Salisbury Steak Crock pot

Salisbury Steak Crock pot. This easy slow cooker Salisbury steak uses just four simple ingredients to make a rich, creamy dinner the whole family will love. Frozen beef patties cook low and slow in a smooth mushroom gravy, turning into a warm, filling meal with almost no work at all.

This slow cooker Salisbury steak is one of those dinners that makes a hard day feel a whole lot better. All you need is four things — frozen beef patties, a can of cream of mushroom soup, and two simple items from your pantry shelf. You do not have to brown the meat, wash extra bowls, or follow any tricky steps. You just put everything in the slow cooker, turn it on, and walk away. It is the kind of easy, cozy meal that feels right at home on a busy weeknight, especially when the kids have homework, after-school activities, and a hundred other things going on. My family always cleans their plates when this one is on the table.

This creamy Salisbury steak is really good served over a pile of soft mashed potatoes so the mushroom gravy can sink right in. Egg noodles or white rice are great choices too. Add something simple on the side like steamed green beans, buttered corn, or a light salad to make it a full plate. Warm dinner rolls or a slice of buttered toast are perfect for soaking up the extra sauce.

Ingredients

• 4 frozen beef patties (about 1/4 lb each, 80-85% lean)
• 1 can of creamy mushroom soup mix (10.5 oz)
• 1 packet (1 oz) brown gravy mix
• 1/2 cup water

Salisbury Steak Crock pot: Directions

1. Lay the frozen beef patties flat on the bottom of a 4- to 6-quart slow cooker in a single layer. The edges can touch a little bit, but try to keep them as flat as you can so they all cook the same way.
2. In a small bowl or measuring cup, mix the brown gravy powder and water together. Stir it well until the powder is mostly dissolved and there are no big lumps left.
3. Pour the gravy mixture slowly and evenly right over the frozen patties in the slow cooker.
4. Open the can of cream of mushroom soup and spoon it right on top of the patties and gravy. Use the back of your spoon to spread it around a little so most of the patties are covered. Do not add any extra water to the soup.
5. Put the lid on the slow cooker. Cook on LOW for 5 to 6 hours, or on HIGH for 2 and a half to 3 hours. The patties are done when the inside reaches at least 160 degrees F.
6. When the cooking time is up, gently stir the sauce around the patties. This helps blend the soup and gravy together into one smooth, creamy sauce. Add a small pinch of salt and pepper if you want more flavor.
7. Spoon the patties onto plates and pour a good amount of that warm mushroom gravy right over the top. Serve with mashed potatoes, rice, or noodles and your favorite veggie on the side.

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