CROCK POT SALISBURY STEAK RECIPE RECIPES

Steps:

• Mix ground beef, onion, garlic, parsley, salt, pepper, bread crumbs, and milk. Mix well with your hands. Form into patties. Cook them on the stove in a little olive oil and until just about done. Then place in Crock Pot.
• In the pan you just cooked patties, add gravy, Worcestershire sauce, pepper, and ketchup. Stir to get all that good flavor off the bottom of the pan. Just enough to heat and mix then add DRAINED mushrooms and mix.
• Then pour over patties in the Crock Pot and cook on low for three hours.

Steps:

• Finely chop 1 oz of the mushrooms into small pieces and set aside. Heat the Instant Pot (or a large nonstick pot on medium-high) on Sauté add 1 tsp oil and onions and cook until golden brown, about 4 to 5 minutes. Divide onions in two.
• In a large bowl, combine half of the sautéed onions with the ground beef, ground turkey, chopped mushroom, bread crumbs, egg, 1 tbsp tomato paste, 1/4 cup of the beef broth, 3/4 tsp salt and black pepper.
• In a small bowl, blend flour and 1 cup broth until smooth. Mix in remaining onions, remaining 1 tbsp tomato paste, vinegar, Worcestershire sauce and mustard powder.
• Gently shape into 20 small meatballs.
• Heat the Instant Pot (or non-stick pot) back on saute, add remaining teaspoon of oil and brown the meatballs (in batches so you don't overcrowd the pot) about 2 minutes until no longer sticks (if it doesn't turn, it's not ready yet), turn and brown an additional 2 minutes. Add the mushrooms, 1/8 teaspoon salt and black pepper and pour the sauce over the meatballs, cover and cook on high pressure 10 minutes (20 minutes in a regular pot). Let the pressure release on it’s own. Garnish with parsley.
• Slow Cooker Directions: Saute meatballs in a skillet, transfer to slow cooker with mushrooms, salt and pepper and pour sauce over. Cover and cook low 6 to 8 hours, until tender.