Tasty Slow Cooker Salisbury Steak (Printable Version)
Tender Salisbury steak meatballs cooked slowly in savory mushroom-onion gravy for a comforting dish.
# Ingredients Required:
→ Meatballs
01 -
680 g ground beef (80/20 fat ratio)
02 -
120 ml breadcrumbs
03 -
60 ml milk
04 -
1 large egg
05 -
60 ml finely minced onion
06 -
2 garlic cloves, minced
07 -
15 ml Worcestershire sauce
08 -
5 g salt
09 -
2.5 g black pepper
→ Gravy
10 -
360 ml beef broth
11 -
1 medium onion, thinly sliced
12 -
225 g mushrooms, sliced
13 -
30 ml ketchup
14 -
15 ml Worcestershire sauce
15 -
16 g cornstarch
16 -
45 ml cold water
# Guide to Cooking:
01 -
Combine ground beef, breadcrumbs, milk, egg, minced onion, garlic, Worcestershire sauce, salt, and black pepper in a bowl. Mix gently until just incorporated. Shape into 3.8 cm diameter balls.
02 -
Heat a small amount of oil in a skillet over medium heat. Brown meatballs for 2 to 3 minutes per side until lightly seared.
03 -
In the same skillet, sauté sliced onions until softened, then add mushrooms and cook until browned.
04 -
Transfer sautéed onions, mushrooms, ketchup, Worcestershire sauce, and beef broth to the slow cooker. Nestle meatballs into the mixture.
05 -
Cook on low setting for 4 to 5 hours or on high for 2 to 3 hours until meatballs are fully cooked and flavors meld.
06 -
Mix cornstarch with cold water to create a slurry. Stir into slow cooker and cook on high for 20 minutes until gravy thickens.
07 -
Taste and adjust seasoning as needed. Serve warm, ideally over mashed potatoes or egg noodles.
# Extra Suggestions:
01 -
Browning the meatballs before slow cooking adds depth of flavor but can be skipped for convenience.