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This Week's Top Recipes

Backcountry Salisbury Steak

BeefSlow CookerSouthern

Time: 5 hours 30 minutes

Yield: 8 servings

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About

Backcountry Salisbury Steak gets creative in how it makes the classic dish. It calls on the slow cooker to ensure the juicy, savory, tender patties are cooked perfectly, and the gravy really melds together into a luscious sauce with plenty of tangy, garlic-infused beef flavor. In the welcoming spirit of the country, Backcountry Salisbury Steak makes enough for everyone at your table, and they'll all want to share in the beefy goodness!

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Ingredients

  • For the patties:
  • 2 pounds lean ground beef
  • 1 large egg, well-beaten
  • 1/2 cup plain breadcrumbs
  • 1 (1-ounce) packet beef onion soup mix
  • 3 tablespoons milk
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • For the gravy:
  • 2 (14.5-ounce) cans beef broth
  • 1 (1-ounce) packet au jus gravy mix
  • 4 cloves garlic, minced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 cup water
  • 2 tablespoons cornstarch
  • fresh parsley, optional, to taste, chopped, for garnish

Directions

Step 1 -In a large bowl, mix together the beef, the egg, the breadcrumbs, the onion soup mix, the milk, and 1 tablespoon of the Worcestershire sauce until well-combined. You may use your clean hands for this.

Step 2 -Divide the beef mixture into eight even patties.

Step 3 -Place the flour on a small plate.

Step 4 -Dip the patties on both sides in the flour, tapping off any excess.

Step 5 -In a large skillet over medium heat, add the oil.

Step 6 -Once the oil is hot, sear the patties until golden-brown, about 2 minutes per side. Do not cook the patties all the way through.

Step 7 -Spray a 6-quart slow cooker with cooking spray.

Step 8 -Layer the patties in the slow cooker; you may have to stack them.

Step 9 -In a large bowl, whisk together the beef broth, the au jus gravy mix, the garlic, the remaining Worcestershire sauce, and the Dijon mustard.

Step 10 -Pour the gravy mixture over the patties.

Step 11 -Cover and cook until the patties reach an internal temperature of 165 degrees F, about 4-5 hours on low or 3-4 hours on high.

Step 12 -Transfer the patties to a plate.

Step 13 -Transfer the gravy to a large skillet.

Step 14 -Bring the gravy to a simmer over medium heat.

Step 15 -In a small bowl, whisk the water and the cornstarch together.

Step 16 -Slowly pour the cornstarch mixture into the gravy mixture, while whisking constantly.

Step 17 -Simmer the gravy until thickened, about 1-2 minutes.

Step 18 -Garnish with the parsley and serve immediately.

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