Ingredients
1 1/2 pounds ground beef
1/2 cup bread crumbs
1/4 cup milk
1 egg
1 small onion, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon vegetable oil
8 ounces mushrooms, sliced
1 can (10.5 ounces) condensed cream of mushroom soup
1/2 cup beef broth
1 tablespoon cornstarch
1 tablespoon water
Fresh parsley, chopped for garnish
Directions
1. In a large bowl, combine the ground beef, bread crumbs, milk, egg, chopped onion, salt, pepper, and Worcestershire sauce. Mix until just combined.
2. Shape the mixture into 4 to 6 oval patties.
3. Heat the vegetable oil in a skillet over medium-high heat. Brown the patties on both sides, about 3-4 minutes per side. Transfer the browned patties to the slow cooker.
4. In the same skillet, add the sliced mushrooms and sauté until they begin to brown, about 5 minutes. Add the mushrooms to the slow cooker.
5. In a bowl, mix together the condensed cream of mushroom soup and beef broth. Pour this mixture over the patties in the slow cooker.
6. Cover and cook on low for 4-5 hours or until the patties are cooked through.
7. About 30 minutes before serving, mix the cornstarch and water in a small bowl. Stir this slurry into the slow cooker to thicken the gravy.
8. Serve the Salisbury steaks with the mushroom gravy, garnished with chopped parsley.