Save on Pinterest

Slow-Cooker Salisbury Steak

Total Time

Prep: 25 min. + chilling Cook: 4 hours

Makes

9 servings

These flavorful "steaks" fit into everybody's budget. A special friend shared the recipe, and I think of her each time I make it. - Susan Wright, Mineral Wells, West Virginia
Slow-Cooker Salisbury Steak Recipe photo by Taste of Home

Ingredients

  • 1 cup crushed saltine crackers (about 30 crackers)
  • 1/3 cup water
  • Salt and pepper to taste
  • 2 pounds ground beef
  • 1/4 cup all-purpose flour
  • 2 tablespoons canola oil
  • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
  • Hot mashed potatoes or noodles
  • Minced fresh parsley, optional

Directions

  1. In a large bowl, combine cracker crumbs, water, salt and pepper. Crumble beef over mixture and mix lightly but thoroughly. Press into an ungreased 9-in. square pan. Cover and refrigerate for at least 3 hours.
  2. Cut into 3-in. squares; dredge in flour. In a large skillet, heat oil over medium heat; add beef and cook until browned on both sides, 2-3 minutes on each side.
  3. Transfer to a 3-qt. slow cooker with a slotted spatula or spoon. Add soup.
  4. Cover and cook on high until meat is no longer pink, 4 hours. Serve with mashed potatoes or noodles. If desired, top with minced parsley.

Slow-Cooker Salisbury Steak Tips

What are some variations of this slow-cooker Salisbury steak recipe?

You can also make this recipe using ground turkey to lighten it up. If you're all out of saltine crackers, try using dried breadcrumbs instead.

How else can you cook slow-cooker Salisbury steak?

Salisbury steak can also be made on the stovetop or in the oven. To use the oven, swap the slow-cooker step for 1 hour in the oven at 325°F, or until meat reaches an internal temperature of 160°F. To make salisbury steaks on the stovetop, sear steaks as directed, but then simmer in the soup uncovered until the steaks are cooked through.

How do you store slow-cooker Salisbury steak?

Store this slow-cooker Salisbury steak in the fridge for 3-4 days.You can also pack it into individual serving bags and freeze for 2-3 months. Here's how to store leftover food to keep it tasting fresh.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester

Nutrition Facts

1 each: 292 calories, 18g fat (6g saturated fat), 68mg cholesterol, 372mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein.

Recommended Video