Ingredients
For the Salisbury Steak Patties
- 2 lbs ground beef
- ½ cup Italian-style breadcrumbs
- 1 large egg
- ¼ cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon salt
For the Onion Gravy
- 2 packets brown gravy mix
- 1 packet dry onion soup mix
- 2 cups beef broth
- 1 medium yellow onion, thinly sliced
- 1 tablespoon Worcestershire sauce
Instructions
In a large bowl, combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, garlic powder, salt, and black pepper.
Mix with your hands or a fork until just combined. Be careful not to overwork the meat. Overmixing makes the patties tough and rubbery. Stop as soon as the ingredients are evenly distributed.
Divide the mixture and shape it into 6 to 8 oval patties, each about ¾ inch thick. The oval shape is the traditional look for Salisbury steak. Pressing a slight dimple in the center of each patty can help them stay even.
Heat a skillet over medium-high heat. Lightly brown the patties for 2 to 3 minutes per side. They don’t need to cook through, because they’ll finish in the slow cooker. Work in batches so the pan isn’t crowded. Browning builds flavor and helps the patties hold together.
Arrange the thinly sliced onion across the bottom of the slow cooker in an even layer.
Place the browned patties on top of the onions. A little overlap is fine, but try to keep them in as flat a layer as possible for even cooking.
In a separate bowl, whisk together the brown gravy mix, onion soup mix, beef broth, and Worcestershire sauce until smooth. Whisking well prevents clumps of dry mix from settling in the sauce.
Pour the gravy mixture evenly over the patties.
Cover and cook on LOW for 5 to 6 hours or HIGH for 3 to 4 hours, until the patties are fully cooked and tender. Ground beef should reach an internal temperature of 160°F (71°C). Resist lifting the lid too often, since each peek releases heat and adds to the cooking time.
Carefully lift the patties out with a spatula, since they will be very tender. Stir the gravy well.
If you want a thicker gravy, whisk the cornstarch slurry into the slow cooker and cook on HIGH for another 10 to 15 minutes, until the sauce coats the back of a spoon.
Return the patties to the gravy and serve warm over mashed potatoes, rice, or egg noodles.