Slow cooker Salisbury steak combines frozen beef patties with a rich mushroom and onion gravy for a hands-off weeknight meal that delivers restaurant-quality tenderness without the effort.
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Place six frozen beef patties in the bottom of a slow cooker.
Top the patties with the sliced shiitake mushrooms.
In a separate mixing bowl or large measuring cup, combine the cream of mushroom soup, beef consommé, beefy onion soup mix, and Worcestershire sauce.
Add a squirt of ketchup to the sauce mixture.
Whisk the sauce ingredients together until well combined.
Pour the sauce mixture over the beef patties and mushrooms, ensuring everything is evenly covered.
Sprinkle the chopped garlic over the top.
Cover the slow cooker and cook on high for 4 hours.
Serve the Salisbury steak patties hot, spooning extra gravy over the top.
Store in an airtight container in the fridge for up to 3 days; reheat on low heat in the slow cooker or on the stovetop until warmed through.
slow cooker (5–6 quart)
Yes, fresh patties work well; reduce cooking time by 1–2 hours and check for doneness around the 4-hour mark on low.
Mashed potatoes, egg noodles, or rice are classic sides that soak up the mushroom gravy well.
Store in an airtight container for up to 3 days; reheat gently on low heat or in the microwave.
Yes; assemble all ingredients in a freezer bag up to 1 month ahead, then transfer to the slow cooker when ready to cook.
Shiitake mushrooms provide earthy depth, but cremini, button, or baby bella mushrooms are good substitutes.
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