Tender beef patties simmered in a rich mushroom and onion gravy, served over mashed potatoes, rice, or pasta.

Units Scale

For the Patties:

For the Gravy:

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Prepare the Patties:
- In a large bowl, combine ground beef, beaten egg, breadcrumbs, Worcestershire sauce, Dijon mustard, salt, and black pepper. Mix until just combined.
- Divide the mixture into 6 equal portions and shape each into an oval patty.
Sear the Patties:
- Heat a large skillet over medium-high heat. Add the patties and brown them for about 3 minutes on each side. They don’t need to be cooked through, just browned.
Assemble in Crockpot:
- Place the sliced onions and mushrooms at the bottom of a 6-quart slow cooker.
- Layer the browned patties on top of the onions and mushrooms.
Prepare the Gravy:
- In a medium bowl, whisk together beef broth, brown gravy mix, ketchup, and Dijon mustard until smooth.
- Pour the gravy mixture over the patties in the slow cooker.
Cook:
- Cover and cook on low for 4-5 hours or on high for 3 hours, until the patties are cooked through and tender.
Thicken the Gravy:
- Remove the patties from the slow cooker and set aside.
- In a small bowl, mix cornstarch and cold water to create a slurry.
- Stir the slurry into the gravy in the slow cooker. Turn the slow cooker to high and cook for an additional 15-20 minutes, or until the gravy has thickened.
- Return the patties to the slow cooker to coat with the gravy.
Serve:
- Serve the Salisbury steak patties with gravy over mashed potatoes, rice, or pasta.
- Garnish with chopped fresh parsley if desired.

For a gluten-free option, use gluten-free breadcrumbs and gravy mix.
To add more flavor, consider adding a splash of red wine to the gravy mixture.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.