Salisbury Steak Patties Slow Cooker 4-Ingredient. These patties can be placed in the slow cooker and 3 other ingredients are added. You will get a goose so juicy that your husband will beg you to make it a regular every week.
These 4-ingredient slow cooker Salisbury steak are among those dinners that are set-it-and-forget-it meals but they taste as though you spent all afternoon cooking them. You begin with plain ground beef patties and place them directly into the slow cooker and then add a few other three easily available pantry ingredients.
A simple and comforting slow cooker meal made with just a few pantry staples. These tender beef patties cook in rich gravy, creating a hearty dish perfect for busy days.
Servings: 4
Ingredients
- ground beef → 1 1/2 pound (80-90 percent lean), rolled into 6 oval-shaped patties.
- condensed cream of mushroom soup → 2 (10.5-ounce) tins
- brown gravy mix → 1 (1-ounce) packet
- water → 1/2 cup
Salisbury Steak Patties: Directions
- Roll the ground beef into 6 oval-shaped patties, approximately 1/2-3/4 inch thick and pressed firmly to make them stick together. You can add some salt and pepper to taste, but it is not necessary as the gravy mix is already rich in flavor.
- Prepare the uncooked beef patties in a single layer on the bottom of a slow cooker insert. Its patties are to be placed together and not over each other like you would line them up in a casserole.
- Whisk together the condensed cream of mushroom soup, brown gravy mix and water in a medium bowl until the mixture becomes smooth and well blended. It will be rich–that you want to a good fat gravy.
- Pour the soup and gravy mixture over the patties in the slow cooker to ensure that the entire meat is covered. The mixture may be spread using a spatula in case required to cover all the patties.
- Cover the slow cooker with the lid and cook on LOW between 5-6 hours, or cook on HIGH between 2 1/2-3 hours, until the patties are done and very tender. The gravy will be made and cooked, making it thick and flavoured.
- When ready, use a wide spatula to lifting the patties out to avoid breaking them and pour the gravy of the mushroom mushrooms to the top in large amounts. Taste the gravy and add some pinch of salt or pepper as required.
Variations & Tips
You can replace the cream of mushroom soup with either cream of chicken soup or cream of celery soup in picky eaters so they do not see the mushroom pieces in the gravy, or you can strain the gravy and serve it. To have a more beefy taste, substitute the water with beef broth. To add a touch of onion, without bits, 1 teaspoon onion powder to the soup mixture; to those who favor onions, sprinkle a thin slice of onion on the patties and then pour on the gravy. You may also consider using ground turkey or a blend of ground beef and pork, only make sure that you press the patties to ensure that they do not fall apart. Additional stuff to make the gravy even richer is to add 1-2 tablespoons of sour cream towards the end of cooking. In case you are required to extend the meal, prepare 8 smaller patties rather than 6 and serve it over more mashed potatoes or noodles. Reheating Leftovers can be ovened or microwaved in a covered dish and the flavors become deeper the following day thus making them a good quick lunch.