Instructions

1. In a large bowl, combine the ground beef, chopped onion, minced garlic, bread crumbs, egg, Worcestershire sauce, salt, and black pepper. Mix until just combined.
2. Shape the mixture into 4 oval patties.
3. In a skillet over medium-high heat, sear the patties for 3-4 minutes on each side until browned. Transfer to the slow cooker.
4. In the same skillet, add sliced mushrooms and sauté for 5 minutes until softened. Add to the slow cooker on top of the patties.
5. Pour the beef broth over the patties and mushrooms in the slow cooker.
6. Cover and cook on low for 6 hours or high for 3 hours, until the patties are cooked through and tender.
7. In a small bowl, mix cornstarch and water to create a slurry. About 30 minutes before serving, stir the slurry into the slow cooker to thicken the gravy.
8. Serve the Salisbury steak hot, drizzled with mushroom gravy, alongside mashed potatoes or rice.