Place these patties in the slow cooker and add 3 other ingredients. You’ll get a meal so delicious your husband will ask for it every week.
4-Ingredient Slow Cooker Salisbury Steak Patties
This easy slow cooker Salisbury steak delivers rich, comforting, diner-style flavor without requiring much preparation. Cream of mushroom soup and brown gravy mix create a convenient shortcut to a thick, savory sauce, eliminating the need for a homemade roux or numerous seasonings. As the beef patties slowly cook, they become tender while their juices blend into the mushroom gravy, resulting in a smooth, flavorful sauce that tastes like it has been simmering for hours.
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef (80/90% lean) | 1 1/2 lbs |
| Condensed cream of mushroom soup | 2 (10 1/2 oz) cans |
| Brown gravy mix | 1 (1 oz) packet |
| Water | 1/2 cup |
How to Make Slow Cooker Salisbury Steak Patties
Step 1: Form the beef patties
Divide the ground beef into 6 portions and shape each one into an oval patty approximately 1/2 to 3/4 inch thick. Press the patties firmly enough that they hold together throughout the cooking process. Although optional, you can lightly season them with salt and pepper for additional flavor.
Step 2: Arrange the patties
Place the uncooked beef patties in an even single layer across the bottom of the slow cooker.
Tip: Avoid placing the patties on top of one another. Keeping them separated allows the meat to cook more consistently and gives the gravy an opportunity to surround each patty.
Step 3: Mix the gravy
In a medium bowl, combine the two cans of cream of mushroom soup, brown gravy mix, and 1/2 cup of water. Whisk until the ingredients form a smooth, evenly blended mixture.
Step 4: Cover the beef
Pour the prepared mushroom gravy over the patties. Use a spatula to distribute the sauce evenly, making sure the beef is well covered. This helps keep the exposed portions of the patties moist during the extended cooking time.
Step 5: Cook slowly
Cover the slow cooker and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours. The Salisbury steak is ready when the patties are tender and the gravy has developed a rich, deep-brown color.
Step 6: Serve
Use a wide spatula to carefully remove the patties from the slow cooker so they remain intact. Give the gravy a final stir to blend in the flavorful juices released by the beef. Spoon plenty of the warm gravy over the patties before serving.
