Slow Cooker Herb-Infused Salisbury Steak with Mushroom Gravy

Why You’ll Love This Recipe

I love how this dish turns a humble pound of ground beef into something so savory and satisfying. The slow cooker does all the heavy lifting, and I can walk away knowing dinner will be ready in a few hours without much fuss. It’s rich, it’s cozy, and it’s perfect for those days when I’m craving comfort food that’s simple and satisfying.

• Minimal prep time – only 15 minutes before everything goes into the slow cooker

• Tender, flavorful patties that hold their shape

• Mushroom-onion gravy that tastes like it’s been simmering all day

• Perfect over mashed potatoes, rice, or noodles

• Freezer-friendly and great for leftovers

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Salisbury Steaks:

• ground beef

• breadcrumbs

• egg

• milk

• Worcestershire sauce

• onion powder

• garlic powder

• salt

• black pepper

• dried parsley

For the Mushroom Gravy:

• sliced mushrooms

• onion, sliced

• beef broth

• brown gravy mix packet

• dried thyme

• dried rosemary (crushed)

• optional: cornstarch + water for thickening

Directions

Step 1: Make the Beef Patties

In a large mixing bowl, I combine the ground beef, breadcrumbs, egg, milk, Worcestershire sauce, and seasonings. I mix just until combined—being careful not to overwork the meat—to keep the patties tender.

Step 2: Shape the Patties

I form the mixture into oval-shaped patties, about ¾-inch thick. I usually get 5 to 6 patties from this mixture, depending on size.

Step 3: Prep the Slow Cooker

I layer the sliced mushrooms and onions in the bottom of the slow cooker to form a flavorful base that the patties will rest on.

Step 4: Add the Patties

I place the formed patties gently on top of the mushroom and onion layer.

Step 5: Make the Gravy

In a separate bowl, I whisk together the beef broth, brown gravy mix, thyme, and rosemary. Then I pour it evenly over the patties in the slow cooker.

Step 6: Slow Cook

I cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the patties are fully cooked and tender.

Step 7: Optional – Thicken the Gravy

If I want a thicker gravy, I stir together a tablespoon of cornstarch with two tablespoons of water and mix it into the slow cooker during the last 20 minutes of cooking. The gravy thickens up beautifully.

Step 8: Serve

I spoon that rich mushroom gravy over the Salisbury steaks and serve them hot—usually over a bed of mashed potatoes or buttered egg noodles.

Servings and Timing

• Servings: 4–6

• Prep time: 15 minutes

• Cook time: 6 hours on LOW or 3–4 hours on HIGH

• Total time: 6 hours 15 minutes

Variations

• Make it gluten-free: I use gluten-free breadcrumbs and a gluten-free gravy packet.

• Add more vegetables: Sometimes I toss in sliced carrots or green beans with the mushrooms.

• Use turkey or chicken: Ground turkey works well if I want a lighter version.

• Add heat: A pinch of red pepper flakes or a dash of hot sauce in the gravy adds a subtle kick.

• Cheese-stuffed option: I’ve tucked a little cube of mozzarella inside each patty before—amazing!

Storage/Reheating

• Store: I keep leftovers in an airtight container in the fridge for up to 4 days.

• Reheat: I warm everything gently in a skillet over medium-low heat or in the microwave, spooning some gravy over the patties to keep them moist.

• Freeze: This dish freezes beautifully. I freeze individual portions with gravy for easy reheating. Just thaw overnight and reheat as above.

FAQs

Can I brown the patties first before adding to the slow cooker?

Yes, and I’ve done this for extra flavor. I sear them in a skillet for 1–2 minutes per side before transferring them to the slow cooker.

Can I use fresh herbs instead of dried?

Definitely. I use triple the amount of fresh herbs if substituting (e.g., 1 tablespoon fresh parsley instead of 1 teaspoon dried).

Will this recipe work without the gravy mix?

Yes, but I suggest thickening the broth with cornstarch and seasoning it with extra Worcestershire, salt, pepper, and maybe a bit of bouillon for depth.

What’s the best way to serve this?

I usually serve it over creamy mashed potatoes, but rice or wide egg noodles work great too.

Can I double the recipe?

Yes, as long as your slow cooker has enough space. I stack the patties in layers with mushrooms and onions in between, and it still turns out great.

Conclusion

This Slow Cooker Herb-Infused Salisbury Steak with Mushroom Gravy is comfort food made simple. It’s flavorful, hearty, and practically cooks itself. I love how it turns basic pantry ingredients into a rich and satisfying meal. Whether I’m feeding a crowd or just meal-prepping for the week, it always hits the spot.

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