Juicy beef patties in rich mushroom-onion gravy. Just five simple ingredients for a comforting family dinner!
Prep Time: 15 minutes
Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH
Servings: 6
Ingredients
– 2 lbs (900 g) ground beef, preferably 85% lean
– 1 large yellow onion, thinly sliced
– 1 can (10.5 oz / 298 g) condensed cream of mushroom soup
– 1 packet (about 1 oz / 28 g) dry onion soup mix
– 1 cup (240 ml) low-sodium beef broth
Instructions
1. Shape the raw patties.
Divide the ground beef into six equal portions. Gently shape each into an oval patty about ¾ inch (2 cm) thick. Keep the beef raw; no browning is needed for this version.
2. Add the onions.
Spread the sliced onion across the bottom of a 6-quart slow cooker.
3. Add the beef.
Arrange the raw patties over the onions. Slightly overlap them if necessary, handling them gently so they hold their shape.
4. Add everything directly.
Spoon the condensed cream of mushroom soup over the patties. Sprinkle the dry onion soup mix evenly on top, then pour the beef broth gently around the sides. Do not premix anything in another bowl or stir the patties.
5. Slow cook.
Cover and cook on LOW for about 5–6 hours or HIGH for 3–4 hours, until the patties are tender and reach 160°F (71°C) in the center. Check with a food thermometer rather than judging by color.
6. Finish the gravy.
Carefully lift the cooked patties out with a broad serving spatula. Gently stir the onions and gravy together inside the slow cooker until evenly combined.
7. Plate and serve.
Serve the patties with mashed potatoes, if desired. Spoon the warm mushroom-onion gravy generously over the beef and potatoes.
Tip: If excess fat collects on the gravy, skim it off before stirring and serving.