Salisbury steak is an American classic, guaranteed to be a crowd pleaser.
It's been over 100 years since this dish became a staple in our cuisine and it was originally developed as a low-carb dish. Obviously, serving it over mashed potatoes negates that, but it makes it even more delicious!
If you're looking for a hearty meal to serve this weekend, look no further than this slow-cooker Salisbury steak. Creamy, meaty, and mushroomy...how can you go wrong?
What You'll Need
For beef patties:
- 2 pounds ground beef
- 5 garlic minced
- 2 whole eggs
- ⅓ cup bread crumbs
- 4 tablespoons finely chopped parsley
- 1 tablespoon worcestershire sauce
- 1 teaspoon salt
- 1 teaspoons black pepper
- 4 cups thinly sliced cremini mushrooms
- 2 bay leaves
- 4 tablespoons butter melted
- 4 tablespoons all purpose flour
- 2 cups no sodium beef broth
- 1 tablespoon lemon juice
- 1 teaspoon seasoned salt
How To Make It
- Combine ground beef, egg, garlic, breadcrumbs, 2 tablespoons chopped parsley, 1 tablespoon worcestershire sauce, 1 teaspoon salt, 1 teaspoon black pepper. Make 8 (4 ounce) patties. Arrange in a 6-quart slow cooker.
- Spread mushrooms and bay leaves on top of patties.
- To make gravy: In a bowl whisk together melted butter and flour to form a paste. While whisking, gradually add in beef broth to avoid lumps. Add in lemon juice, seasoned salt then mix.
- Cook on low for 7 hours or on high for 4 hours and 30 minutes.
- Garnish with remaining 2 tablespoons of parsley.
- Tip: For a thicker sauce add in 2 tablespoons of cornstarch to flour.
And there you have it! A delicious, easy, comforting food that is guaranteed to make even the pickiest eaters gobble it up!