Slow Cooker Salisbury Steak

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

Directions

1. Prepare the Patties: In a large bowl, combine the ground beef, egg, minced onion, breadcrumbs, crushed garlic, salt, and pepper. Mix well and shape into small patties, approximately 3/4 inch thick.
2. Prepare the Slow Cooker: Place the sliced onions and mushrooms at the bottom of the slow cooker to create a bed for the patties.
3. Brown the Patties: In a skillet over medium heat, brown the steak patties on both sides. This step enhances the flavor. Once browned, transfer the patties to the slow cooker, placing them on top of the onions and mushrooms. (Note: You can place the raw patties directly into the slow cooker, but browning them first is highly recommended for optimal taste.)
4. Prepare the Gravy: In a bowl, mix the beef broth, brown gravy mix, and, if using, the ketchup and Dijon mustard. Pour this mixture over the patties and vegetables in the slow cooker.
5. Cook: Cover the slow cooker and cook on low for 5 hours.
6. Thicken the Gravy: After 5 hours, remove the patties from the slow cooker. Turn the slow cooker to high. Whisk the cornstarch into the gravy mixture in the slow cooker and cook until the sauce thickens.
7. Finish and Serve: Return the patties to the slow cooker, ensuring they are well-coated with the sauce. Serve hot.