Slow Cooker Salisbury Steak Recipe

Ground beef: The main protein for the patties, providing a rich and meaty base.

Bread crumbs: Helps bind the patties together and adds texture.

Milk: Adds moisture to the patties, ensuring they stay tender.

Onion: Adds flavor and a bit of crunch to the patties.

Egg: Acts as a binder to hold the patties together.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of heat and depth to the patties.

Vegetable oil: Used for browning the patties before slow cooking.

Condensed french onion soup: Adds a rich, savory flavor to the gravy.

Condensed cream of mushroom soup: Provides a creamy base for the gravy.

Dry au jus mix: Adds depth and richness to the sauce.

Water: Helps to thin out the gravy and ensure it covers the patties.

When shaping the patties, make sure they are uniform in size and thickness to ensure even cooking. Additionally, when browning the patties in the skillet, avoid overcrowding. This allows for proper browning and prevents steaming, which enhances the flavor and texture of the Salisbury steak.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and provides a similar texture and flavor profile.

• bread crumbs - Substitute with crushed crackers: Crushed crackers can provide the same binding effect and add a slightly different texture.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that won't alter the flavor significantly.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• egg - Substitute with flax egg: A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) is a great vegan alternative that helps bind the ingredients.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and umami, reducing the need for additional salt.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• vegetable oil - Substitute with olive oil: Olive oil is a healthier fat option and adds a subtle flavor.

• condensed french onion soup - Substitute with beef broth with caramelized onions: Beef broth with caramelized onions can replicate the rich flavor of french onion soup.

• condensed cream of mushroom soup - Substitute with homemade mushroom sauce: A homemade mushroom sauce made with fresh mushrooms, cream, and broth can provide a fresher and more flavorful alternative.

• dry au jus mix - Substitute with beef bouillon granules: Beef bouillon granules can provide a similar depth of flavor and richness.

• water - Substitute with beef broth: Beef broth adds more flavor compared to plain water, enhancing the overall taste of the dish.

• Allow the Salisbury steak to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the patties soggy.

• For short-term storage, place the cooled patties and gravy in an airtight container. Store in the refrigerator for up to 3-4 days.

• If you plan to freeze the Salisbury steak, arrange the cooled patties in a single layer on a baking sheet lined with parchment paper. Freeze until solid, about 2-3 hours. This step prevents the patties from sticking together.

• Once the patties are frozen, transfer them to a freezer-safe bag or container. Pour the gravy into a separate freezer-safe container or bag. Label with the date and contents.

• To reheat from the refrigerator, place the patties and gravy in a skillet over medium heat. Cover and cook until heated through, about 10-15 minutes. Stir occasionally to prevent sticking.

• To reheat from frozen, thaw the patties and gravy in the refrigerator overnight. Alternatively, you can use the microwave's defrost setting. Once thawed, follow the same reheating instructions as for refrigerated Salisbury steak.

• For a quicker reheating option, place the frozen patties and gravy in a slow cooker. Cover and cook on low for 3-4 hours, or until heated through. This method ensures the meat remains tender and the gravy is evenly warmed.

• Serve the reheated Salisbury steak with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh green salad. Enjoy the comforting flavors of this classic dish anytime!

• Preheat your oven to 350°F (175°C). Place the leftover Salisbury steak in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 20-25 minutes, or until thoroughly warmed.

• For a quicker option, use the microwave. Place the steak on a microwave-safe plate, cover it with a microwave-safe lid or another plate to prevent drying out, and heat on medium power for 2-3 minutes. Check and stir halfway through to ensure even heating.

• If you prefer stovetop reheating, add a splash of water or beef broth to a skillet over medium-low heat. Place the Salisbury steak in the skillet, cover with a lid, and heat for about 10 minutes, turning occasionally until warmed through.

• For those with an air fryer, preheat it to 350°F (175°C). Place the steak in the basket, ensuring they are not overlapping, and heat for 5-7 minutes, checking halfway through to avoid overcooking.

• If you have a sous-vide machine, set it to 140°F (60°C). Place the Salisbury steak in a vacuum-sealed bag or a zip-lock bag using the water displacement method. Submerge the bag in the water bath and heat for about 45 minutes to an hour for perfectly reheated, juicy steak.

• Mixing bowl: Use this to combine the ground beef, bread crumbs, milk, onion, egg, salt, and pepper.

• Skillet: This is essential for browning the patties on both sides before transferring them to the slow cooker.

• Spatula: Handy for flipping the patties in the skillet to ensure they brown evenly.

• Slow cooker: The main appliance for cooking the Salisbury steak slowly and thoroughly over five hours.

• Measuring cups: Necessary for accurately measuring the bread crumbs, milk, and water.

• Measuring spoons: Use these to measure out the salt, pepper, and vegetable oil.

• Knife: Needed for finely chopping the onion.

• Cutting board: Provides a safe surface for chopping the onion.

• Mixing spoon: Useful for mixing the soups, au jus mix, and water before pouring over the patties.

• Plate: To hold the browned patties temporarily before placing them in the slow cooker.

Prepare ingredients ahead: Chop the onion and measure out the bread crumbs, milk, and seasonings the night before.

Use pre-made patties: Buy pre-formed ground beef patties to skip the shaping step.

One-pot method: Brown the patties directly in the slow cooker if it has a sauté function.

Mix sauces in advance: Combine the soups, au jus mix, and water in a jar and refrigerate until needed.

Double the recipe: Make extra patties and freeze them for a quicker meal next time.