This Poor Man’s Steak is classic comfort in a bowl, turning humble ground beef into a savory, melt-in-your-mouth meal. Slow-braising the patties in mushroom soup and onion mix creates a rich, umami-packed gravy that naturally tenderizes the meat. Think of it as an easy Salisbury steak—perfect for nights when you crave a hearty “meat and potatoes” dinner with almost no prep.
Poor Man’s Steak
Ingredients
| Ingredient | Amount |
|---|---|
| Ground beef (80/85% lean) | 1 ½ lbs |
| Condensed cream of mushroom soup | 1 (10 ½ oz) can |
| Dry onion soup mix | 1 (1 oz) packet |
| Water | ½ cup |
| Black pepper | ¼ tsp |
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Instructions
Prep & Season – Lightly grease a 4–6 qt slow cooker. In a bowl, gently mix the ground beef with black pepper.
Tip: Avoid overworking the meat—too much handling makes the patties dense instead of tender.
Form Patties – Divide beef into 4 equal portions. Shape into flat patties about ½–¾ inch thick for even cooking.
Layer Meat – Place patties in a single layer at the bottom of the slow cooker. Slight touching is fine, but avoid overlapping so gravy surrounds each patty.
Whisk Gravy – In a separate bowl, mix mushroom soup, dry onion soup mix, and water until smooth. As the beef cooks, it will release juices, thinning the mixture into perfect gravy.
Pour & Cook – Pour the soup mixture over the patties, ensuring each is covered. Cover and cook on LOW 5–6 hours or HIGH 2½–3 hours.
Serve – Steaks are done when no longer pink inside. Stir the gravy and serve hot, smothered in mushroom-onion
To see the full cooking instructions, go to the next page or click the Open button (>) and don’t forget to SHARE it with your friends on Facebook.
