Slow Cooker Salisbury Steak (Printable Version)

Tender meatballs in savory mushroom onion gravy served over creamy mashed potatoes for a hearty, comforting dish.

# Ingredients:

→ Meatballs

01 - 680 g lean ground beef (80% lean)
02 - 60 g plain panko bread crumbs
03 - 120 ml milk
04 - 1 slightly beaten large egg
05 - 10 g Montreal steak grill seasoning
06 - 15 ml soy sauce

→ Vegetable base

07 - 30 g unsalted butter, melted
08 - 30 g organic tomato paste
09 - 3 g salt
10 - 200 g thinly sliced yellow onions
11 - 150 g thinly sliced cremini mushrooms
12 - 480 ml beef-flavored broth

→ Gravy thickener

13 - 15 g cornstarch
14 - 30 ml cold water

→ Accompaniment

15 - Prepared creamy butter mashed potatoes (from pouch), amount as desired
16 - Fresh Italian flat-leaf parsley leaves, chopped, for garnish

# Steps:

01 - Spray a 5- or 6-quart oval slow cooker with cooking spray. Combine melted butter, tomato paste, and salt in the slow cooker bowl. Add the sliced onions and mushrooms, tossing to coat evenly. Pour in the beef broth and stir to integrate all ingredients, forming a rich base.
02 - In a large bowl, combine ground beef, panko bread crumbs, milk, beaten egg, Montreal steak seasoning, and soy sauce. Mix gently to avoid compacting the meat, then form approximately 24 meatballs, each about 3.8 cm in diameter. Place meatballs evenly atop the vegetable mixture in the slow cooker.
03 - Cover the slow cooker and cook on low heat for 3 to 4 hours until meatballs reach an internal temperature of 74°C and the vegetables are tender, creating a flavorful gravy.
04 - Whisk cornstarch with cold water until smooth. Stir the slurry into the slow cooker, cover, and increase heat to high. Cook for 5 to 10 minutes until the gravy has thickened to a silky consistency.
05 - Spoon the meatballs and mushroom-onion gravy over prepared creamy butter mashed potatoes. Garnish with chopped fresh parsley for brightness and color.

# Notes:

01 - Tossing onions and mushrooms in butter and tomato paste prior to slow cooking builds a deeply savory foundation.
02 - Using a meat thermometer ensures meatballs are juicy yet fully cooked.
03 - Reheat leftovers gently to maintain texture; add a splash of broth if gravy thickens too much.

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