Slow Cooker Salisbury Steak (Print Format)
Tender beef meatballs with rich mushroom-onion gravy served over creamy mashed potatoes.
# Ingredients:
→ Meatballs
01 -
1 lb lean ground beef (80% lean)
02 -
1/2 cup plain panko breadcrumbs
03 -
1/3 cup milk
04 -
1 large egg, slightly beaten
05 -
1 tbsp Montreal steak seasoning
06 -
1 tbsp soy sauce
→ Gravy and Vegetables
07 -
2 tbsp unsalted butter, melted
08 -
1 tbsp tomato paste
09 -
1/2 tsp salt
10 -
2 cups yellow onions, thinly sliced
11 -
8 oz mushrooms (cremini or white button), thinly sliced (about 3 cups)
12 -
1 cup beef broth
→ Slurry
13 -
2 tbsp cornstarch
14 -
2 tbsp cold water
→ To Serve
15 -
1 pouch (4.7 oz) prepared creamy butter mashed potatoes
16 -
2 tbsp fresh Italian flat-leaf parsley, chopped
# Steps:
01 -
Spray a 5- or 6-quart oval slow cooker with nonstick spray. In the slow cooker, combine melted butter, tomato paste, and salt. Add thinly sliced onions and mushrooms, tossing to coat evenly. Stir in beef broth and mix thoroughly to create the flavor base.
02 -
In a large bowl, gently combine ground beef, panko breadcrumbs, milk, beaten egg, Montreal steak seasoning, and soy sauce. Form approximately 24 meatballs, each about 1 1/2 inches in diameter.
03 -
Arrange meatballs evenly over the vegetable mixture in the slow cooker. Cover and cook on Low heat for 3 to 4 hours, until meatballs reach 165°F internally and vegetables are tender.
04 -
Whisk cornstarch and cold water to form a slurry. Stir it into the slow cooker, cover again, increase heat to High, and cook for 5 to 10 minutes until the gravy thickens to a rich, silky consistency.
05 -
Spoon meatballs and mushroom-onion gravy over prepared creamy butter mashed potatoes. Garnish with chopped fresh Italian parsley before serving.
# Tips:
01 -
For optimal flavor, do not skip tossing onions and mushrooms in butter and tomato paste before slow cooking to develop a savory base.