Rye Free Crockpot Salisbury Steak

Total time4 hr 20 min

Prep time20 min

Cook time0 min

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Ingredients

4 servings

For the patties

1 ½ lb ground beef (80/20)
⅓ cup plain breadcrumbs
Jason Bread Crumbs Plain - 15 Oz O Organics Bread Crumbs Plain - 9 Oz Bimbo Bread Crumbs, Original El Mexicano Pan Molido Bread Crumbs Pope Brand Bread Crumbs, Plain
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1 large egg
2 tbsp ketchup
1 tbsp worcestershire sauce
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
½ tsp black pepper
1 tbsp olive oil

For the gravy

2 cups beef broth
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 — 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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