Easy Slow Cooker Salisbury Steak With Cream Of Mushroom Soup

This Slow Cooker Salisbury Steak is tender, juicy, and smothered in a rich, creamy mushroom sauce made with cream of mushroom soup. Set it and forget it for an easy, comforting dinner that tastes like it simmered all day.

If you’re craving a comforting, hearty dinner without spending hours in the kitchen, this Slow Cooker Salisbury Steak with Cream of Mushroom Soup is your new go-to.

Juicy beef patties cook low and slow in a rich, creamy mushroom sauce, soaking up all the flavor while you go about your day.

It’s the kind of meal that feels indulgent but couldn’t be easier to make, perfect for busy weeknights or a cozy weekend dinner.

Why You Will Love This Recipe!

• Hands-Off Cooking: Toss everything in the slow cooker and let it work its magic, minimal effort, maximum flavor.
• Tender, Juicy Beef: The low-and-slow cooking keeps the patties perfectly moist and full of flavor.
• Creamy Mushroom Sauce: Rich, savory cream of mushroom soup transforms this dish into ultimate comfort food.
• Family-Friendly: Even picky eaters can’t resist the hearty, flavorful combination of beef and gravy.
• Perfect for Any Occasion: Weeknight dinners, cozy weekends, or casual gatherings, this recipe shines every time.

Ingredients Needed

• Ground beef: Lean ground beef, shaped into juicy, flavorful patties
• Salt: Kosher salt to evenly season and enhance flavors
• Black pepper: Freshly ground black pepper for savory, balanced taste
• Onion powder: Onion powder adds subtle, aromatic flavor to patties
• Garlic powder: Garlic powder brings rich, savory depth to beef
• Breadcrumbs: Plain breadcrumbs help bind the patties together perfectly
• Eggs: Beaten eggs keep the patties tender and cohesive
• Cream of mushroom soup: Adds creamy, rich mushroom sauce
• Beef broth: Beef broth creates a flavorful, smooth gravy base
• Worcestershire sauce: Worcestershire sauce gives umami punch and extra depth
• Cornstarch (optional): Cornstarch mixed with water thickens the gravy nicely

How To Make Slow Cooker Salisbury Steak With Cream Of Mushroom Soup

Step One: In a large bowl, combine ground beef, salt, black pepper, onion powder, garlic powder, breadcrumbs, and beaten egg. Mix gently until just combined, then shape into even patties.

Step Two: Heat a skillet over medium heat and sear the patties for 2–3 minutes per side until browned. This step adds extra flavor but isn’t necessary if you’re short on time.

Step Three: In a separate bowl, whisk together cream of mushroom soup, beef broth, and Worcestershire sauce until smooth.

Step Four: Place the patties in the slow cooker, then pour the mushroom sauce evenly over the top.

Step Five: Cover and cook on low for 6–8 hours or high for 3–4 hours, until the patties are cooked through and tender.

Step Six: If you prefer a thicker sauce, mix cornstarch with a little water and stir into the gravy during the last 15–20 minutes of cooking.

Step Seven: Spoon the Salisbury steak and creamy mushroom sauce over mashed potatoes, rice, or egg noodles. Garnish with fresh parsley if desired.

Slow Cooker Salisbury Steak With Cream Of Mushroom Soup Recipe Tips

• Don’t Overmix the Beef: Gently combine ingredients for the patties to keep them tender, not dense.
• Browning Adds Flavor: Searing the patties before slow cooking gives extra depth and a nice crust, but it’s optional if you’re short on time.
• Use Full-Flavor Broth: Beef broth really boosts the richness of the gravy—low-sodium works best so you can control salt.
• Check the Gravy Consistency: If the sauce is too thin, stir in a cornstarch slurry near the end of cooking.
• Timing Matters: Low and slow is ideal (6–8 hours) for maximum tenderness; high heat works in a pinch but may slightly reduce juiciness.
• Customize Your Flavor: Add sautéed mushrooms, onions, or garlic to the gravy for an extra layer of taste.
• Perfect Pairings: Serve over mashed potatoes, egg noodles, or rice to soak up all the creamy mushroom sauce.

Storing Instructions

• Refrigerator: Let the Salisbury steak and gravy cool completely, then store in an airtight container. Keep in the fridge for up to 4 days and reheat gently before serving.
• Freezer: Cool completely, then place patties and gravy in a freezer-safe container or bag. Freeze for up to 3 months and thaw overnight in the fridge before reheating.

Slow Cooker Salisbury Steak With Cream Of Mushroom Soup Recipe Faqs

Can I skip browning the patties? Yes! Browning adds extra flavor and a nice crust, but the patties will still cook tender and juicy in the slow cooker.

Can I make this gluten-free? Absolutely. Use gluten-free breadcrumbs and ensure your cream of mushroom soup is labeled gluten-free.

Can I use a different cream soup? You can swap in cream of celery or cream of chicken soup, but it will slightly change the flavor profile.

Can I cook this on high instead of low? Yes, cooking on high takes about 3-4 hours, but low and slow (6-8 hours) gives the most tender patties.

How do I thicken the gravy if it’s too thin? Mix a little cornstarch with water and stir it into the gravy during the last 15-20 minutes of cooking.

Can I freeze this recipe? Yes, let it cool, then store in a freezer-safe container for up to 3 months. Thaw overnight before reheating gently.

What should I serve with Salisbury steak? Mashed potatoes, rice, or egg noodles are perfect for soaking up the creamy mushroom gravy.

More Easy Salisbury Steak Recipes

Air Fryer Swiss Steak

Salisbury Steak and Gravy Recipe

Bob Evan’s Mushroom and Onion Chopped Steak Recipe

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