Add these patties to the slow cooker with just three more ingredients, and you’ll have a dish so tasty your family will request it again and again.
This 4-Ingredient Slow Cooker Salisbury Steak is the ultimate shortcut comfort meal, giving you that rich, classic “diner-style” flavor with barely any prep. By relying on condensed soup and a gravy packet, you skip making a roux or measuring out a long list of seasonings. As it slowly cooks, the beef patties become tender and juicy, while their natural flavors blend into the mushroom sauce, creating a smooth, hearty gravy that tastes like it simmered for hours.
Slow Cooker Salisbury Steak Patties
Ingredients:
- 1 1/2 lbs ground beef (80–90% lean)
- 2 (10 1/2 oz) cans condensed cream of mushroom soup
- 1 (1 oz) packet brown gravy mix
- 1/2 cup water
How To Make Slow Cooker Salisbury Steak Patties:
Step 1: Form the Patties
Shape the ground beef into 6 oval patties, about 1/2 to 3/4 inch thick. Press them firmly so they hold their shape during cooking. Season lightly with salt and pepper if desired.
Step 2: Arrange in Slow Cooker
Place the uncooked patties in a single, even layer on the bottom of the slow cooker. Avoid stacking to ensure even cooking and full gravy coverage.
Step 3: Mix the Sauce
In a medium bowl, whisk together the cream of mushroom soup, brown gravy mix, and water until smooth and well combined.
Step 4: Cover the Patties
Pour the sauce mixture evenly over the patties, spreading it out so each one is fully coated. This helps keep the meat moist throughout the cooking process.
Step 5: Cook
Cover and cook on LOW for 5–6 hours or on HIGH for 2 1/2–3 hours. The patties are done when they’re tender and the gravy is rich and flavorful.
Step 6: Serve
Carefully remove the patties with a wide spatula to keep them intact. Stir the gravy to blend in the juices, then spoon generously over the patties before serving.
