Slow-Cooker Salisbury Steak with Mushroom Gravy

Tender, juicy beef patties slowly simmered in a rich, savory mushroom gravy and served over creamy mashed potatoes. This comforting classic is easy to prepare and perfect for a cozy family dinner.

Ingredients

• 2 lbs (900 g) ground beef
• 1 packet onion soup mix
• 1 packet au jus gravy mix
• 1 packet brown gravy mix
• 2 cans (10.5 oz each) beef consommé
• 2 cups sliced mushrooms
• 2 tablespoons butter
• Salt and black pepper, to taste
• Mashed potatoes, for serving
• Optional: 1 small onion, sliced

Instructions

1. Form the patties: Divide the ground beef into 6–8 portions and shape each into a firm oval or round patty. Season lightly with salt and black pepper.
2. Brown the beef: Heat a large skillet over medium-high heat. Brown the patties for about 3–4 minutes per side. They do not need to be fully cooked at this stage.
3. Add to the slow cooker: Arrange the browned patties in the slow cooker. Add the sliced mushrooms and optional onions.
4. Make the gravy: Sprinkle the onion soup mix, au jus gravy mix, and brown gravy mix evenly over the beef. Pour in the beef consommé and add the butter.
5. Slow cook: Cover and cook on LOW for 6–8 hours, or until the patties are tender and the gravy is rich and flavorful.
6. Serve: Spoon plenty of mushroom gravy over the Salisbury steak and serve hot with creamy mashed potatoes.

Tips

• Use cremini, white button, or baby bella mushrooms.
• For extra flavor, sauté the mushrooms and onions before adding them to the slow cooker.
• If the gravy is thinner than desired, transfer some of the liquid to a saucepan and simmer it until thickened.
• Refrigerate leftovers in an airtight container for up to 3 days.

Prep Time: 15 minutes
Cook Time: 6–8 hours
Servings: 6–8