Why You’ll Love This Recipe
I love this recipe because it takes a classic, diner-style dish and turns it into a low-effort, slow-cooked favorite. The beef patties stay tender, and the gravy becomes rich and comforting without needing much attention. It’s budget-friendly, kid-approved, and great for busy weekdays or lazy Sundays. Plus, the aroma that fills my kitchen while it cooks? Irresistible.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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ground beef
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breadcrumbs
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finely chopped onion
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milk
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salt and black pepper
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cream of mushroom soup
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beef broth
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Worcestershire sauce
Directions
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I start by combining the ground beef, breadcrumbs, onion, milk, salt, and pepper in a mixing bowl. I mix gently just until combined and shape the mixture into evenly sized patties.
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In a skillet over medium heat, I brown the patties on both sides. I’m not cooking them through—just getting a nice sear for flavor.
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I transfer the browned patties to the bottom of my slow cooker.
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In the same skillet, I stir together the cream of mushroom soup, beef broth, and Worcestershire sauce. I simmer it briefly to combine the flavors, then pour the mixture over the patties in the slow cooker.
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I cover and cook on low for 6–8 hours, until the patties are tender and the gravy is rich and savory.
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I serve them hot, usually over mashed potatoes or rice, spooning plenty of that mushroom gravy on top.
Servings and timing
This recipe serves 4 people and requires minimal hands-on time:
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Prep Time: 15 minutes
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Cook Time: 6–8 hours (on low)
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Total Time: about 6.5–8.25 hours
Variations
When I want to switch things up, I use ground turkey or a beef/pork blend for a slightly different flavor. Sometimes I stir in sliced mushrooms or sautéed garlic to deepen the gravy. If I’m out of cream of mushroom soup, I substitute with cream of onion or make a quick homemade mushroom gravy. I’ve also added a splash of red wine or a pinch of thyme for extra depth.
storage/reheating
Leftovers store well in the fridge for up to 4 days. I keep the patties in their gravy in an airtight container. To reheat, I warm everything gently on the stove or microwave, adding a splash of broth if needed to loosen the sauce. It also freezes well—just thaw overnight and reheat when ready.
FAQs
Can I skip browning the patties?
Technically yes, but I don’t recommend it. Browning adds flavor and helps the patties hold their shape. It only takes a few extra minutes and is worth it.
Can I use a different type of soup?
Yes, I sometimes use cream of onion or cream of celery in place of cream of mushroom. It changes the flavor slightly but still works well.
Is it okay to use frozen patties?
I prefer using fresh patties for the best texture, but you can use frozen in a pinch. Just brown them from frozen if needed and increase the slow cooker time slightly.
How do I keep the patties from falling apart?
I make sure not to overmix the beef mixture, and I brown them gently before slow cooking. Using a bit of egg in the mix can also help bind them if needed.
What sides go well with this?
Mashed potatoes are my favorite, but rice, egg noodles, or even roasted veggies all pair beautifully with the savory gravy.
Conclusion
This Slow Cooker Salisbury Steak is a nostalgic, no-fuss dinner that brings big flavor with minimal effort. It’s hearty, satisfying, and perfect for family meals or make-ahead leftovers. I love how tender the beef turns out after slow cooking all day, and the mushroom gravy pulls everything together into a warm, comforting dish. It’s a classic for a reason—and now it’s one I keep coming back to.
Print
Slow Cooker Salisbury Steak
- Total Time: 6 hours 15 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This classic comfort food is made easy in the slow cooker with tender beef patties simmered in a rich mushroom gravy. Perfect with mashed potatoes or rice for a hearty dinner.
Ingredients
1 lb ground beef
½ cup breadcrumbs
¼ cup finely chopped onion
¼ cup milk
Salt and pepper, to taste
1 can (10.5 oz) cream of mushroom soup
½ cup beef broth
1 tablespoon Worcestershire sauce
Instructions
Form the patties:
In a mixing bowl, combine ground beef, breadcrumbs, onion, milk, salt, and pepper. Shape mixture into evenly sized patties.
Brown the patties:
In a skillet over medium heat, brown each patty on both sides until golden. (They don’t need to be fully cooked through.)
Prepare the sauce:
In the same skillet, combine cream of mushroom soup, beef broth, and Worcestershire sauce. Stir and bring to a light simmer.
Slow cook:
Place browned patties in the slow cooker. Pour the sauce over the top, making sure all patties are covered.
Cook:
Cover and cook on low for 6–8 hours or high for 3–4 hours, until patties are tender and the gravy has thickened.
Serve:
Serve warm with mashed potatoes, rice, or buttered noodles. Spoon gravy over the top for the ultimate comfort meal.
Notes
Add sliced mushrooms to the gravy for extra texture and flavor.
Use lean ground beef to prevent excess grease.
To thicken the gravy, remove the lid for the last 30 minutes or stir in a cornstarch slurry (1 tsp cornstarch + 2 tsp water).
Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker / Crockpot
- Cuisine: American
