Cooker Salisbury Steak (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons Cornstarch, separated
02 -
1 Egg
03 -
1/8 teaspoon Black Pepper
04 -
1 1/3 pounds Lean Ground Beef
05 -
1 tablespoon Steak Seasoning Mix
06 -
3 tablespoons Worcestershire Sauce, split
07 -
1 teaspoon Dried Onion Flakes
08 -
1 cup Baby Bella Mushrooms, sliced up
09 -
1 Onion, sliced thin
10 -
2 cups Beef Broth
11 -
1 teaspoon Dried Parsley Leaves
12 -
1/2 cup Plain or Italian Breadcrumbs
# Instructions:
01 -
Coat a 6-quart oval slow cooker with non-stick spray. Lay the mushrooms and onions across the bottom.
02 -
In a large bowl, combine the beef, spice mix, breadcrumbs, egg, parsley, onion flakes, and 1 tablespoon Worcestershire sauce. Stir everything until blended.
03 -
Separate the beef mixture into 4-6 portions. Flatten them into oval patties. Lay them flat in the cooker (don’t stack them).
04 -
Whisk together beef broth, 2 tablespoons Worcestershire sauce, 2 tablespoons cornstarch, and pepper until smooth. Pour this mixture over the patties. Cover and let it cook on high for 4 hours.
05 -
After cooking, gently remove the patties from the slow cooker and set aside.
06 -
In a small container, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Stir this into the sauce in the slow cooker until it thickens up.
07 -
Grab those steaks and spoon the mushroom-onion gravy over the top. Pop them on egg noodles or mashed potatoes, then dig in!
# Notes:
01 -
Skip the cornstarch-water step if you’re already happy with how thick your gravy is.
02 -
This tastes best served with a side of mashed potatoes or buttered egg noodles.