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Salisbury Steak Patties with Mushroom Gravy
Andre Lewis

Salisbury Steak Patties with Mushroom Gravy

Ground beef becomes eight proper patties instead of another loose filling, and mushrooms turn the broth into diner gravy. Sear both sides before stacking them in the crock. The patties are tender, so lift them with a wide spatula rather than stabbing them with a fork.
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Prep Time 30 minutes
Cook Time 5 hours 30 minutes
Total Time 6 hours
Servings: 8
Ingredients Method

Ingredients
  

  • 2 1/2 lbs 85-percent lean ground beef
  • 1 cup plain dry breadcrumbs
  • 1 large egg
  • 1/2 cup finely diced yellow onion
  • 2 tbsp Worcestershire sauce divided
  • 2 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 tbsp neutral oil
  • 1 1/2 lbs cremini mushrooms sliced
  • 3 cups low-sodium beef broth
  • 1/4 cup all-purpose flour

Method
 

  1. Mix the beef, breadcrumbs, egg, onion, 1 tablespoon Worcestershire, salt and pepper gently and shape 8 oval patties.
  2. Brown the patties in the oil in 2 batches for 3 minutes per side and transfer them to a 6-quart crockpot.
  3. Brown the mushrooms in the same skillet for 6 minutes and scatter them over the patties.
  4. Whisk the broth, flour and remaining Worcestershire until smooth, pour it into the crock, and cook covered on low for 5 hours until the patties reach 160°F.
  5. Lift the patties onto plates and stir the mushroom gravy before spooning it over them.