Slow-Cooker Salisbury Steak with Mushroom Gravy
Slow-Cooker Salisbury Steak with Mushroom Gravy combines browned ground beef patties with sliced mushrooms and a rich, savory gravy. After a quick skillet browning, the patties finish low and slow until tender, making this a comforting dinner with relatively little hands-on work after assembly.
The gravy uses a convenient combination of onion soup mix, au jus gravy mix and brown gravy mix along with beef consommé and butter. As the patties cook, the sliced mushrooms share the same flavorful cooking liquid and become part of the finished mushroom gravy.
This version keeps the Salisbury steak preparation simple. There is no complicated meat mixture to assemble: form the ground beef into patties, brown them for 3–4 minutes per side, then transfer them to the slow cooker with the remaining ingredients.
After 6–8 hours on LOW, serve the tender Salisbury steak over mashed potatoes with plenty of mushroom gravy. The original recipe also gives you two easy options: use any mushrooms you prefer and add onions if you want extra flavor.
Why You’ll Love This Recipe
- It starts with everyday ground beef: Two pounds of ground beef form the Salisbury steak patties.
- The patties get browned first: A quick 3–4 minutes per side in a skillet gives them a browned exterior before slow cooking.
- The slow cooker handles the long cooking stage: Once everything is assembled, the patties cook on LOW until tender.
- Three mixes build the gravy: Onion soup, au jus and brown gravy mixes all contribute to the savory sauce.
- Mushrooms cook right alongside the beef: Two cups of sliced mushrooms become part of the finished mushroom gravy.
- You can choose your mushrooms: The original recipe notes specifically allow any mushrooms.
- Onions are an easy optional addition: The supplied notes suggest adding them for extra flavor.
- Serving is simple: Spoon the Salisbury steak and gravy directly over mashed potatoes.
Ingredients
- 2 lbs ground beef
- 1 packet onion soup mix
- 1 packet au jus gravy mix
- 1 packet brown gravy mix
- 2 cans beef consommé
- 2 cups sliced mushrooms
- 2 tbsp butter
- Mashed potatoes (for serving)
- Salt and pepper to taste
Ingredient Notes
Ground Beef
The recipe uses 2 pounds of ground beef. Shape the beef into patties before browning, but keep in mind that the original recipe does not specify a patty count, diameter or thickness.
Onion Soup Mix
One packet of onion soup mix is sprinkled over the patties and mushrooms with the other dry mixes. The packet weight and brand were not supplied.
Au Jus Gravy Mix
One packet of au jus gravy mix contributes to the savory gravy. No specific brand or packet size is required by the supplied recipe.
Brown Gravy Mix
One packet of brown gravy mix completes the trio of dry seasoning and gravy mixes used in the slow cooker.
Beef Consommé
The recipe calls for two cans of beef consommé. Because the source does not specify the can size, no ounce measurement has been added.
Sliced Mushrooms
Use 2 cups of sliced mushrooms. The recipe notes specifically say that any mushrooms can be used, so the variety is up to you.
Butter
Two tablespoons of butter go into the slow cooker with the consommé and dry mixes.
Mashed Potatoes
Mashed potatoes are included for serving rather than as part of the slow-cooker mixture. No quantity or separate mashed potato recipe was supplied.
Salt and Pepper
Season with salt and pepper to taste. Since exact quantities were not supplied, adjust them according to your preference.
Equipment
- Slow cooker
- Skillet
- Spatula or tongs for turning the patties
- Serving spoon or ladle for the mushroom gravy
How to Make Slow-Cooker Salisbury Steak with Mushroom Gravy
-
Form and Brown the Beef Patties
Form ground beef into patties. Brown in a skillet for 3–4 minutes per side.
-
Add the Patties and Mushrooms
Place patties and mushrooms in a slow cooker.
-
Add the Gravy Ingredients
Sprinkle with onion soup, au jus, and brown gravy mixes. Add consommé and butter.
-
Slow Cook
Cover and cook on LOW for 6–8 hours until tender.
-
Serve
Serve over mashed potatoes.
Tips for the Best Results
- Form the patties before browning: Shape the 2 pounds of ground beef first so the patties are ready to go straight into the skillet.
- Brown both sides: Cook the patties for the supplied 3–4 minutes per side before transferring them to the slow cooker.
- Keep the mushrooms sliced: The recipe calls for 2 cups of sliced mushrooms so they can cook alongside the patties.
- Remember all three mixes: Onion soup mix, au jus gravy mix and brown gravy mix each have a place in the gravy.
- Add both cans of consommé: They provide the liquid specified for the slow-cooking stage.
- Cook on LOW: The supplied slow-cooker direction specifically gives LOW for 6–8 hours and does not provide a HIGH alternative.
- Use tenderness as your finishing cue: In addition to the time range, the recipe directs you to cook the patties until tender.
- Prepare mashed potatoes for serving: They are the specified base for the finished Salisbury steak and mushroom gravy.
Common Mistakes to Avoid
Skipping the Skillet
The supplied method browns the beef patties for 3–4 minutes per side before they enter the slow cooker. Keep that browning stage in the preparation.
Leaving Out One of the Gravy Mixes
This recipe uses onion soup mix, au jus gravy mix and brown gravy mix. All three are part of the supplied ingredient list.
Assuming a Specific Patty Count
The source does not state how many patties to make from the 2 pounds of ground beef. Avoid assigning a specific number that was not provided.
Guessing the Package Sizes
No weights are supplied for the onion soup, au jus or brown gravy packets. Likewise, the beef consommé can size is not specified.
Inventing a HIGH Cooking Time
The supplied method only provides LOW for 6–8 hours. A HIGH-setting conversion is not part of the original recipe.
Substitutions and Variations
Use Your Preferred Mushrooms
The original notes explicitly say to use any mushrooms. Keep the supplied quantity of 2 cups sliced mushrooms while choosing the variety you prefer.
Add Onions
Adding onions for extra flavor is another variation included in the original notes. However, no onion quantity, variety or preparation is specified, so this optional addition has not been given an invented measurement.
No other substitutions are supplied for the ground beef, consommé, butter or gravy mixes. Any further changes would be editorial variations rather than part of the original Slow-Cooker Salisbury Steak recipe.
Serving Suggestions
The original recipe keeps serving straightforward: prepare mashed potatoes, add the tender Salisbury steak patties and spoon the mushroom gravy over the top.
No additional vegetables, breads or garnishes are included in the supplied recipe, so those would be optional additions rather than part of the original dish.
Storage and Reheating
The supplied notes state that leftovers can be stored in the refrigerator for up to 3 days. No specific reheating instructions were provided, so a reheating method has not been invented.
Frequently Asked Questions
What is this Salisbury steak made from?
The patties are made from 2 pounds of ground beef. The supplied recipe does not list breadcrumbs, eggs or other ingredients in the patties.
How many Salisbury steak patties does the recipe make?
The recipe does not specify a number. It simply instructs you to form the 2 pounds of ground beef into patties.
Do I brown the patties before slow cooking?
Yes. Brown them in a skillet for 3–4 minutes per side before placing them in the slow cooker.
How long does Slow-Cooker Salisbury Steak cook?
The detailed method specifies LOW for 6–8 hours, until tender. The recipe header separately lists an 8-hour cook time.
Can I cook Salisbury steak on HIGH?
No HIGH-setting time was included in the supplied recipe, so this version preserves the documented LOW setting of 6–8 hours.
What is the mushroom gravy made with?
The slow-cooker mixture contains onion soup mix, au jus gravy mix, brown gravy mix, beef consommé, sliced mushrooms and butter.
What type of mushrooms should I use?
The original notes say you can use any mushrooms. The recipe calls for 2 cups, sliced.
Can I add onions?
Yes. Adding onions for extra flavor is specifically suggested in the notes, although the recipe does not provide an amount.
What should I serve with Salisbury steak?
The supplied recipe calls for serving the patties and mushroom gravy over mashed potatoes.
How long can leftovers stay in the refrigerator?
The recipe notes specify refrigerator storage for up to 3 days.
How should I reheat leftovers?
The supplied recipe does not include a reheating method, so no specific method has been assigned.
How many servings does the recipe make?
A serving yield was not supplied, so an exact number of portions has not been assigned.
Recipe Card: Slow-Cooker Salisbury Steak with Mushroom Gravy
Recipe Name: Slow-Cooker Salisbury Steak with Mushroom Gravy
Description: Browned ground beef patties slow-cooked with sliced mushrooms in a rich savory gravy and served over mashed potatoes.
Prep Time: 15 minutes
Supplied Cook Time: 8 hours
Detailed Slow-Cooker Time: LOW for 6–8 hours
Method: Skillet and slow cooker
Ingredients
- 2 lbs ground beef
- 1 packet onion soup mix
- 1 packet au jus gravy mix
- 1 packet brown gravy mix
- 2 cans beef consommé
- 2 cups sliced mushrooms
- 2 tbsp butter
- Mashed potatoes (for serving)
- Salt and pepper to taste
Instructions
- Form ground beef into patties. Brown in a skillet for 3–4 minutes per side.
- Place patties and mushrooms in a slow cooker.
- Sprinkle with onion soup, au jus, and brown gravy mixes. Add consommé and butter.
- Cover and cook on LOW for 6–8 hours until tender.
- Serve over mashed potatoes.
Recipe Notes
- Use any mushrooms you prefer.
- Add onions for extra flavor if desired; no quantity was supplied.
- The recipe does not specify the number or size of the beef patties.
- Packet weights and beef consommé can sizes were not supplied.
- The recipe header lists an 8-hour cook time, while the detailed method gives LOW for 6–8 hours.
- Store leftovers in the refrigerator for up to 3 days.
- No serving yield or nutrition information was supplied.
Storage and Reheating
Store leftovers in the refrigerator for up to 3 days. A specific reheating method was not included in the supplied recipe.