Slow cooker Salisbury steak
I’ll happily admit that I have a soft spot for certain things you’d call ‘all American’. I love Thanksgiving dishes. Bacon and maple syrup pancakes. And peanut butter everything. (It’s not all about food though – I’m also partial to a Black Friday bargain!)
And then there’s my latest obsession, the Super Bowl. Not only did I stay up late to watch it last weekend, but I also made a typical American dinner in anticipation – slow cooked Salisbury steak with mushroom and onion gravy.
Now, Salisbury steak gets a bit of a bad rep in the US, as a classic microwave ‘TV dinner’, however (and that’s one big fat, delicious ‘however’!) when you’re armed with quality meat, a slow cooker and a great recipe, it becomes a wonderful comfort food treat. It’s also a great low-carb option. There are many things about Salisbury steak that may surprise you, but we’ll get to all that later.
Ingredients (serves 6)
- 170g sliced mushrooms
- ½ medium onion, sliced
- 350ml beef broth
- 250ml gravy (from granules or stock pot)
- 2 tablespoons tomato ketchup
- 1 teaspoon dijon mustard
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cornflour
- 4 tablespoons water
For the Scotch Beef Patties
- 600g lean Scotch Beef mince
- 1 egg yolk
- ¼ medium onion, very finely chopped
- 40g Panko breadcrumbs
- 3 tablespoons milk
- 1 clove garlic, finely chopped
- Salt & pepper to taste
If you have a slow cooker, making this is ridiculously simple. But let’s get something out of the way first – the obvious fact which has been staring us in the face all along. Salisbury steak is not a steak at all. It’s a rather lush and elaborate burger patty, all dressed up and ready to party.
Now we can get on with the fun bit. Roll up your sleeves, and get your hands dirty mixing all the patty ingredients to form six patties. You can use any type of breadcrumbs for this, but I prefer the texture of Panko breadcrumbs for binding burgers and meatballs.
Melt a little butter in a pan and brown the patties over medium heat. This should take about 3 minutes for each side.
Now place the sliced mushrooms and onions in the bottom of your slow cooker and layer the patties over them.
Combine the beef broth, gravy, ketchup, mustard and parsley, and pour over the beef. Set the cooker to low, and that’s you for the next five hours. The slow cooker allows the flavours to develop and infuse the meat and sauce, doing all the hard work for you.
Wasn’t that surprisingly simple? The hardest part for me was deciding how to while away five hours. (I tell a lie. Of course I attempted to recreate Beyoncé’s half time Super Bowl choreo, after I triple checked no-one’s watching.)
After five hours, or once the patties are cooked, remove them and set aside. Mix the water with the cornflour (I used Carr’s sauce flour here, to the same effect) and stir into the broth. Make sure to mix the water with the cornflour separately before pouring into the broth, or your broth may end up rather lumpy.
Turn the cooker onto high and let it cook for a few minutes. Once the sauce has thickened, place the beef back in to coat – and voilà!
Serve with mashed potato or rice – I served mine with mash, and it went to down a treat! The patties tasted wonderfully garlicky (without being overwhelming) and the gravy was rich and heavenly.
I’ll leave you with one last bit of info that might surprise you. Dr. J H Salisbury first developed Salisbury steak as a low-carb, weight-loss meal, to be consumed three times a day! Now that may be overkill, but my other half did wolf it down in a flash, so something tells me I will be making this again very soon. And I’d recommend you do too…