The school year is winding down. I’m busy chaffering children to and from rehearsals for recitals, concerts, church programs. When I add the travel time to our regular schooling schedule, that doesn’t leave me much time for cooking. However, that doesn’t worry me much at all. I’ve got a slow cooker and I’m not afraid to use it!
Today’s Taste Tested Tuesday is a recipe I prepared last night. Slow Cooker Salisbury Steak was well received by all. (Ladies, don’t you just love it when that happens?) The meat was juicy, tender, and flavorful, while the juices and broth in the slow cooker helped create the awesome gravy we enjoyed over rice. Best, of all the recipe took very little prep time.
I didn’t want to use a recipe with canned cream soup, so I created this recipe. I chose to use ground beef with an 80/20 lean to fat ratio, but you can use whatever ratio you wish. Most of the time I brown beef before placing it into the slow cooker, but you can skip that step if you wish. Be sure to use a slow cooker that is at least 6 quarts to ensure that everything fits.
Ground beef has fat, so I always use my OXO gravy separator to remove the fat before making the gravy. Once the fat has been drained, I begin to make the gravy. If you’ve never used a gravy separator before, I highly recommend using one. Here’s a YouTube video that explains the usage of and the science behind the gravy separator.
Slow Cooker Salisbury Steak
¼ cup canola oil
2 pounds lean ground beef
2 tablespoons steak seasoning
2 teaspoons garlic powder
1 medium onion, finely chopped
2 large eggs
¼ cup breadcrumbs
1 pound mushrooms, sliced thin
4 cups low sodium beef broth, divided
2 tablespoons steak sauce
1 packet onion soup mix
2-4 teaspoons cornstarch
In a large skillet, heat the canola oil over medium high heat. In a large bowl, combine the beef, steak seasoning, garlic powder, onion, egg, and breadcrumbs. Create 6 to 8 large and evenly sized beef patties.
Brown the beef patties on both sides and them place them into the slow cooker. In order to fit inside the patties, will need to overlap a bit.
In a separate large bowl, combine the mushrooms, 2 cups of beef broth, onion soup mix, and steak sauce. Pour the mushroom broth mixture evenly over the beef patties.
Cover, and cook on low for 4 to 6 hours. When the steaks are done, remove them from the slow cooker and set them inside a deep baking dish.
Prepare the gravy by pouring the broth from the slow cooker into a medium size pot. Add the remaining two cups of beef broth and heat the mixture until it simmers lightly.
Slowly add 2 teaspoons of cornstarch and whisk it into the broth. The gravy will begin to thicken. If you wish to have a thicker gravy, add more cornstarch one teaspoon at a time. If necessary, pour gravy through a strainer to remove any lumps.
Serve the Salisbury Steaks over rice, mashed potatoes, or noodles.
© 2014, Andrea Thorpe. All rights reserved.