This Slow Cooker Salisbury Steak pairs browned ground beef patties with tender sliced onions and creamy au jus gravy. Breadcrumbs and milk help keep the patties tender, while a quick sear adds savory flavor before they go into the slow cooker.
What You’ll Need
- Lean ground beef. Two pounds make eight hearty patties. Shape them to an even thickness so they cook at a similar rate.
- Breadcrumbs and milk. These help the patties hold together and stay tender. Plain breadcrumbs let the onion soup mix and thyme provide the seasoning.
- Dry onion soup mix and thyme. The soup mix seasons the beef, and dried thyme adds a subtle herbal note.
- Flour and olive oil. A light dusting of flour helps the patties brown in the skillet. Shake off any excess before searing.
- White onion. The slices soften beneath the beef and give the gravy extra onion flavor.
- Condensed cream of chicken soup, water, and au jus mix. Whisk these together to make the gravy. Use the measured water and stir both packaged mixes into their respective parts of the recipe as directed below.
How to Make Slow Cooker Salisbury Steak
Gently combine the ground beef, breadcrumbs, milk, onion soup mix, and thyme. Divide the mixture into eight portions and shape them into oval patties. Spread the sliced onion across the bottom of the slow cooker.
Heat the olive oil in a large skillet over medium-high heat. Lightly dredge each patty in flour and brown both sides, working in batches if needed. Transfer the patties to the slow cooker over the onions. If you need two layers, stagger the upper patties so the gravy can run between them.
Whisk the condensed soup, water, and au jus mix until smooth, then pour the gravy over the patties. Cover and cook on LOW for 4–5 hours, until the centers of the patties are cooked through. Lift the patties out with a wide spatula and spoon the onions and gravy over each serving.
Tips for Tender Patties and Smooth Gravy
- Mix the beef gently. Stop once the seasonings and breadcrumbs are evenly distributed. Packing the meat tightly can make the patties dense.
- Let the first side brown before flipping. Once a crust forms, a thin spatula should slide underneath more easily.
- Whisk the gravy before pouring. Break up any clumps of dry au jus mix so the seasoning disperses evenly.
- Taste the finished gravy before seasoning. The condensed soup and both seasoning packets already contribute salt.
What to Serve with Salisbury Steak
Mashed potatoes are a natural fit for the creamy onion gravy. Buttered egg noodles and white rice work well, too. Add steamed green beans or roasted carrots for a side that balances the richness of the beef and sauce.
Frequently Asked Questions
Do the patties need to cook through in the skillet?
The skillet step browns the outside. Transfer the patties directly to the slow cooker, where they finish cooking in the gravy.
Can I use cream of mushroom soup?
Yes. Replace the condensed cream of chicken soup with the same amount of condensed cream of mushroom soup for a mushroom-flavored gravy.
How should I reheat leftovers?
Refrigerate the patties and gravy together in a covered container. Reheat portions gently until hot throughout. If the chilled gravy has thickened, stir in a small splash of water as it heats.
Slow Cooker Salisbury Steak Recipe Card
Tender beef patties slow-cooked over sliced onions in a creamy au jus gravy.
- Prep time — About 25 minutes, including browning
- Slow cooker time — 4–5 hours on LOW
- Yield — 8 patties
Ingredients
- 2 pounds lean ground beef
- ½ cup breadcrumbs
- ¼ cup milk
- 1 packet (1 ounce) dry onion soup mix
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 2 tablespoons extra-virgin olive oil
- 1 white onion, sliced
- 2 cans (10 ounces each) condensed cream of chicken soup
- ¾ cup water
- 1 packet (1 ounce) dry au jus mix
Instructions
- Combine the beef, breadcrumbs, milk, onion soup mix, and thyme in a large bowl. Mix gently and shape into eight evenly sized patties.
- Spread the sliced onion across the bottom of the slow cooker.
- Heat the olive oil in a large skillet over medium-high heat. Lightly dredge the patties in flour, shake off the excess, and brown both sides.
- Place the browned patties over the onions, staggering the layers if needed.
- Whisk together the condensed cream of chicken soup, water, and dry au jus mix. Pour evenly over the patties.
- Cover and cook on LOW for 4–5 hours, until the patties are cooked through. Serve warm with the onions and gravy.