Growing up, I thought Salisbury steak was something you found in frozen TV dinners, the kind with the little brownie in one corner and mashed potatoes no one actually ate. Then one cold Sunday, I made it from scratch in the slow cooker and realized I had totally underestimated it my whole life.
I mostly made this recipe because I needed something filling and cheap that didn’t need much attention. I had ground beef in the fridge, onions on the counter and enough motivation to throw a few ingredients together and let the slow cooker do its thing. That’s the best kind of cooking these days, honestly.
A few hours into cooking and the gravy was smelling so good. Rich beef, onions, mushrooms and that deep savory smell that makes the whole house feel warmer – instantly. It reminded me of the kind of dinners people used to have before everyone got so obsessed with fancy ingredients and complicated techniques.
Just plain old comfort food. By dinner time the patties were fork tender and the gravy had thickened into this rich sauce that just cried out for mashed potatoes underneath it.
At dinner no one said much except to ask for more gravy. That usually tells me all I need to know. I now make this recipe anytime I want something cozy and home made tasting without a lot of work. It tastes like the kind of meal somebody’s grandmother probably served on a rainy evening with warm rolls and iced tea waiting nearby. Also, leftovers somehow taste even better the next day. I don’t know why exactly, but I’m not complaining.
Ingredients
For the patty’s:
- 1 ½ lbs ground meat
- 1/2 c. bread crumbs
- 1 egg
- 1 tsp garlic powder
- Salt and black pepper
For the gravy
- 1 onion, sliced
- 1 c mushrooms, sliced 2 c beef broth
- 1 pkg. brown gravy mix
Directions
