Slow Cooker Salisbury Steak
This Slow Cooker Salisbury Steak is classic comfort food at its best. Juicy beef patties are layered with sliced onions and gently slow-cooked in a rich, creamy gravy made without mushrooms. It’s an easy, hands-off recipe that yields a flavorful, satisfying meal ideal for a cozy family dinner.
Slow Cooker Salisbury Steak
Ingredients:
| Ingredient | Amount |
|---|---|
| Lean ground beef | 2 lbs |
| Breadcrumbs | ½ cup |
| Milk | ¼ cup |
| Onion soup mix | 1 (1 oz) packet |
| Dried thyme | ½ teaspoon |
| All-purpose flour | ¼ cup |
| Extra virgin olive oil | 2 tablespoons |
| White onion, sliced | 1 |
| Condensed cream of chicken soup | 2 (10 oz) cans |
| Water | ¾ cup |
| Au jus mix | 1 (1 oz) packet |
Instructions:
Make the Patties:
In a large mixing bowl, add the ground beef, breadcrumbs, milk, onion soup mix, and dried thyme. Stir until everything is evenly combined. Divide the mixture and form it into 8 evenly sized patties.
Prepare the Slow Cooker & Sear the Patties:
Spread the sliced onion across the bottom of the slow cooker. Heat the olive oil in a large skillet over medium-high heat. Coat each patty lightly in flour, tapping off any excess. Brown the patties on both sides in the hot skillet until they develop a good crust; they do not need to be fully cooked.
Assemble and Cook:
Arrange the browned patties over the onions in the slow cooker, layering them as needed. In a separate bowl, whisk together the cream of chicken soup, water, and au jus mix until smooth. Pour the gravy evenly over the patties. Cover and cook on LOW for 4–5 hours, until the beef is fully cooked and tender.
