The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
This slow cooker Salisbury steak only asks for a few minutes of your time. You stack everything in the pot and walk away. Hours later, your kitchen smells like a cozy diner.
It’s my go-to on busy weeknights. I want real comfort food, but I don’t want a sink full of dishes.
What You Need
For the patties:
- 1 1/2 lbs ground beef, shaped into 4 raw patties
For the gravy:
- 1 packet (1 oz) dry onion soup mix
- 1 packet (1 oz) brown gravy mix
- 1 cup beef broth
For the top:
- 1 medium yellow onion, sliced into rings
How to Make Slow Cooker Salisbury Steak
- Lay the raw patties in a single layer on the bottom of your slow cooker. You don’t need to brown them.
- Pile the onion rings on top of the patties.
- Sprinkle the onion soup mix and the brown gravy mix over everything.
- Pour the broth in slowly around the edges. This keeps it from rinsing the seasoning off the patties.
- Put the lid on. Cook on LOW for 5 to 6 hours, or on HIGH for 3 hours, until the patties are cooked through and tender.
- Serve hot over mashed potatoes or egg noodles. Spoon plenty of extra onion gravy on top.
Prep: 10 minutes | Cook: 5 to 6 hours on LOW, or 3 hours on HIGH | Serves: 4
Why Raw Patties Work So Well
Raw patties sound wrong, but they’re not. They cook low and slow in liquid, so they stay soft. A seared patty would go dry. Plus, any fat they give up ends up in the gravy, which is exactly where you want it.
The onions sit on top for a reason. They steam down into the dry mixes as everything cooks. That makes the gravy sweet and savory instead of just salty.
The broth matters too. If you dump it over the top, it washes the seasoning right off the meat. So pour it slowly around the edges.
Tips for the Best Gravy
Keep the lid closed. Every peek lets the heat out, and that adds more cooking time.
Skip the extra salt. Both packets already carry plenty.
The patties are soft when they’re done. Lift them out with a wide spatula, because tongs make them fall apart.
Leftovers keep in the fridge for up to 3 days. Reheat them gently with a splash of broth to loosen the gravy.
Variations
Green beans or peas on the side balance out all that gravy. I’d do that one every time.
Sliced mushrooms under the onions are good too.
Make-Ahead Notes
Shape the patties the day before and keep them covered in the fridge. Then stop there. Don’t load the whole pot the night before. Everything else takes five minutes in the morning.
Salisbury Steak FAQ
Do I have to brown the patties first?
No. Skip it. That’s the whole point of this recipe.
Can I cook it on HIGH?
Yes, 3 hours on HIGH works when dinner sneaks up on you. But I’d pick LOW every time, because the patties come out more tender.
What do I serve with Salisbury steak?
Mashed potatoes or egg noodles. Both catch the gravy well. I go with mashed potatoes when it’s cold out and noodles when I want less work.
Can I use ground turkey?
I wouldn’t. Turkey is leaner, so the patties turn out drier. Stick with beef.
How do I store leftovers?
Keep them in the fridge for up to 3 days, with the patties sitting in the gravy. Warm them slowly with a splash of broth.
Final Thoughts
Spoon extra gravy over everything. Then add a small pile of green beans so you can say you had a vegetable. Eat at the table, not standing at the counter. That’s Sunday dinner, sorted.
Lazy Sunday Salisbury Steak With Onion Gravy
Slow cooker Salisbury steak made with raw patties, onion soup mix, brown gravy mix and beef broth. No browning, no extra dishes, and a rich onion gravy to spoon over mashed potatoes or egg noodles.
Ingredients
Method
- Lay the raw patties in a single layer on the bottom of your slow cooker. No browning needed.
- Pile the onion rings on top of the patties.
- Sprinkle the onion soup mix and the brown gravy mix over everything.
- Pour the broth in slowly around the edges so it doesn’t rinse the seasoning off the patties.
- Put the lid on and cook on LOW for 5 to 6 hours, or on HIGH for 3 hours, until the patties are cooked through and tender.
- Serve hot over mashed potatoes or egg noodles, with plenty of extra onion gravy spooned on top.
Notes
Keep the lid closed while it cooks. Every peek lets the heat out and adds to your cooking time. Leftovers keep in the fridge for up to 3 days. Reheat gently with a splash of broth to loosen the gravy. Add green beans or peas on the side to balance out all that gravy. Cook time shown is for LOW (6 hours); on HIGH it takes about 3 hours.
