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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!
Slow Cooker Chopped Steak with Onion Mushroom Gravy
Ingredients
- 1 lb very lean ground beef
- 2 low-sodium beef stock cubes crushed*
- 2 tbsp instant minced onion
- 1/2 tsp garlic powder
- 1/4 cup plain bread crumbs
- 1/4 cup milk
- 10.75 oz can low sodium cream of mushroom soup*
- 10.75 oz can condensed French onion soup
- 1 pkg brown gravy mix
- 1 cup sliced mushrooms
- 2 tbsp water
- 1 tbsp oil
- 1/4 cup flour
Instructions
- *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.
Nutrition
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| Slow Cooker Chopped Steak with Onion Mushroom Gravy |
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Cyndy says
Do 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
Definitely Cyndy! Just check for doneness in about 4 hrs because they're so much thinner.
su SUZAN V. MOELL-RASEY says
i just finish cooking in my electric skillet turned to low…… add a bit more water
Judith Hanneman says
Definitely! If you cook this conventionally (and you can), you probably will have to add more liquid.
meeche11e says
This looks soooo yummy! Would you be willing to share the stove top recipe version?
Judith Hanneman says
I 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 🙂 )