The Lazy Cook's Salisbury Steak Trick For A Dish That Tastes Like Hours Of Hard Work

Depending on who you ask, a Salisbury steak can take anywhere from 30 minutes to a few hours to put together. Still, when you really want flavor depth and comforting warmth, it's always worth throwing in a few extra hours. Not to worry, you won't have to be kitchen-bound for the entirety of that time. Just leave the heavy lifting to the slow cooker instead.

If there's anything you can count on the slow-cooker for, it's the ability to tenderize meat to succulent, melt-in-your-mouth perfection. Expect nothing less when your slow cooker Salisbury steak is cooked at a low temperature for a long time. The patties simmer gently for hours, beef fat rendered all over, and everything is soaked in a thick gravy that further enhances that juiciness. All the while, the accompanying flavors, from the drippings' own savory depth and the onions' caramelized sweetness to the herby aromatics, have enough time to fully sink into the meat fibers.

The best part is you barely need to lift a finger to achieve all this since the slow cooker is made for hands-off cooking. Push the button, and it will automatically take care of the rest. You can even prepare the dish hours ahead of time, then get on with your day, and come home to an already-cooked dish.

You already know the drill with Salisbury steak. Brown the patties like usual (but no need to cook them through). This will help seal both the flavors and the meat juice in beforehand, ready for the slow cooker's low-and-slow magic later. Similarly, continue sautéing the onions and mushrooms, followed by adding the sauce and any essential ingredients for the best Salisbury steak you see fit. Transfer everything into the slow cooker, and cook on low for four to five hours. At the end, if you want to thicken the gravy further, add cornstarch slurry and switch to high for another few minutes or so. Make sure to stir thoroughly while you're at it.

It certainly helps if you also know some necessary tips for cooking with a slow cooker. For one, don't overload on the sauce or gravy to avoid watering down the dish's own flavors, since with the lid closed, that liquid won't really have anywhere to evaporate. Plus, you shouldn't really be filling over three-fourths of the pot with food anyway — not if you don't want to take even longer than it already is to get the desired result. Moreover, if your Salisbury steak recipe features dairy ingredients, wait until the last 30 minutes to add them to the pot. Otherwise, you might be lifting the lid to a curdled mess. The same goes for fresh herbs and citrus juice, which could lose their potency entirely if left in the pot for too long.