Slow cooker herb-infused Salisbury steak with mushroom gravy is one of those hearty, comforting meals I love to come home to. Tender, flavorful beef patties are slow-cooked in a rich, savory mushroom gravy that’s infused with aromatic herbs. It’s classic comfort food, made even easier thanks to the slow cooker doing most of the work.
Why You’ll Love This Recipe
I love how this recipe turns simple ingredients into something really satisfying. The slow cooking makes the steaks incredibly tender, while the herb and mushroom gravy adds deep, comforting flavor. It’s a great set-it-and-forget-it meal that fills the house with the most mouthwatering aroma. I serve it over mashed potatoes, rice, or egg noodles, and it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Salisbury steaks:
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Ground beef
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Breadcrumbs
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Egg
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Onion, finely chopped
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Garlic, minced
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Worcestershire sauce
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Dried thyme
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Dried parsley
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Salt
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Black pepper
For the mushroom gravy:
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Sliced mushrooms
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Onion, sliced
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Garlic, minced
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Beef broth
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Worcestershire sauce
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Tomato paste (optional, for richness)
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Cornstarch (for thickening)
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Butter or oil
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Fresh or dried rosemary and thyme
Directions
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I mix the ground beef with breadcrumbs, egg, minced onion, garlic, Worcestershire sauce, and dried herbs, then form the mixture into oval-shaped patties.
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I sear the patties briefly in a skillet with butter or oil until browned on both sides—this step locks in flavor.
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I place the patties in the bottom of my slow cooker.
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In the same skillet, I sauté the sliced mushrooms, onions, and garlic for a few minutes to bring out their flavor.
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I add the mushroom mixture to the slow cooker, then pour in the beef broth, Worcestershire, tomato paste (if using), and a few sprigs or pinches of rosemary and thyme.
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I cover and cook on low for 5–6 hours or on high for 3–4 hours.
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About 20 minutes before serving, I stir in a cornstarch slurry (cornstarch mixed with water) to thicken the gravy to my desired consistency.
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I serve it hot with plenty of gravy spooned over the steaks and my favorite side.
Servings and timing
This recipe makes 4 to 6 servings. Prep takes about 20 minutes (including browning the patties), and cooking takes 5–6 hours on low or 3–4 hours on high. I usually plan for around 6 hours total when using the low setting.
Variations
I’ve made it with ground turkey for a lighter version. If I want a deeper mushroom flavor, I add a splash of red wine or use a mix of wild mushrooms. For even more savory depth, I occasionally stir in a spoonful of Dijon mustard or a bit of soy sauce.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It also freezes well—I just let it cool completely first. To reheat, I warm it in a saucepan over low heat or in the microwave in short intervals. If the gravy thickens too much, I stir in a splash of broth or water to loosen it up.
FAQs
Do I have to brown the patties first?
I highly recommend it. Browning adds a ton of flavor and helps the patties hold their shape better during slow cooking.
Can I use canned mushrooms?
Yes, I’ve used canned mushrooms in a pinch. I drain them first and skip the sautéing step, though the flavor is a bit milder than fresh.
How can I make the gravy creamier?
I stir in a splash of heavy cream or a dollop of sour cream at the end for a richer, creamier sauce.
Can I cook this on the stovetop instead?
Yes, I’ve made this in a large skillet or Dutch oven—just simmer the patties in the gravy for about 45 minutes, covered, until tender.
What’s the best side to serve with this?
I love it over mashed potatoes, but rice, egg noodles, or even roasted veggies work great to soak up all that delicious gravy.
Conclusion
Slow cooker herb-infused Salisbury steak with mushroom gravy is the kind of meal I turn to when I want something warm, filling, and full of flavor. It’s easy to prep, lets the slow cooker do the work, and delivers tender beef in a savory, herb-packed sauce. Whether it’s a weeknight dinner or a cozy Sunday meal, this dish always brings comfort to the table.
Print
Slow Cooker Herb-Infused Salisbury Steak with Mushroom Gravy
- Prep Time: 20 minutes
- Cook Time: 5 hours (low)
- Total Time: 5 hours 20 minutes
- Yield: 4–6 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Halal
Description
Slow cooker herb-infused Salisbury steak with mushroom gravy is a hearty and comforting dish featuring tender beef patties simmered in a rich, savory gravy infused with herbs and mushrooms. It’s a set-it-and-forget-it meal perfect for cozy dinners.
Ingredients
- For the Salisbury steaks:
- 1 1/2 lbs ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the mushroom gravy:
- 8 oz mushrooms, sliced
- 1 small onion, sliced
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp tomato paste (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (slurry)
- 2 tbsp butter or oil (for sautéing)
- 1/2 tsp dried rosemary or 1 sprig fresh rosemary
- 1/2 tsp dried thyme or 1 sprig fresh thyme
Instructions
- In a large bowl, mix ground beef, breadcrumbs, egg, chopped onion, garlic, Worcestershire sauce, dried thyme, parsley, salt, and pepper until just combined.
- Shape into 4–6 oval patties.
- Heat a skillet with butter or oil and sear patties for 2–3 minutes per side until browned. Transfer to slow cooker.
- In the same skillet, sauté sliced mushrooms, onions, and garlic until softened, about 5 minutes.
- Transfer mushroom mixture to the slow cooker.
- In a bowl, whisk together beef broth, Worcestershire sauce, and tomato paste. Pour over patties and vegetables.
- Add rosemary and thyme. Cover and cook on low for 5–6 hours or high for 3–4 hours.
- About 20 minutes before serving, stir in the cornstarch slurry to thicken the gravy.
- Serve hot over mashed potatoes, rice, or egg noodles, spooning gravy generously over each serving.
Notes
- Browning the patties adds depth and helps them hold together better during cooking.
- Canned mushrooms can be used in place of fresh—drain and skip the sautéing step.
- Add heavy cream or sour cream at the end for a richer, creamier gravy.
- To make this on the stovetop, simmer the patties in the gravy covered for about 45 minutes.
- Pairs well with mashed potatoes, rice, or noodles to soak up the savory sauce.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 370
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 27g
- Cholesterol: 115mg
