Slow Cooker Salisbury Steak with Mushroom Gravy

This Slow Cooker Salisbury Steak with Mushroom Gravy is hearty, nostalgic comfort food that practically cooks itself while filling your kitchen with the coziest smell.

Tender cube steaks slowly simmer in a rich gravy made from cream of mushroom soup, beef broth, and a packet of brown gravy mix. Mushrooms and onions soak up all that savory flavor as it bubbles low and slow, creating a silky sauce perfect for spooning over mashed potatoes.

My grandma always called this one of her “Sunday suppers” and it still tastes just like something she’d have bubbling away on the back burner.

What You Need to Know

• Tender beef smothered in a rich, savory mushroom and onion gravy
• Prep is minimal and the slow cooker does all the work
• Make it ahead and reheat gently - the flavors get even better the next day
• For a lighter twist, use reduced sodium broth or cream of mushroom soup

Ingredients Overview

• Cubed steaks: These cook down to fork-tender texture after a few hours in the slow cooker
• Onion and garlic powder: Adds simple seasoning to the meat without needing extra steps
• Sliced onions: Use thick slices so they hold their shape as they cook
• Mushrooms: Sliced fresh mushrooms soak up all the savory goodness
• Beef broth: Helps create a flavorful base for the gravy
• Cream of mushroom soup: Adds richness and creaminess to the sauce
• Brown gravy packet: Thickens the mixture and brings it all together

How to Make Slow Cooker Salisbury Steak with Mushroom Gravy

Step 1: Place the cube steaks in the bottom of an 8 quart slow cooker. Sprinkle the onion powder and garlic powder over the top.

Step 2: Add the sliced onions and mushrooms directly on top of the steaks.

Step 3: In a small bowl, mix the beef broth, cream of mushroom soup, and brown gravy packet. Stir until smooth, then pour over the meat and vegetables.

Step 4: Cover and cook on low for 6 hours. Serve over mashed potatoes and ladle the mushroom gravy over each serving.

Grandma’s Tips

• Slice your onions thick so they hold their shape in the slow cooker
• Give the mushrooms a quick rinse and pat dry before adding them in

Modern Updates

• Use low sodium soup and broth to cut back on salt without losing flavor
• Swap in turkey or chicken cube steaks if you prefer a lighter protein

FAQs

What cut of meat is used for Salisbury steak

Cube steak is the most common cut for Salisbury steak in slow cooker recipes. It becomes very tender as it cooks and soaks up the flavor of the gravy.

Can I cook Salisbury steak on high instead of low

Yes. You can cook this recipe on high for 4 hours if you are short on time.

Can I use canned mushrooms instead of fresh

Fresh mushrooms are best for flavor and texture, but canned mushrooms will work in a pinch. Just drain them before adding.

How do I store leftovers

Store leftovers in an airtight container in the refrigerator for 2 to 3 days. Reheat gently on the stovetop or in the microwave.