Salisbury Steak & Gravy in the Crockpot Slow Cooker Ground Beef

For the Salisbury Steak:

2 pounds ground beef

2 eggs

2/3 cup panko breadcrumbs (or regular breadcrumbs)

1-2 teaspoons Worcestershire sauce

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 tablespoon dried parsley

1/4 teaspoon salt

1/4 teaspoon black pepper

Cooking oil and butter for frying

For the Gravy:

1 onion, roughly chopped

2 cans beef consommé or broth (approximately 20 ounces)

2 teaspoons minced garlic

2 tablespoons ketchup

1 teaspoon Worcestershire sauce

1/2 teaspoon black pepper

1 envelope Lipton onion soup mix

For Thickening the Gravy:

4 tablespoons cornstarch

8 tablespoons water

Step 1: Preparing the Steak

- Begin by taking the steak out of the refrigerator 30 minutes prior to cooking to allow it to reach room temperature.

Step 2: Preparing the Potatoes

- Start by peeling the potatoes and then proceed to cut them into thin, consistent matchsticks. Utilize a julienne peeler or mandolin to ensure uniformity in size for the fries.

Step 3: First Frying of Fries

- Heat the oil for frying to a temperature of 300°F. Once the oil is ready, add the fries and cook for 2 minutes until they turn pale golden and start to become crisp. After this initial frying, remove the fries from the oil and set them aside to drain.

Step 4: Adjusting Oil Temperature and Cooking the Steak

- Increase the oil temperature for the fries to 350°F. While the oil is heating, heat a small amount of oil in a heavy skillet over high heat. Generously season the steak and sear it on each side for 2-3 minutes, or until it reaches your preferred level of doneness. During the last 2 minutes of searing, incorporate the butter, rosemary, thyme, and smashed garlic into the pan to baste the steak. Once the steak is cooked, transfer it to a rack and let it rest for 7-8 minutes.

Step 5: Creating the Sauce

- To make the sauce, start by toasting the crushed peppercorns in a hot skillet for about a minute until they become fragrant. Transfer the toasted peppercorns to a bowl. In the same skillet, heat a little oil along with some butter, then add the shallot and garlic, frying them for 2-3 minutes until they are softened. Stir in the toasted peppercorns and brandy, and cook until the majority of the liquid has evaporated.

- Next, pour in the stock and bring it to a boil, allowing it to reduce by half. After reduction, incorporate the cream and continue cooking for an additional 2-3 minutes. Finally, whisk in the cold butter to complete the sauce.

Step 6: Final Frying of Fries

- Return the fries to the oil for a second round of frying, cooking them for 2 more minutes until they are crispy. Once done, drain the fries and season them with salt to taste.

Step 7: Serving

- To serve, slice the steak across the grain and plate it alongside the crispy fries. Drizzle the delicious peppercorn sauce over the steak and fries to enhance their flavors.

This revised method provides a clear and detailed guide to preparing a delicious steak meal accompanied by crunchy fries and a flavorful peppercorn sauce. Enjoy your culinary adventure!