Slow Cooker Salisbury Steak

Instructions

1. 1

   Mix the beef, breadcrumbs, egg, half the onion soup mix, Worcestershire, and pepper with your hands until just combined. Shape into 6 oval patties.

2. 2

   Scatter the mushrooms in the slow cooker and lay the patties on top (it's fine to overlap them a little).

3. 3

   Whisk the broth with the rest of the soup mix and pour it over the patties.

4. 4

   Cover and cook on LOW for 6 hours (or HIGH for 3) until the patties reach 160°F.

5. 5

   Gently lift out the patties. Whisk the cornstarch with 2 tablespoons cold water, stir it into the liquid, and cook on HIGH for 15 minutes until the gravy thickens.

6. 6

   Boil the egg noodles per the package, then serve the patties and mushroom gravy over the noodles.