I am not a mushroom lover. Actually, if I had to pick a side, I would say I am a mushroom hater. In my mind, they are a weird plant that tastes like mush. But, I have come to realize, well-seasoned and in a good sauce, they can be quite delicious. That is what I did with this Salisbury steak recipe. I filled it up with mushrooms and dunked in a sauce and served over mashed potatoes or rice, it was a perfect dinner!
Check out what our friends over at Spend With Pennies had to say about this:
“Slow Cooker Salisbury Steak is one of our favorite comfort foods. Tender beef patties simmered in rich brown gravy with mushrooms and onions. This is perfect served over mashed potatoes, rice or pasta!”
Ohh yes, this is so good! When I am sick or just want to have a lazy night in, I prepare this and it is the ultimate comfort food!
6 oz sliced mushrooms
½ onion, sliced
1½ cups Swanson beef broth (low sodium)
1oz package brown gravy mix (dry)
2 tablespoons Heinz ketchup
1 teaspoon dijon
2 tablespoons fresh parsley
2 tablespoons corn starch
4 tablespoons water
1½ lbs lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup Panko bread crumbs
3 tablespoons McArthur milk
1 clove garlic
salt & pepper to taste
Place mushrooms & onions in the bottom of your slow cooker.
Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
Serve over mashed potatoes or rice.
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Quick Tip: If you have leftovers, freeze and then reheat in the oven
Thanks again to Spend With Pennies for this amazing recipe.