Ingredients:

  • 1 lb (454g) ground beef (80/20 blend recommended)
  • 2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tbsp Worcestershire sauce
  • 1 medium yellow onion, thinly sliced
  • 8 oz (227g) fresh cremini mushrooms, sliced
  • 2 cups (473ml) low-sodium beef broth
  • ¼ cup (60ml) ketchup
  • ¼ cup (30g) all-purpose flour
  • 2 tablespoons water
  • Optional: Pinch of red pepper flakes

Instructions:

  1. In a large bowl, combine ground beef, garlic powder, salt, pepper, and Worcestershire sauce. Mix gently until just combined.
  2. Shape the mixture into 4 evenly sized patties. (Optional: Marinate patties in the fridge for 30 minutes).
  3. Heat a skillet over medium heat. Sauté sliced onions until softened and translucent.
  4. In the same skillet, brown the patties on both sides for 3-4 minutes per side.
  5. Transfer the browned patties and sautéed onions to the slow cooker.
  6. Add beef broth, ketchup, and sliced mushrooms to the slow cooker.
  7. In a small bowl, whisk together flour and water to create a slurry. Pour the slurry into the slow cooker and stir gently to combine.
  8. Cover and cook on low for 6-8 hours, or until the patties are tender and the gravy has thickened.
  9. Serve the Salisbury steak over mashed potatoes or rice, spooning the gravy generously over the top. Garnish with fresh parsley, if desired.