Spread mushroom soup over raw beef patties, along with 3 extra ingredients, into slow cooker for a hearty supper that disappears faster than anything else

This slow cooker 5-ingredient Salisbury steak is the kind of no-fuss supper that fits right into a busy farm day or a chilly Midwestern evening. It reminds me of the old TV dinners we used to get as a treat in the 60s, only this version is heartier, homier, and fills the whole house with that cozy, beef-and-gravy smell. You simply lay raw beef patties in the slow cooker, spread mushroom soup over the top, add just three more pantry ingredients, and let it bubble away until the meat is tender and the gravy is rich. It’s the sort of dish that disappears faster than anything else at the table, especially when folks come in hungry from work or chores.

Serve these tender Salisbury steak patties with a big scoop of fluffy mashed potatoes to catch every bit of the mushroom gravy, and a simple side of buttered green beans or corn. A slice of soft white bread or dinner rolls is nice for mopping up the sauce, and a crisp lettuce salad with a tangy dressing balances the richness. For an old-fashioned touch, finish the meal with applesauce or a fruit salad—just like we used to do at church suppers.

Servings: 6

2 pounds ground beef (80–85% lean)

In a large bowl, gently combine the ground beef, salt, and black pepper with clean hands or a fork, just until seasonings are evenly distributed. Do not overmix or the patties can become dense.

Divide the seasoned beef into 6 equal portions and shape each portion into a thick oval patty, about 3/4 inch to 1 inch thick, in the style of traditional Salisbury steak.

Arrange the raw beef patties in a single overlapping layer in the bottom of your slow cooker crock. It’s fine if the edges touch or slightly overlap; just keep them mostly in one layer so they cook evenly.

In a medium bowl, stir together the condensed cream of mushroom soup and the dry onion soup mix until well blended. The mixture will be thick and spoonable.

Spoon the mushroom soup mixture evenly over the raw beef patties in the slow cooker. Use the back of the spoon or a spatula to spread the soup so that the tops of all the patties are well covered, letting some of the mixture run down between them.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the beef patties are cooked through (an internal temperature of 160°F) and the gravy is hot and bubbly.

Once cooked, carefully lift the Salisbury steak patties from the slow cooker with a wide spatula, as they will be very tender. Stir the gravy in the crock to smooth it out, then spoon the mushroom-onion gravy generously over the patties when serving.

For a richer flavor, you can brown the patties in a skillet for 2–3 minutes per side before placing them in the slow cooker, though this step is optional and adds an extra pan to wash. If you like more gravy, add 1/2 cup of beef broth to the soup mixture before spreading it over the patties; this will thin it slightly and make it easier to ladle over potatoes or noodles. For a deeper mushroom taste, stir in 1 cup of sliced fresh mushrooms with the soup mixture. If you prefer less salt, choose low-sodium cream of mushroom soup and a reduced-sodium onion soup mix, and taste the finished gravy before adding any extra seasoning. You can also form smaller patties for younger eaters or to stretch the meal for a potluck. Always handle the raw ground beef with clean hands, keep it refrigerated until you’re ready to form the patties, and wash your hands and any surfaces or utensils that touch the raw meat. Make sure the patties reach an internal temperature of 160°F for safety, and refrigerate leftovers promptly within 2 hours in shallow containers. Reheat leftovers until steaming hot before serving.