This Slow Cooker 3-Ingredient Poor Man’s Steak turns ground beef, condensed cream of mushroom soup, and onion soup mix into a hearty dinner. Rectangular beef patties cook in a creamy mushroom and onion gravy that is ready to spoon over mashed potatoes, rice, or noodles.
What You’ll Need
- Ground beef. Use 2 pounds of 80/20 or 85/15 ground beef. Gently mix and shape it to keep the patties from becoming overly compact.
- Condensed cream of mushroom soup. Use two 10.5-ounce cans, undiluted. The soup combines with the beef juices to create the gravy.
- Dry onion soup mix. Use two 1-ounce packets. One seasons the beef, and the other flavors the mushroom gravy.
How to Shape Poor Man’s Steak Patties
Place the ground beef in a large bowl and sprinkle one packet of onion soup mix over it. Mix gently until the seasoning is distributed throughout the meat.
Divide into eight equal portions and shape each into a rectangular patty about ¾ inch thick. Press the edges together so the patties hold their shape, handling them as little as possible.
How to Layer the Slow Cooker
Lightly grease a 4- to 6-quart slow cooker. Arrange four patties across the bottom, allowing them to touch slightly as needed.
Stir the condensed mushroom soup and remaining onion soup mix together in a bowl. Spoon about one-third over the first layer of patties. Add the remaining patties, slightly offset from those below, and spread the rest of the sauce over them.
How Long to Cook Poor Man’s Steak
Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the patties are tender and reach at least 160°F (71°C) in the center. Check patties from both layers, as cooking time varies by appliance and patty thickness.
The gravy will loosen as the beef releases its juices. Its final color and thickness depend on the soup and seasoning used. Lift the finished patties carefully with a wide spatula, then gently stir the gravy before serving.
Tips for Tender Patties and Flavorful Gravy
A light hand when mixing helps preserve a tender texture. Keep the patties similar in thickness so they cook evenly, and avoid moving them around during cooking.
Both soup products contribute salt, so taste the finished gravy before adding optional seasoning. If a layer of rendered fat collects on the surface, skim it off with a spoon before serving.
What to Serve with Poor Man’s Steak
Mashed potatoes are an easy match for the creamy gravy. Buttered egg noodles or rice also work well. Add green beans, steamed carrots, or a crisp salad to complete the meal.
Frequently Asked Questions
Do I add water to the condensed soup?
Use the soup undiluted. The beef releases liquid during cooking, which blends into the soup mixture.
Can I make round patties?
Yes. Keep them evenly sized and about ¾ inch thick. Rectangular patties simply give this version its distinctive appearance.
Can I brown the patties first?
Yes. An optional skillet browning step adds color and lets you drain some fat before transferring the patties to the slow cooker. Handle them gently and check their temperature earlier during slow cooking.
Why are my patties breaking apart?
The cooked patties can be delicate, especially when lifted from the lower layer. Use a wide spatula to support each one and transfer them individually.
Slow Cooker 3-Ingredient Poor Man’s Steak Recipe Card
Tender ground beef patties slow-cooked in a creamy mushroom and onion gravy.
- Prep time — About 15 minutes
- Cook time — 6–7 hours on LOW or 3–4 hours on HIGH
- Servings — 4
- Yield — 8 patties
Ingredients
- 2 pounds ground beef, 80/20 or 85/15
- 2 cans (10.5 ounces each) condensed cream of mushroom soup, undiluted
- 2 packets (1 ounce each) dry onion soup mix, divided
Instructions
- Lightly grease the inside of a 4- to 6-quart slow cooker.
- Gently mix the ground beef with one packet of onion soup mix until evenly combined.
- Divide into eight equal portions. Shape into rectangular patties approximately ¾ inch thick.
- Arrange four patties across the bottom of the slow cooker.
- In a bowl, stir together both cans of condensed mushroom soup and the remaining onion soup mix.
- Spoon about one-third of the soup mixture over the first layer. Place the remaining patties on top, slightly offset, and cover with the remaining soup mixture.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until tender and at least 160°F (71°C) in the center. Check patties from both layers.
- Carefully lift the patties out with a wide spatula. Skim excess surface fat from the gravy if needed, then stir gently.
- Serve two patties per portion with the mushroom and onion gravy spooned over the top.
Recipe Notes
- Mix the beef gently and keep the patties evenly sized.
- Use the condensed soup straight from the cans.
- Taste the finished gravy before adding optional salt or pepper.
- Prep and cooking times are estimates. Use a meat thermometer to check doneness.