Remember those good ole days when grandma would make her delicious version of Salisbury steak for you? Those were the days, right? Well, now you’re busy, you have a life, and you’ve got things to do… so, whipping up your favorite classics can be a challenge, correct? We thought so. Let us give you a hand! All-Day Salisbury Steak lets your tastebuds travel down memory lane without having to be super hands-on in the making of it. You simply fry the juicy, crusty patties in the skillet and toss pretty much everything else into the slow cooker. And just like that you have a massive feast served with gravy and mashed potatoes, just like sweet granny always made it. It doesn’t matter what you have on your calendar for today, All-Day Salisbury Steak makes sure you get to eat what you’re craving!
Ingredients
- 1 1/2 pounds 85% lean ground beef
- 1/3 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 cup fresh flat-leaf parsley, chopped, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 tablespoon olive oil
- 1 (8-ounce) package sliced cremini mushrooms
- 1 1/2 cups yellow onion, thinly sliced
- 1 1/2 cups beef broth
- 2 teaspoons ketchup
- 2 teaspoons Worcestershire sauce
- 3/4 teaspoon Dijon mustard
- 1 1/2 tablespoons cornstarch
- 1 1/2 tablespoons water
- mashed potatoes, to taste, for serving
Directions
Step 1 –In a large bowl, combine the beef, the panko, the egg, the garlic powder, the onion powder, the paprika, 2 tablespoons of the parsley, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and gently mix it until all the seasonings are evenly distributed.
Step 2 –Form the beef mixture into four 3/4-inch-thick patties.
Step 3 –In a large nonstick skillet over medium heat, heat the oil.
Step 4 –Add the patties in a single layer to the oil and cook until they are browned on both sides, about 4-5 minutes per side.
Step 5 –Transfer the patties to a plate.
Step 6 –Return the skillet to the heat, add the mushrooms and the onion, and cook, stirring occasionally, until they are softened, about 2 minutes.
Step 7 –Transfer the mushroom mixture to a 6-quart slow cooker.
Step 8 –Place the patties in a single layer on top of the mushroom mixture.
Step 9 –In a bowl, whisk the broth, the ketchup, the Worcestershire sauce, and the Dijon mustard together.
Step 10 –Pour the ketchup mixture over the patties.
Step 11 –Cover the slow cooker and cook on low heat until everything is heated through, about 4-5 hours.
Step 12 –Transfer the patties to a platter and cover them with foil to keep them warm.
Step 13 –Increase the slow cooker heat to high.
Step 14 –In a small bowl, whisk the cornstarch and the water together.
Step 15 –Whisk the cornstarch mixture into the sauce.
Step 16 –Cook the sauce, uncovered and stirring often, until it has thickened, about 3 minutes.
Step 17 –Stir the remaining parsley into the gravy and season with the remaining salt and the remaining pepper.
Step 18 –Serve the gravy over the patties with the mashed potatoes.
