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Moderate Cooker Salisbury Steak


Moderate Cooker Salisbury Steak




Tonight will be my 3rd time making this formula. It’s so great, and the sauce is to pass on for




For the Patties:


1 1/2 pounds ground beef

1 egg


1/4 container minced onion

1/4 glass breadcrumbs

1 pulverized garlic clove

1/2 teaspoon salt

1/4 teaspoon pepper


For the Gravy:

1 little cut onion

6 ounces cut mushrooms

1 1/2 mugs meat broth

1 brown sauce blend packet


1 tablespoon ketchup (optional)

1 tablespoon Dijon mustard (optional)

2 tablespoons cornstarch




For the patties: Combine all the recorded fixings and shape them into patties around 3/4 inch thick.

Spread the cut onions and mushrooms at the base of your moderate cooker.

Using a skillet, burn the patties on both sides until they get a decent brown tone. In spite of the fact that you’ll be able put the patties straightforwardly into the moderate cooker, browning them at first upgrades their flavor.Once done, put them on the mushroom and onion layer within the moderate cooker.


Except for the cornstarch, mix all the remaining sauce fixings and pour them over the meat and veggies. Seal the moderate cooker and set it to moo warm. Let it cook for around 5 hours.

Post 5 hours, take out the patties.Turn the moderate cooker setting to tall. Present the cornstarch, whisking it in and letting it cook until the sauce accomplishes a thicker consistency.

Dip the patties back into the moderate cooker, guaranteeing they get a great coating of the sauce. Serve and enjoy!

Whether you’ve had it some time recently or are attempting it for the primary time, this Salisbury steak will unquestionably warm your heart and fill your stomach.Appreciate!

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