Pescatarian Crockpot Salisbury Steak
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Learn more āIngredients
4 servings
For the patties
- 1 Ā½ lb ground beef (80/20)
- ā cup plain breadcrumbs
- 1 large egg
- 2 tbsp ketchup
- 1 tbsp worcestershire sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- Ā½ tsp salt
- Ā½ tsp black pepper
- 1 tbsp olive oil
For the gravy
- 2 cups beef broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will taste lighter and less meaty; a mushroom-rich vegetable broth gives the closest beefy flavor. - 1 can (10.5 oz) condensed cream of mushroom soup
- 1 tbsp worcestershire sauce
- 1 tbsp ketchup
- 1 tsp dijon mustard
- 8 oz cremini mushrooms, sliced
- 1 medium yellow onion, thinly sliced
- 3 tbsp cornstarch
- 3 tbsp cold water
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
In a large mixing bowl, combine the ground beef, breadcrumbs, egg, 2 tbsp ketchup, 1 tbsp Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix with your hands until just combined ā do not overwork the meat. Divide and shape into 8 oval patties, each about 3/4 inch thick.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Working in two batches, sear the patties for 2 minutes per side until deeply browned on both surfaces, then transfer to a plate. The patties will not be cooked through at this stage.
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