Crockpot Salisbury Steak

For the Patties:

1 ½ pound lean ground beef

½ cup breadcrumbs

1 large egg

½ teaspoon salt

½ teaspoon pepper

1 tablespoon Worcestershire sauce

For the Gravy:

½ onion

4 ounces mushrooms

1 packet brown gravy mix or 2 ounces of home brown gravy mix

2 cups beef broth

1 tablespoon Worcestershire sauce

1 teaspoon Dijon mustard

2 tablespoons cornstarch

2 tablespoons cold water

Top of Form

Bottom of Form

Instructions

In a mixing bowl, combine 1 ½ pounds ground beef, ½ cup breadcrumbs, 1 beaten egg, ½ teaspoon salt, ½ teaspoon pepper, and 1 tablespoon Worcestershire sauce. Mix gently and form into 6 even patties.

Brown the patties in a large skillet over medium-high heat for about 3 minutes per side. Do not cook them all the way through.

Place ½ sliced onion and 4 ounces sliced mushrooms in the bottom of a 6-quart crock pot. Place the patties on top.

In a bowl, whisk together 1 packet brown gravy mix, 2 cups beef broth, 1 tablespoon Worcestershire sauce, and 1 teaspoon Dijon mustard. Pour over the patties in the crock pot.

Cover and cook on low for 4–5 hours or on high for 3 hours, until the internal temperature reaches 165°F.

Remove the patties and set aside.

In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water. Stir into the crock pot.

Cover and cook on high for 15–20 minutes until the gravy thickens. Return the patties to the crock pot.

Serve warm over mashed potatoes and enjoy!