Although the weather is still hot, our summer is coming to an end as a new school year is set to begin. This school year is a little extra special to me. My son is starting preschool here in the Nonahood. I’m a bag full of mixed emotions. One thing I’m starting to prepare myself for is school lunches and easy weeknight dinners. That’s why I’m sharing one of my family’s favorite (easy) recipes for slow cooker Salisbury steak. My mom always made a pot roast on the first day of school. Since my son isn’t a fan of pot roast, I plan to start the tradition of making Salisbury steaks on the first day of school. That I know he does love and will eat a full patty on his own.

My slow cooker Salisbury steaks take time to put together because you still have to mix the ground beef and form the patties. But all the time for searing and flipping and stirring gravy has gone out the window thanks to the slow cooker. To amplify the flavor, I add slices of baby bella mushrooms and onions on the bottom of the slow cooker, followed by the meat. Then, you make the simple gravy mix and pour that on top. Close the lid and set it on high for 4 hours. I just want to note that I have not tested this recipe on low for 8 hours, but I’m sure it would be fine.

I’m so happy my slow cooker version worked out and tastes just as good as my skillet version of Salisbury steaks. The only difference is that you’re missing the crispy, seared edges of the steak. So, if you like that you could always sear in a pan for a few minutes before putting the meat in the slow cooker. I also used an oval-shaped, six-quart slow cooker. I was able to get six patties in my slow cooker without having to stack the patties. If you need to stack, I would use a layer of onions and mushrooms in between to prevent sticking.

If you’re looking for the ultimate comfort food and want to add an extra easy recipe to your repertoire, I invite you to try my Slow Cooker Salisbury Steaks recipe.

Slow Cooker Salisbury Steaks
Prep time: 15 minutes
Cook time: 4 hours
Servings: 6
Ingredients
· 1 cup baby portobello mushrooms, sliced
· 1 onion, thinly sliced
· 1 1/3 pounds lean ground beef
· 1 tablespoon steak seasoning
· 3 tablespoons Worcestershire sauce, divided
· 1 teaspoon dried onion flakes
· 1 teaspoon dried parsley
· 1/2 cup bread crumbs, plain
· 1 egg
· 3 tablespoons cornstarch, divided
· 2 cups beef broth, divided
· 1/8 teaspoon black pepper
Directions
1. Spray a large 6-quart oval slow cooker with cooking spray. Then, add the sliced mushrooms and onions to the bottom.
2. Next, prepare the ground beef mixture. Combine the ground beef, steak seasoning, 1 tablespoon of Worcestershire sauce, dried onion flakes, parsley, breadcrumbs and egg together. Mix well, then divide the mixture into 4-6 patties. Form each patty into an oval shape, pressing thin, and then place in the slow cooker (make sure you spread evenly in the slow cooker and do not stack).
3. Mix together the 2 cups of beef broth, 2 tablespoons Worcestershire sauce, 2 tablespoons cornstarch, and black pepper. Whisk until smooth, then pour on top of beef patties. Place the lid on the slow cooker and cook for 4 hours on high.
4. Once the Salisbury steak is done cooking, remove the steaks from the slow cooker. In a small bowl, add 1 tablespoon cornstarch with 2 tablespoons water. Stir the cornstarch water mixture into the gravy in the slow cooker. Mix until thickened. Serve each Salisbury steak with mushroom and onion gravy on top of egg noodles or mashed potatoes. Enjoy!

Note: Omit the extra tablespoon of cornstarch and water if your gravy is already at your desired thickness.