One great thing about this recipe is that it makes excellent leftovers. The next day, you can easily turn the patties into sandwiches, or eat them as is. This is the perfect recipe to turn into lunch the next day, so be sure to make enough! You’ll want to gobble them all up till they are gone if you are anything like me and my family. Thank you again goes to the chef behind Spend with Pennies, who took a classic family favorite and turned it into something that suits my lazy cooking style perfectly. I can’t wait to make it again!

 

Ingredients

6 oz. sliced mushrooms

1/2 onion, sliced

1 1/2 cups beef broth

1 oz. package brown gravy mix

2 tablespoons ketchup

1 teaspoon Dijon mustard

2 tablespoons fresh parsley

2 tablespoons corn starch

4 tablespoons water

 

BEEF PATTIES:

1 1/2 lbs. lean ground beef

1 egg yolk

1/4 cup minced onion

1/3 cup Panko bread crumbs

3 tablespoons milk

1 clove garlic

salt & pepper to taste

 

Instructions

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.

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Quick tip: While it’s a classic meal to serve Salisbury steak with noodles, consider serving over mashed potatoes or rice as well, for a delicious take on this dish.

Recipe and image courtesy of Spend with Pennies