Slow Cooker Salisbury Steak with Mushroom Gravy

• porsi: Serves: 6
• total waktu: 8 hours 33 minutes

Bahan-bahan

2 lbs lean ground beef

1/2 cup Italian breadcrumbs

1 large egg, lightly beaten

1/4 cup whole milk

1 Tbsp Worcestershire sauce

1 tsp onion powder

1 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

2 cups sliced fresh mushrooms

1 medium yellow onion, thinly sliced

2 cups beef broth

1 packet (0.87 oz) brown gravy mix

2 Tbsp cornstarch mixed with 2 Tbsp cold water (slurry)

Fresh parsley for garnish

Prep time: 20 minutes

Cook time: 6 hours

Petunjuk

In a large bowl, combine ground beef, breadcrumbs, egg, milk, Worcestershire sauce, and dry seasonings. Mix gently by hand until just incorporated.

Shape the mixture into 6–8 oval patties and sear in a hot skillet over medium-high heat for 3 minutes per side until a brown crust forms.

Layer the sliced onions and mushrooms at the bottom of the slow cooker and arrange the seared patties on top.

Whisk together beef broth and brown gravy mix, then pour evenly over the patties and vegetables.

Cover and cook on Low at 190°F for 5–6 hours (or High at 210°F for 3 hours). Stir in the cornstarch slurry during the last 30 minutes to thicken the gravy.

Tips

Do not overwork the meat when forming patties to prevent toughness. Searing is key for a rich, caramelized gravy flavor. For a more “homemade” gravy, substitute the packet with beef bouillon and a splash of red wine. Serve over mashed potatoes or buttered egg noodles to soak up all the mushroom gravy.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 1 day. Reheat in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Not suitable for freezing, as mushrooms can become slimy and the gravy may separate.