Healthy Slow Cooker Salisbury Steak

Growing up, Salisbury steak in our house meant those frozen TV dinners with the mystery meat patties swimming in brown gravy. It’s what mom served on busy weeknights when she didn’t have time to cook from scratch. To be honest, I kind of liked them back then.

But now I know better – making Salisbury steak in the slow cooker is just as easy as those microwave dinners, and the taste? Well, let’s just say there’s no comparison. The meat comes out tender, the gravy rich and smooth, and the whole house smells amazing while it cooks. Plus, you just toss everything in and let the slow cooker do its thing.

What Kind of Ground Beef Should I Use?

For salisbury steak, you’ll want to strike a balance with your ground beef selection. An 80/20 blend (that’s 80% lean meat to 20% fat) is ideal for this recipe since it provides enough fat to keep the patties juicy and flavorful during the long slow cooking process. While you could use leaner ground beef like 90/10, it might result in drier patties that aren’t quite as satisfying. If you’re buying from the butcher counter, ask them to grind it fresh – this will give you the best texture and flavor. Just make sure your ground beef is well-chilled when you form the patties, as this helps them hold their shape better.

Options for Substitutions

This classic comfort food recipe is pretty adaptable – here are some handy swaps you can try:

• Minced beef: While minced beef gives the best traditional flavor, you can use ground turkey or chicken for a lighter version. Just note that the texture will be slightly different and you might want to add an extra tablespoon of olive oil to the mix for moisture.
• Panko crumbs: Regular breadcrumbs work fine here, or try crushed crackers, crushed cornflakes, or even quick oats. If you’re going low-carb, you can use almond flour, though the texture will be denser.
• Jarred beef gravy: No jarred gravy? Make your own by mixing 2 cups beef broth with 2 tablespoons butter and 2 tablespoons flour, simmered until thick. Brown gravy mix works too!
• Mushrooms: Any type of mushroom works well – button, cremini, or portobello. If you’re not a mushroom fan, you can leave them out or add extra onions instead.
• Cornflour: Regular all-purpose flour works as a thickener too – just use twice the amount. Arrowroot powder is another good option using the same amount as cornflour.
• Fresh parsley: Dried parsley works in a pinch (use 2 teaspoons instead), or try other fresh herbs like chives or thyme for a different flavor profile.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker salisbury steak is overcrowding your patties in the slow cooker – make sure to arrange them in a single layer to ensure even cooking and prevent them from falling apart. A common error is skipping the initial pan-searing step, but taking a few minutes to brown the meat patties first creates a richer flavor and better texture in the final dish. When mixing your meat mixture, be careful not to overwork it, as this can lead to tough, dense patties – mix just until the ingredients are combined. For the best gravy consistency, avoid adding the cornflour mixture too early in the cooking process; instead, stir it in during the last 30 minutes of cooking time. If your sauce seems too thin or too thick, you can easily adjust it by adding more cornflour mixture or beef stock respectively.

What to Serve With Salisbury Steak?

Since Salisbury steak comes with such a rich, savory gravy, you’ll want some good sides to soak up all that goodness! Creamy mashed potatoes are a natural choice – they’re perfect for catching every bit of the mushroom gravy. If you’re not in the mood for potatoes, egg noodles or rice work great too. For some color and freshness on the plate, try steamed green beans, roasted carrots, or a simple side salad. I like to round out the meal with dinner rolls or crusty bread to make sure not a drop of gravy goes to waste!

Storage Instructions

Keep: Your slow cooker salisbury steak will stay good in the fridge for up to 4 days when stored in an airtight container. The gravy might thicken up a bit in the fridge, but don’t worry – that’s totally normal! This dish actually tastes even better the next day as the flavors have time to mingle.

Freeze: This is a fantastic meal to freeze! Let it cool completely, then pop it into freezer-safe containers or bags. It’ll keep well for up to 3 months in the freezer. I like to portion it out before freezing – it makes thawing and reheating so much easier later on.

Reheat: To warm it up, thaw overnight in the fridge if frozen, then heat slowly in a pan on the stove or in the microwave. If the gravy seems too thick, just add a splash of beef broth while reheating. Give it a gentle stir now and then to make sure it heats evenly. The meat should be steaming hot all the way through before serving.

Preparation Time	15-20 minutes
Cooking Time	240-360 minutes
Total Time	255-380 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 100-110 g
• Fat: 100-110 g
• Carbohydrates: 60-70 g

Ingredients

• 1 tablespoon olive oil
• 2 pounds minced beef
• 1 egg
• 1/2 cup panko crumbs
• 1/4 cup milk
• 1 teaspoon onion seasoning
• 1 teaspoon garlic seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces of mushrooms, sliced
• 1 small onion, sliced
• 12-ounce jar of beef gravy
• 1/2 cup beef stock
• 1 tablespoon cornflour
• 2 tablespoons water
• 2 tablespoons freshly chopped parsley

Step 1: Prepare and Shape the Patties

In a large bowl, combine the ground beef, egg, breadcrumbs, milk, garlic powder, onion powder, salt, and pepper.

Mix the ingredients thoroughly to ensure everything is evenly distributed.

Once mixed, shape the mixture into 6 equal-sized patties, pressing them firmly to hold their shape.

Step 2: Cook the Patties

Heat olive oil in a large pan over medium-high heat.

Add the beef patties in a single layer, making sure not to overcrowd the pan.

Cook each side for 4-5 minutes, or until they are golden brown.

This sears the outside and enhances the flavor.

Step 3: Assemble Ingredients in the Slow Cooker

Place the sliced mushrooms and onions in the bottom of a slow cooker.

Arrange the cooked patties over the vegetables.

Pour the gravy and beef broth over the top, ensuring that the liquid covers the patties partially or fully.

Step 4: Slow Cook the Patties

Cover the slow cooker with its lid and set it to cook on LOW for 4-6 hours.

This slow cooking process allows the flavors to meld together and the meat to become tender.

Step 5: Thicken the Sauce

Once the cooking time is complete, carefully remove the patties from the slow cooker and place them on a plate, covering them to keep warm.

In a small bowl, combine the cornstarch with water to make a slurry, then pour it into the slow cooker.

Turn the slow cooker to HIGH and cook for an additional 3-5 minutes until the sauce has thickened to your desired consistency.

Step 6: Serve the Dish

Once the sauce is thickened, spoon it generously over the warm patties.

Top with freshly chopped parsley for garnish.

Serve the dish hot and enjoy the rich and savory flavors.