For those days when you’re pressed for time, here’s a quick dinner idea. Tonight, try this Crockpot Salisbury Steak Recipe!
At my house, this is a delicious comfort food staple. When you think of a warm, filling, home-cooked meal, think Salisbury steak.
At the very least, you should do so today! That’s what I came up with. You can make this meal in the crockpot to make it even easier! I’ve got your attention now!
WHY YOU’LL LOVE THIS RECIPE
One of our favorite recipes is crockpot salisbury steak because it’s hearty and comforting but doesn’t require much effort. It’s also easy on the wallet!
WHAT IS SALISBURY STEAK?
Salisbury Steak is a traditional American dish made of ground beef and other ingredients that is typically served with a rich brown gravy or sauce.
Since 1897, the name has been used to describe a ground beef patty used as a main entree. It is derived from James Salisbury.
While it has been around for more than a century, its popularity skyrocketed with the invention of frozen TV dinners, and it has remained a staple of pre-made convenience meals ever since.
I had a feeling this versatile meal would make an appearance on the menu soon. It’s so easy and satisfying.
You can make this ahead of time and freeze it. For that purpose, I like to buy those cheap aluminum pans from the dollar store.
I enjoy cooking ahead of time. It gives me such a sense of accomplishment to see all of the meals stacked up and ready to go in the freezer.
When preparing a meal for dinner, double the amount and freeze one. Then you won’t have to make the same mistake the next time.
That is a fantastic time-saving tip. Cooking ahead of time allows you to feed your family without resorting to a drive-through on those hectic days.
You don’t have to spend hours in the kitchen to feel like Martha Stewart. You can bake the Salisbury Steak in the oven or, as I did this evening, place it in the crockpot.
I just put mine in the crockpot around 3 p.m. and went outside to play with the kids. We were ready to eat after I mashed some potatoes and opened a bag of salad!
That’s my kind of food. The kind that doesn’t require any attention, is simple to clean, and everyone licks their plates clean!
- Portobello Mushrooms – I prefer baby Portabella mushrooms. The price of the mushrooms at the grocery store will determine whether I buy them pre-sliced or slice them myself.
- Onion – I like to use one medium-sized onion that has been thinly sliced so that it cooks evenly.
- Lean Ground Beef – Because beef broth already contains some fat, I prefer to use lean ground beef when cooking with it.
- Seasoning – I season with a combination of Montreal Steak Seasoning, dried onion flakes, dried parsley, and black pepper. I don’t use salt because the Montreal Steak Seasoning, beef broth, and Worcestershire sauce are all salty enough for the meat.
- Worcestershire Sauce – A small amount of this sauce adds so much flavor to not only the meat but also the gravy!
- Breadcrumbs – To season and fill the ground beef in this recipe, you can use either plain or Italian breadcrumbs. If properly mixed in, you’ll never notice any breadcrumbs in the meat.
- One egg is all that is required to help bind and keep the meat moist.
- Cornstarch – I prefer to make gravy with cornstarch. It eliminates the flour flavor and keeps the gravy gluten-free.
- If you don’t have beef broth on hand, you can substitute water. Just be aware that the gravy will be less flavorful.
WHAT SIZE CROCKPOT
This recipe appeals to me because it does not necessitate the use of a large crockpot.
This recipe can be made in a 4 quart or larger slow cooker. If you want to make more steaks or double the recipe, you’ll need a 6 quart crockpot.
HOW TO MAKE SALISBURY STEAK FROM SCRATCH
- Using your hands, combine the ground beef, onion soup mix, pepper, oregano, thyme, Italian seasoning, bread crumbs, and milk in a large mixing bowl. Form into 6 beef patties.
- In a large skillet over medium-high heat, heat the oil. Coat the steak patties in flour, then place them in a hot skillet to brown on both sides quickly.
- Stack the browned patties in the slow cooker, one on top of the other. Stack the beef patties on top of one another and evenly distribute them across the bottom of the Crock Pot liner.
- In a medium mixing bowl, combine the gravy ingredients. Combine the mushroom soup, au jus mix, and beef broth in a mixing bowl. Pour the mixture over the patties in an even layer.
- Cook on Low for 4 to 5 hours or High for 2-3 hours, or until ground beef is tender.
This recipe is very simple to convert to a gluten-free meal! You’ll need to replace a few ingredients with gluten-free alternatives.
- Bread crumbs can be replaced with gluten-free bread crumbs or crushed rice Chex.
- Use a gluten-free gravy mix as well. This Homemade Gravy Mix Recipe is fantastic!
- As always, double-check the rest of your ingredients to ensure they’re gluten-free.
CAN I USE TURKEY INSTEAD OF BEEF?
Yes. You can use lean ground turkey instead of lean ground beef. Change the beef broth to chicken broth and the au jus or beef gravy packet to a turkey gravy packet.
TIPS FOR CROCKPOT SALISBURY STEAK
This Easy Salisbury Steak can be made in a skillet, but I prefer it in the slow cooker because it can be prepared ahead of time and is ready when we get home from soccer practice.
- Homemade patties: It doesn’t take long to make homemade beef patties, and they taste fantastic.
- Sear the Patties: Searing the beef patties simply helps them hold their shape without falling apart, and browning meat always adds extra flavor!
- Optional Freeze: I frequently double the beef patties in this recipe and freeze half of them (without browning them first) for later use. If you have pre-made frozen beef patties on hand, they can also be used in this recipe with great success.
- Ground Turkey Option: We’ve had great success with this recipe using ground turkey (I also add a bit of celery to the mixture) and turkey gravy. The patties are always flavorful and fork tender.
Frequently Asked Questions
Yes! Slow cooking steak is an excellent way to consistently produce savory and tender fillets. Slow cooking steak for several hours allows the flavors to fully saturate the meat, resulting in a truly mouth-watering, delectable dish.
There isn’t much of a difference. The Salisbury Steak is presumed to be entirely beef, but meat loaf is only expected to be mostly meat. Whatever that means. The Salisbury Steak is supposed to be shaped like a small steak. Meatloaf is typically served in the form of a slice from a loaf.
The problem with Salisbury Steak is that the patties can be dry, tough, and flavorless at times. The potato flakes in this recipe help to keep the steaks tender and moist. The potato flakes are reconstituted with milk before being mixed into the ground beef mixture.
Cornstarch, potato starch, and chickpea flour are a few pantry-friendly ways to thicken slow cooker soups, stews, and sauces. A tablespoon or two of any, added near the end of cooking, will thicken sauces particularly well.