This classic recipe for Slow Cooker Salisbury steak is tender and has plenty of gravy, goes great with mashed potatoes.
We love classic recipes like this one in the slow cooker, we also make tater tot casserole and hot roast beef sandwiches often.
Hi all! This Slow Cooker Salisbury Steak is a classic recipe that I’ve wanted to put on my website for a while.
I made a version of this with cube steak a few years ago, not only did that not turn out well, I cooked it too long and the patties were as hard as a rock. Making patties from ground beef is the way to go.
How to make Salisbury steak in the crockpot:
- Ground beef
- Crackers – Ritz or Saltines
- Eggs
- Milk
- Seasonings – salt, pepper, garlic powder, oregano
- Mushrooms
- Onion
- Gravy – For a thick gravy I use cream of mushroom soup, gravy mix packets, and water (less than what the packages call for). I also add thyme for added flavor.
- Mix: Combine the patty ingredients until just combined, don’t over mix.
- Shape: Shape into four patties.
- Brown: Add oil to a hot skillet and brown the patties on both sides, no need to cook through.
- Gravy: Mix the gravy packets, cream of mushroom soup, water and thyme until smooth.
- Add: Add half of the mushrooms and onions to the slow cooker. Then add the patties and the rest of the mushrooms and onions. Pour over the gravy mixture. (full recipe below)
How long do I cook?
- Place the lid on the slow cooker.
- Cook on LOW for 4.5 hours, do not open the lid during the cooking time.
Can I use ground turkey?
Yes! Use ground turkey instead of beef and also change the gravy packets to chicken or turkey.
What goes good with Salisbury Steak?
- Mashed Potatoes or Baked Potatoes
- Steamed Rice
- Corn
- Green salad
Need more ground beef recipes?
- Slow Cooker Taco 15 Bean Soup
- Slow Cooker Meatloaf
- Slow Cooker Hamburger Hash
- Slow Cooker Stuffed Peppers
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Slow Cooker Salisbury Steak
Equipment Needed:
Ingredients:
For the patties
- 1 lb. ground beef 7% fat
- 1/2 cup crushed crackers I use Ritz, but saltines work great too
- 1 egg
- 2 Tbsp. milk
- 1/8 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. garlic powder
- 1/2 tsp. dried oregano
- 2 Tbsp. cooking oil (for browning the patties)
For the gravy mixture
- 10.5 oz. can cream of mushroom soup I use roasted garlic variety
- 1.74 oz. brown gravy mix (two .87-oz. packets)
- 1 1/4 cup water
- 1/2 tsp. dried thyme
Veggies:
- 2 cups sliced mushrooms
- 1 white onion sliced
Instructions:
- 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!
How to Video:
Recipe Notes:
- Mashed potatoes or baked potatoes
- Steamed rice
- Corn
- Green salad
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
My girlfriend is allergic to mushrooms. What would be some good substitutes for the cream of mushroom soup?
I recommend cream of celery! Doesn’t have a distinct taste.
What can I use in place of gravy packets. I am allergic to MSG which is prevalent in prepackaged gravy mixes as well as bullion cubes.
B/C of this I avoid these things due to adverse reactions.
Thank you.
I would do beef broth instead of water and make a slurry out of cornstarch. My guess is about 3 Tbsp and 3 Tbsp of cold water.
Not adding the milk would that make a difference to the overall outcome of this particular dish?
It’s the liquid so the patties aren’t too dry to hold together. Add some water if you need to.
Hi Sarah; I have tried to make these Russian steaks (Spanish name) American 2 times and I did not like it, but I will give them another opportunity with your recipe. Everyone says they are delicius, I am very angry that I do not like them, but as my teacher said, there is no dish that you cannot like, there are only dishes that are bad cooked. What a great truth. Greetings from Guadalajara Spain
I just would like to say thank you,for making it easier for somebody who does work morning till night and doesn’t have somebody at home whom can prepare meals for them.I believe the magical slow cooker recipes are a wonderful idea especially for somebody who is not a chef with respect a chef
Thank you Sylvia! I created this website when I was a mail carrier working full days and having a newborn! I still use these recipes. 🙂
Can I use cubed steak instead of ground beef? How long should I cook with steak?
Thanks!
Hi, You could try it, but the texture will be off. I would use 1.5-2 pounds, be sure to season it. Cook for the same time as this recipe.
If I double is 4-1/2 still good? Or how much longer should I cook? Can’t wait to try! Thank you
I think it will fit. I would do 5 hours on low.
Can this recipe be doubled? 8 steaks? Do I double everything else also?
I would double everything so there is enough gravy for all the steaks.
We are a family with a Mushroom allergy but we do like Salisbury Steak when we can get it places without the mushrooms… What could I substitute the cream of mushroom soup for to make this at home ?
Cream of celery should work fine.