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Salisbury Steak in the Slow Cooker

Nothing is better than enjoying some warm comfort food this time of year when it is cold outside. Salisbury Streak is the perfect choice. Serve with some mashed potatoes to make good use of the delicious gravy this recipe provides. Everyone will be impressed and asking for seconds. Super easy to make too, let me show you.


2 lbs ground beef

2 white onion sliced

4 cups sliced mushrooms

1 cup crushed crackers I use Ritz, but saltines work great too

2 cans of cream soup (I used Golden Mushroom and Cream of Chicken)

2-3 packets of brown gravy mix

2 eggs

4 Tbsp. milk

1/4 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic powder

1 tsp. dried oregano

1 tsp. dried thyme

2.5 cup water

4 Tbsp. cooking oil

In a large bowl add the ground beef, crushed crackers, egg, milk, salt, pepper, garlic powder and oregano. Mix together with clean hands, don’t over mix. Form the meat into 4 patties. Set aside.

In another large bowl, whisk together the cream of mushroom soup, gravy packets, water and thyme until smooth. Set aside.

In a large skillet set over medium-high heat, add enough oil to coat the bottom of the pan. When the oil and pan are hot add the patties, brown on both sides. No need to cook through.

Add half of the mushrooms and onions to the bottom of the slow cooker. Add the patties on top. Add remaining onions and mushrooms on top of the patties. Pour over gravy mixture. Cover and cook on LOW for 4.5 hours without opening the lid during the cooking time. Serve and enjoy!

To watch me prepare this recipe step by step simply watch my video below.


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