1 1/2 pounds ground beef (formed into 4–6 patties)
1 (10.5-ounce) can condensed cream of mushroom soup
1 (1-ounce) packet brown gravy mix
1/2 cup water
Directions
Shape the ground beef into 4–6 oval patties, pressing them a little thinner in the center so they cook evenly. Season lightly with salt and pepper if desired (optional, not counted as ingredients).
In a medium bowl, whisk together the condensed cream of mushroom soup, brown gravy mix, and water until smooth and well combined.
Lightly spray the slow cooker with nonstick cooking spray. Spoon a thin layer of the gravy mixture onto the bottom of the slow cooker.
Arrange the beef patties in a single layer (it’s okay if they overlap a bit). Pour the remaining gravy mixture evenly over the patties, making sure they’re mostly covered.
Cover and cook on LOW for 5–6 hours, or on HIGH for 2 1/2–3 hours, until the patties are cooked through and tender.
Taste the gravy and adjust seasoning with a little salt and pepper if needed. Serve the Salisbury steaks hot, spooning plenty of gravy over each patty.
Variations & Tips
For picky eaters who aren’t sure about mushrooms, you can swap the cream of mushroom soup for cream of chicken or cream of onion to keep the gravy smooth and mild. If your family likes onions, you can add a sliced onion on top of the patties before pouring on the gravy for extra flavor (this would be a 5th ingredient, but it’s a nice optional touch). You can also make mini Salisbury steaks by forming smaller patties—kids tend to love having their own little “steaks,” and they cook a bit faster. For a slightly leaner version, use lean ground beef or a mix of ground beef and ground turkey, and if the gravy seems a little thick at the end, stir in a splash more water or beef broth to loosen it. To stretch the meal for a larger crowd, serve the patties over a generous bed of mashed potatoes or noodles and add a can of sliced mushrooms (drained) into the gravy for extra texture for those who enjoy them.
