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| Slow Cooker Chopped Steak with Onion Mushroom Gravy |
An excellent weekday ground beef dinner reminiscent of salisbury steak, but much easier.
This was one of my late husband’s favorites!
I used to make this stovetop all the time, but decided to give it a go in the slow cooker. I had my doubts about the meat staying whole and not falling apart, but figured if it did, I would serve it over rice and just be done with it.
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| Gravy makes itself |
Needless to say, the patties stayed whole and I was delighted! This made a nice comfort meal for me for a tag-end-of-winter night.
Browning the meat is not an option in this recipe–you have to do it! Cooking raw ground beef in a slow cooker is not recommended. Plus, the patties will definitely fall apart if you don’t.
I used low sodium stock cubes and soup in this. Sometimes this type of fare can end up a tad salty for my taste, so I err on the side of less remembering I can always add salt if I need it.
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| Nice weeknight meal–easy too! |
There’s plenty of delicious gravy that makes itself, I might add, so serving this with rice or mashed potatoes would really be recommended. I served one with jasmine rice and it was out of this world!
- 1 lb very lean ground beef
- 2 low-sodium beef stock cubes, crushed*
- 2 tbs instant minced onion
- ½ tsp garlic powder
- ¼ cup plain bread crumbs
- ¼ cup milk
- 1 can (10.75 oz) low sodium cream of mushroom soup*
- 1 can (10.75 oz) condensed French onion soup
- 1 pkg brown gravy mix
- 1 cup sliced mushrooms
- 2 tbs water
- 1 tbs oil
- ¼ cup flour
- *Regular soup and stock cubes may be used if you wish.
- Add the bread crumbs, instant onions, garlic powder, crushed stock cubes and milk in a medium bowl. Mix and let stand about 5 minutes.
- Mix ground beef into the bread crumb mixture, mixing well. Form into 4 thin burgers.
- Heat a large skillet over high heat and add oil.
- Dust burgers with the flour then add to hot skillet. Brown for about 1 minute each side–you aren’t cooking the meat, just quickly browning.
- Place browned burgers in the bottom of a slow cooker (I used a 5 quart), stacking if necessary.
- Mix the soups, mushrooms, gravy mix and water in a small bowl. Pour over burgers.
- Cover and cook on LOW 6-8 hours.
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| Slow Cooker Chopped Steak with Onion Mushroom Gravy |
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Yum
Cyndy says
July 19, 2015 at 6:17 pmDo you think this would work using cubed steak as opposed to ground burger? I'm referring to those thin pieces of meat that have been tenderized and usually come in a pack of two or three at the grocery store.
Judith Hanneman says
July 19, 2015 at 6:42 pmDefinitely Cyndy! Just check for doneness in about 4 hrs because they're so much thinner.
su SUZAN V. MOELL-RASEY says
August 30, 2015 at 4:15 pmi just finish cooking in my electric skillet turned to low…… add a bit more water
Judith Hanneman says
August 30, 2015 at 4:25 pmDefinitely! If you cook this conventionally (and you can), you probably will have to add more liquid.
meeche11e says
January 13, 2016 at 8:13 pmThis looks soooo yummy! Would you be willing to share the stove top recipe version?
Judith Hanneman says
January 14, 2016 at 2:05 amI just made the burgers like I did in the crock pot version, then when they were browned, removed them from the pan and then browned the mushrooms a bit in the same pan. Then I mixed the soups and gravy mix, added that to the pan, bring it to a boil, reduced the heat to very low, covered and cooked them for maybe 30-40 minutes. You might have to thicken the juice either way you cook it. I use Wondra for this because it’s instant flour so blends right in, but you could use regular flour, 2 tbs to 1/4 cup water for each cup of juice or same amount of cornstarch and water for each cup of juice. I prefer flour to thicken because cornstarch isn’t too stable with too much heat (flour is more forgiving 🙂 )