Slow Cooker Salisbury Steak Recipe
- Cuisine: American
- Course: Main Dish
- Skill Level: Advanced
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 5:15 h
- Ready In: 5:25 h
Average Member Rating
(5 / 5)
4 People rated this recipe
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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
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.
