Directions
1. In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, salt, pepper, and Worcestershire sauce. Mix until just combined.
2. Shape the mixture into 4 to 6 oval patties.
3. Heat the vegetable oil in a skillet over medium-high heat. Brown the patties on both sides, about 3-4 minutes per side. Transfer the browned patties to the slow cooker.
4. In the same skillet, add the sliced mushrooms and sauté until they begin to brown, about 5 minutes. Add the mushrooms to the slow cooker.
5. In a bowl, mix together the condensed cream of mushroom soup and beef broth. Pour this mixture over the patties in the slow cooker.
6. Cover and cook on low for 4-5 hours or until the patties are cooked through.
7. About 30 minutes before serving, mix the cornstarch and water in a small bowl. Stir this slurry into the slow cooker to thicken the gravy.
8. Serve the Salisbury steaks with the mushroom gravy, garnished with chopped parsley.
Variations & Tips
For a lighter version, you can substitute ground turkey for the beef. If you’re looking to add more vegetables, try incorporating finely grated carrots or zucchini into the meat mixture. For a deeper mushroom flavor, use a variety of mushrooms like cremini or shiitake. If you prefer a more robust gravy, consider adding a splash of red wine or a teaspoon of Dijon mustard to the sauce.
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