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With only 15 minutes of prep, this Slow Cooker Salisbury Steak with mushroom gravy is an easy dinner any night of the week! The simple Crock Pot meal is made with French onion soup mix, cream of mushroom soup, and fresh vegetables for a well-loved retro classic!

Slow Cooker Salisbury Steak with mushroom gravy on a black and white plate

Like a giant hug at the end of the day, this easy Salisbury Steak tastes decadent, cozy, and warm. For big appetites, serve it with mashed potatoes or egg noodles to soak up the extra gravy (there’s plenty, believe me!). For a lighter option, try it with cauliflower rice, a side of broccoli, or wholegrain brown rice.

My simple version of the retro favorite is a perfect example of when less is more. With less effort, less struggle, and less time in the kitchen, you get a dinner that achieves more. More nourishing food for your body, more special time as a family around the table, and more satisfaction for YOU…because you deserve the opportunity to enjoy your food, to be proud of what you have accomplished, and to feel like a great success…even when you’ve actually done less.

How to Make a Homemade Slow Cooker Salisbury Steak:

This healthy Salisbury Steak is lightened up with extra lean ground beef that has been seasoned with dry French Onion Soup Mix spices.

The creamy Salisbury Steak gravy is made with fresh mushrooms, onions, a packet of dry au jus mix, and 98% fat free condensed cream of mushroom soup. You can grab organic, gluten-free brands of the condensed soup at many grocery stores, if that’s a concern for your family.

This Salisbury Steak is classic comfort food! The healthy recipe can be prepared in the slow cooker or baked in the oven for an easy dinner on busy nights!

You’ll want to brown the ground beef patties in a hot skillet or in your slow cooker (if your slow cooker has the sauté/browning function) before combining the rest of the ingredients in the Crock Pot. This gives the Salisbury Steak great flavor and texture! I love this slow cooker because it can perform all of the necessary functions — which means fewer dishes for me to wash at the end!

Then just set it and forget it! The Crock Pot does the rest of the work for you, which is why I love a slow cooker meal so much!

Recipe Variations – Slow Cooker Salisbury Steak:

  • While it won’t quite taste the same, this recipe will also work with ground chicken or ground turkey.
  • For a fun twist, try shaping the beef mixture into round balls to make Salisbury Steak meatballs! The rest of the cooking instructions remain the same.
  • If you’re in more of a hurry and you don’t want to wait for a slow cooker supper, you can also bake the Salisbury Steak in a covered casserole dish in the oven. Those instructions are included in the recipe!

Two pieces of Slow Cooker Salisbury Steak on a plate garnished with parsley

What to Serve with Slow Cooker Salisbury Steak:

Looking for even more easy slow cooker dinner recipes? Try these:

Slow Cooker Salisbury Steak

5 from 5 votes
Prep: 15 minutes
Cook: 4 hours
Total: 4 hours 15 minutes
Servings 4 people
Calories 272.6 kcal
With only 15 minutes of prep, this Slow Cooker Salisbury Steak with mushroom gravy is an easy dinner any night of the week!

Ingredients
  

  • 1 lb. ground beef I used 96% lean
  • 1 (1 ounce) packet dry onion soup mix
  • ¼ cup breadcrumbs I used Panko breadcrumbs
  • ¼ cup milk
  • 1 small onion diced
  • 1 (8 ounce) container sliced fresh mushrooms
  • 2 cans (10.5 ounces EACH) condensed cream of mushroom soup (NOT diluted) (I used Campbell’s Healthy Request)
  • 1 (1 ounce) packet dry au jus gravy mix (such as McCormick brand)
  • ¾ cup water

Instructions

  • In a large bowl, gently use your hands to mix together ground beef, onion soup mix, breadcrumbs, and milk.
  • Shape meat into 4 patties.
  • Heat about 1 tablespoon of oil in a large skillet over medium-high heat. Cook patties for about 3 minutes per side, or just until browned (but not cooked through).
  • Place onions and mushrooms in the bottom of a large slow cooker. Place patties on top.
  • In a medium bowl, whisk together condensed soup, dry au jus mix, and water. Pour sauce into the slow cooker.
  • Cook on LOW for 3-4 hours.

Notes

To Prepare the Salisbury Steak in the Oven: This dish can be prepared in a casserole dish in the oven, instead of in a slow cooker. Just place the ingredients in the casserole dish, cover, and bake at 325 degrees F for about 1 hour.
Cooking for Just Two? You can cut the Salisbury Steak recipe in half and prepare 2 patties with half as much gravy. Since ground beef is often sold in 1-lb. packages, freeze the remaining 1/2-lb. of meat and use it for a later meal.
Recipe Variations:
  • While it won't quite taste the same, this recipe will also work with ground chicken or ground turkey.
  • For a fun twist, try shaping the beef mixture into round balls to make Salisbury Steak meatballs! The rest of the cooking instructions remain the same.
What to Serve with Slow Cooker Salisbury Steak:

Nutrition

Serving: 1/4 of the recipeCalories: 272.6kcalCarbohydrates: 20.9gProtein: 28.2gFat: 7.6gSaturated Fat: 1.4gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 0.7gCholesterol: 7mgSodium: 831.9mgPotassium: 765.3mgFiber: 2.5gSugar: 4.7g
Keyword: Salisbury Steak with Cream of Mushroom Soup, Slow Cooker Ground Beef recipe, Slow Cooker Salisbury Steak
Course: Dinner
Cuisine: American
Author: Blair Lonergan

This recipe was originally published in February, 2017. It was updated in October, 2018.

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. Yes! I’m trying to focus less on what I don’t need to, and to be more present in the moment. That can be so hard, but it’s a goal that I’m working on. Salisbury steak is a favorite of my husband and I, so I’m loving this slow cooker version! I’ve only made it in a skillet before, so I’m excited to try this version. Definitely perfect comfort food!

  2. This looks yummy! Any advice for mushroom haters? Would it just be silly to try it without? I was thinking I could use additional onion and perhaps cream of chicken soup?

    1. Cream of chicken or celery works as a substitute for mushroom. I have a reaction to mushrooms and have learned to substitute instead of mushroom. If you are really brave you can try cream of asparagus. That should make an interesting substitute.

    2. I don’t like mushroom soup, so I always use cream of celery soup. In addition, instead of the onion soup mix, I use Lipton’s beefy onion soup. Have made this recipe twice in last two weeks.
      I

  3. I’ve never had salisbury steak before, however, it’s something Jesse talks about all the time so I think I need to try your recipe! He was actually talking about it on Tuesday because I had a meeting in “Salisbury Avenue” and he was all “I wonder if they make Salisbury Steak in Salisbury Ave” and I had NO idea what he was on about, haha!

  4. My guys love salisbury steak, but I don’t make it very often. I love using my crockpot, so this is going on my list. Also, I use flaxmeal instead of bread crumbs, to cut down on carbs.

    1. Love the idea of using flaxmeal as a breadcrumb substitute, Joanne. I’ve never tried that, but now I’m curious. Thanks for the tip!

  5. 5 stars
    I’ve been doing well with my goal of eating more vegetables. I discovered broccoli slaw and cauliflower pearl are way better than lettuce for a salad base. I have been good at prepping the other veggies and placing them in the frig in containers. Easy to fix a big ole salad for my lunch. I add some tuna or deli meat for a protein kick and use fat free dressing. Yum.

    1. I totally agree, Suzie! I love using riced cauliflower or broccoli slaw for a more filling base than a regular salad. You’re doing AWESOME!

    1. Hey, Cherie! If you are looking for a different flavor because you don’t like mushrooms, then you can substitute with another flavor like cream of chicken or cream of celery. If you want an organic option, I often use Organic Cream of Mushroom condensed soup from Whole Foods. And if you want to make your own homemade cream of mushroom condensed soup to use in recipes, I know that there are a lot of options on the internet (I just don’t have one that I use and can recommend). Hope that helps! 🙂

  6. I just wanted to stop back by and tell you I made this for dinner tonight and it was AMAZING! Great flavor and leftovers will make another great meal. Fabulous recipe, thank you!!

  7. 5 stars
    Another win!! This dinner was SOOO delicious. And the gravy….swoon! Served this with mashed potatoes and peas, and both my husband and one year old daughter gobbled it up. Thanks, Blair!

    1. Yay! I love to hear that, Meredith! Mashed potatoes + peas + salisbury steak is a match made in heaven! Perfect combo! So glad that you all enjoyed it! 🙂

  8. This time, I’m definitely NOT impressed! There’s waaay too much sodium in the ingredients. Also, what is the advantage (if any) to use a slow cooker, after already sautéing the Salisbury Steaks in a skillet? You might as well just continue on with the recipe, and finish it off in the oven. Since the cooking time in the slow cooker is only 3-4 hrs., this wouldn’t even work if you left it to cook in the slow cooker while you went to work in the morning.

    1. Angelina thats what I always wondered,whats the point of using a slow cooker if you have to brown or fry something before you use it .I just throw the stuff in the slow cooker or use the pan I browned it in

  9. a lot of sodium in those packaged ingredients .bread crumbs dry onion soup and dry au jus pack plus the mushroom soup you have way over 1000 mg of sodium . WOW

  10. I always hear too much sodium etc in these creamed soups. I always say if you use in moderation as hopefully it’s not an everyday dish. I have been using Cream of Bacon soup and it’s a good sub for the mushroom… I will be trying this for sure but for two people. Sounds delicious!

    1. I agree, Phyllis — everything in moderation! 🙂 I need to try the Cream of Bacon flavor, since I’ve not used that one yet. Thanks!

  11. 5 stars
    I have real cube steak and was wondering if it would turn out as well as using lean ground beef?

    1. Hi, Susan! I like to use beef that’s relatively lean, since it will continue cooking in the Crock Pot and you don’t want too much grease released into the pot. A fattier meat will stay juicier, though — so it’s a trade-off. In short, use what you’ve got on hand. 🙂

  12. Would this work as freezable? As a cooking for one person, I’d like to make the full recipe, then freeze the leftovers for future meals.

  13. 5 stars
    Just tried this tonight and my family loves it. I cooked it just like the recipe calls for and came out perfect. Thank you so much for sharing all your delicious recipes

  14. 5 stars
    Cambell’s Healthy Request Cream of Mushroom has 410 sodium vs 860 sodium in the original. Will Healthy Request work in this recipe?

  15. It looks like a tasty and easy to make recipe. However, for people like me with high blood pressure who try to keep their sodium intake below 1200 mg/d, it doesn’t make sense to spend more than two thirds of my daily budget on one meal. For that matter, on one portion of one meal.

    I would like to try your recipe after sodium reductions.
    MH

  16. Hello ,
    Im set to make this for supper tonight. Im very particular of the meaty smell of ground beef, may I ask your take if I should do a quick rinse of the ground beef before I add the ingredients on instruction #1 (onion soup mix, breadcrumbs, and milk). Will it still bind? Would adding egg help?
    Smiles.
    Anna

    1. Hi, Anna! I’ve honestly never heard of rinsing ground beef, so I have no idea how that may or may not impact the recipe. I would guess that it would be fine as long as you pat it dry with paper towels to absorb any excess moisture. Hope you enjoy the meal!