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All-Day Salisbury Steak

BeefSlow CookerDiner-Style

Time: 4 hours 25 minutes

Yield: 4 servings

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About

Remember those good ole days when grandma would make her delicious version of Salisbury steak for you? Those were the days, right? Well, now you're busy, you have a life, and you've got things to do... so, whipping up your favorite classics can be a challenge, correct? We thought so. Let us give you a hand! All-Day Salisbury Steak lets your tastebuds travel down memory lane without having to be super hands-on in the making of it. You simply fry the juicy, crusty patties in the skillet and toss pretty much everything else into the slow cooker. And just like that you have a massive feast served with gravy and mashed potatoes, just like sweet granny always made it. It doesn't matter what you have on your calendar for today, All-Day Salisbury Steak makes sure you get to eat what you're craving!

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Ingredients

  • 1 1/2 pounds 85% lean ground beef
  • 1/3 cup panko breadcrumbs
  • 1 large egg, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 cup fresh flat-leaf parsley, chopped, divided
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 1 tablespoon olive oil
  • 1 (8-ounce) package sliced cremini mushrooms
  • 1 1/2 cups yellow onion, thinly sliced
  • 1 1/2 cups beef broth
  • 2 teaspoons ketchup
  • 2 teaspoons Worcestershire sauce
  • 3/4 teaspoon Dijon mustard
  • 1 1/2 tablespoons cornstarch
  • 1 1/2 tablespoons water
  • mashed potatoes, to taste, for serving

Directions

Step 1 -In a large bowl, combine the beef, the panko, the egg, the garlic powder, the onion powder, the paprika, 2 tablespoons of the parsley, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and gently mix it until all the seasonings are evenly distributed.

Step 2 -Form the beef mixture into four 3/4-inch-thick patties.

Step 3 -In a large nonstick skillet over medium heat, heat the oil.

Step 4 -Add the patties in a single layer to the oil and cook until they are browned on both sides, about 4-5 minutes per side.

Step 5 -Transfer the patties to a plate.

Step 6 -Return the skillet to the heat, add the mushrooms and the onion, and cook, stirring occasionally, until they are softened, about 2 minutes.

Step 7 -Transfer the mushroom mixture to a 6-quart slow cooker.

Step 8 -Place the patties in a single layer on top of the mushroom mixture.

Step 9 -In a bowl, whisk the broth, the ketchup, the Worcestershire sauce, and the Dijon mustard together.

Step 10 -Pour the ketchup mixture over the patties.

Step 11 -Cover the slow cooker and cook on low heat until everything is heated through, about 4-5 hours.

Step 12 -Transfer the patties to a platter and cover them with foil to keep them warm.

Step 13 -Increase the slow cooker heat to high.

Step 14 -In a small bowl, whisk the cornstarch and the water together.

Step 15 -Whisk the cornstarch mixture into the sauce.

Step 16 -Cook the sauce, uncovered and stirring often, until it has thickened, about 3 minutes.

Step 17 -Stir the remaining parsley into the gravy and season with the remaining salt and the remaining pepper.

Step 18 -Serve the gravy over the patties with the mashed potatoes.

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