Slow Cooker Salisbury Steak

I love that “Salisbury” seems to have a superfluous “I” and I always pronounce it “SAL-is-burr-ee” in my head, and feel very British. We crazy Americans probably pronounce it wrong. When I was little, every once in a while we would be treated with T.V. dinners…we’d all go to the store and pick out our own Banquet brand T.V. dinner. (Funny how tasteless processed food was a “treat” from my mom’s delicious homemade cooking). I always picked out the Salisbury Steak meal, complete with a side of bland macaroni and cheese and apple dessert.

I make a slow cooker meal every Sunday. I love walking in the door from church and being hit with a delicious aroma and knowing that dinner is will be on the table as soon as we set it. Maybe we should start setting the table before we leave for church to eliminate that extra 5 minutes. This Sunday I decided to create a salisbury steak recipe in the slow cooker, complete with a savory mushroom sauce. I tried it two ways: breading the patties and pan-searing them before adding them to the slow cooker, and just breading them and stacking them in the cooker. I found that the difference in flavor was negligible and there was virtually no difference in texture, because the nature of slow cooking ruined any crispness I gained from the pan searing. I figured in the end, skipping the step and added oil was worth it to me. I also used panko bread crumbs, which adds more texture than your typical mushy bread crumb. If you have two slow cookers (hard core, I know…) you can pre-make your mashed potatoes and put them in your second cooker on “warm” or “low” if you’re out of the house, and you come home to a complete meal if you just add a salad.


2 pounds ground beef
2 TBS dried onion
1/4 cup milk
1/2 cup flour
1 cup panko bread crumbs
6 ounces sliced mushrooms
1/4 cup butter
1/4 cup flour
2 cups beef stock

In a bowl, mix together the ground beef, the dried onion and milk. Form into 8 patties. Dredge each patty in the the flour, then coat with bread crumbs. Stack in your slow cooker, alternating so they are not right on top of each other. Dump the raw mushrooms over the patties. In a sauce pan, melt the butter over medium heat. Add the flour and whisk for a few minutes until the mixture turns a light brown. Slowly add the beef broth 1/2 cup at a time, whisking well after each addition. Continue to cook over medium heat until thick. Pour over the mushrooms and patties. Cook on low 4 hours.

REAL food alert: check your beef stock for msg and autolyzed yeast extract.
ALLERGY alert: if you are allergic to dairy, gluten or wheat, skip making the roux with butter and flour, instead pour the beef stock into the pan and bring to a boil. Mix 3 TBS corn starch with 3 TBS cold water. Add to boiling stock and whisk until thick. Follow the recipe as directed. Also, substitute bread crumbs for a gluten-free bread crumb.

printable version

13 thoughts on “Slow Cooker Salisbury Steak

  1. This looks fantastic! I have not cooked at all since surgery, but I think I will attempt this tomorrow. I can do it in stages if I can’t stand for too long. We had a full week of meals brought in after surgery, but my husband has been doing great to fill in this last week. He will be so surprised to walk in tomorrow night to such a fabulous dinner!

  2. In Britain we pronounce is “Saul’s Brie”, if that helps… with two syllables. Odd, the English language, innit? This looks delicious… may have to try it!

  3. This looks sooooo tastey, but I’m a vegetarian. Do you think it would taste just as good with a meat substitute? What would you recommend?

    • That is a great question, Ashley! Unfortunately, I have no idea. 😦 I don’t have any experience with meat substitute in a crock pot. You can always try!! 🙂 Maybe a black bean burger patty? One problem you would run into is that whatever you use will already be cooked, and you risk the chance of it getting dry or overcooked. Let me know if you experiment and what the results are. Any veggies out there have suggestions?

      • I made the Salisbury Steak with 6 organic Boca burgers tonight, and it turned out great! I started with them frozen so they wouldn’t overcook. I cooked them on high for about 2 hours. That was long enough to cook the mushrooms and heat the burgers. I seasoned with sea salt, rosemary, and a pinch of onion powder. It’s so good, I think even my husband (a meat eater) will love it.

    • The panko does two things, it creates a slight breading on the patty, and it also separates the patties from cooking together. If you want to remove the panko, they may clump together. If you are concerned about gluten, you could try crushed corn flakes. Let me know what you discover!

  4. Pingback: 25 Easy Beef Slow Cooker Recipes

  5. Pingback: Menu Plan Monday | Confessions of a Resolutionist

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