is per serving.

  • Calories

    339.3
  • Carbohydrates

    15.2 g
  • Cholesterol

    97.3 mg
  • Fat

    22.8 g
  • Fiber

    1.0 g
  • Protein

    17.4 g
  • Saturated Fat

    9.1 g
  • Serving Size

    1
  • Sodium

    417.1 mg
  • Sugar

    1.1 g
  • Trans Fat

    9.7 g
  • Unsaturated Fat

    1.3 g
  • Potassium

    249.7 mg
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Slow cooker Salisbury steak recipe. This is a very popular recipe. Ground beef with mushrooms, ketchup, and beef broth cooked in a slow cooker. Very delicious!

You may also like Fall Beef and Beer Casserole:

Slow-Cooker Fall Beef and Beer Casserole Recipe

Makes 4-6 servings

Ingredients: 2 tablespoons (30 ml) olive oil, 1½ pounds (720 g) beef stew meat, cubed, 2 tablespoons (30 ml) all-purpose flour, 1 cup (250 ml) beef broth, 2 cups (500 ml) brown ale, 1 cup (250 ml) water, 1 yellow onion, peeled and sliced, 2 carrots, peeled and sliced, 1 leek sliced, 2 stalks celery, sliced, 1 cup (250 ml) sliced mushrooms, 1 turnip, peeled and cut into cubes, 1 teaspoon (5 ml) mixed herbs

Instructions: In a large nonstick skillet, heat olive oil over medium-high heat. Add cubed beef and cook until browned on all sides. Remove meat from the skillet and transfer to a 4½ quart (4½ L) slow cooker.

Reduce heat to medium and add all-purpose flour to the skillet. Cook, stirring continuously, for 2 minutes. Stir in beef broth, brown ale, and water. Increase heat to high and bring flour mixture to a boil. Pour over beef in the slow cooker. Add remaining ingredients and mix well.

Close slow cooker and cook on low-heat setting for 8-10 hours.

Turn off the slow cooker and open the lid. Stir beef casserole well. Transfer to soup bowls. Serve hot.

Slow Cooker Salisbury Steak Recipe

Ingredients

  • Beef Paties:
  • 1½ pounds (720 g) lean ground beef
  • 1 egg yolk
  • 1/4 cup minced yellow onion
  • 1/3 cup breadcrumbs
  • 3 tablespoons (45 ml) milk
  • 1 clove garlic, peeled and minced
  • salt and freshly ground black pepper, to taste
  • Remaining Ingredients:
  • 6 oz (180 g) sliced mushrooms
  • 1/2 yellow onion, peeled and sliced
  • 1½ cups (375 ml) low-sodium fat free beef broth
  • 1 oz (30 g) package dry brown gravy mix
  • 2 tablespoons (30 ml) ketchup
  • 1 teaspoon Dijon mustard
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons cornstarch
  • 1/4 cup (60 ml) water

Method

Step 1

Place mushrooms and sliced onion in a 6-quart (6 L) slow cooker.

Step 2

In a medium mixing bowl, combine all-beef patty ingredients. Form 6 patties. In a medium nonstick skillet, heat olive oil over medium heat. Add beef patties and brown on both sides, for 3 minutes per side.

Step 3

Arrange browned patties over mushrooms in the slow cooker. In a small mixing bowl, combine the remaining ingredients, except water and cornstarch. Mix well. Pour over beef patties.

Step 4

Cover slow cooker and cook on low-heat setting for 5 hours.

Step 5

Open the lid and remove cooked beef patties. Transfer to a serving plate and set aside.

Step 6

Increase heat to high. Stir in combined cornstarch and water and cook for a few minutes until the sauce is thickened. Return cooked beef patties to slow cooker. Stir well to coat with the sauce.

Step 7

Remove cooked Salisbury steak from the slow cooker. Serve over mashed potato or rice.

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