Ingredients:
For the Patties:
1 1/2 pounds ground beef
1 egg
1/4 cup minced onion
1/4 cup breadcrumbs
1 clove garlic, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
For the Gravy:
1 small onion, sliced
6 ounces mushrooms, sliced
1 1/2 cups beef broth
1 package brown gravy mix
1 tablespoon ketchup (optional)
1 tablespoon Dijon mustard (optional)
2 tablespoons cornstarch
Instructions:
Prepare the Patties: In a large mixing bowl, combine ground beef, egg, minced onion, breadcrumbs, crushed garlic, salt, and pepper. Mix until well combined.
Shape the Patties: Divide the beef mixture into equal portions and shape them into oval-shaped patties, about 1/2 inch thick.
Brown the Patties: Heat a skillet over medium-high heat and lightly grease it with oil. Brown the patties on both sides, working in batches if necessary, until they are golden brown. Transfer the browned patties to the slow cooker.
Prepare the Gravy: In the same skillet, add sliced onion and mushrooms. Cook until softened and lightly browned, about 5-7 minutes. Transfer the cooked onion and mushrooms to the slow cooker, arranging them around the patties.
Mix the Gravy: In a mixing bowl, whisk together beef broth, brown gravy mix, ketchup (if using), and Dijon mustard (if using) until smooth. Pour the gravy mixture over the patties, onions, and mushrooms in the slow cooker.
Slow Cook: Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, or until the patties are cooked through and tender.
Thicken the Gravy: In a small bowl, mix cornstarch with a few tablespoons of cold water until smooth. Stir the cornstarch mixture into the gravy in the slow cooker. Cook on high heat for an additional 15-30 minutes, or until the gravy has thickened.
Serve: Once the gravy has thickened, serve the Salisbury steak patties hot, spooning the gravy and mushrooms over the top. Enjoy with mashed potatoes, rice, or your favorite side dish.