Ingredients
Equipment
Method
- Gently form ground beef into 6 oval patties, about ½-¾ inch thick. Press firmly to hold together but don't overwork the meat. Season lightly with salt and pepper if desired.
- Optional: Brown patties in hot skillet over medium-high heat for 1-2 minutes per side for extra flavor. Not required.
- Place patties in single layer at bottom of slow cooker. Do not stack or overlap.
- In mixing bowl, whisk together cream of mushroom soup, brown gravy mix, and water until combined. Mixture will be thick.
- Pour gravy mixture evenly over patties, coating each one well.
- Cover and cook on LOW for 5-6 hours or HIGH for 2½-3 hours, until patties are tender and cooked through and gravy has thickened.
- For thicker gravy, remove lid during last 30 minutes on HIGH.
- Using wide spatula, carefully remove patties and plate over mashed potatoes, egg noodles, or rice. Spoon gravy generously over everything.
Notes
Use 80-85% lean beef. Extra fat keeps patties moist during long cooking. Leaner beef dries out.
Don't overwork meat when shaping—too much handling makes tough, dense patties.
Single layer is crucial for even cooking and maximum gravy contact.
Add 1 tablespoon Worcestershire sauce to gravy mixture for deeper, more complex flavor.
Add sliced onions and mushrooms around patties for extra flavor and texture.
Use wide spatula when removing patties—they're tender and will break apart easily.
If gravy too thick, add splash of warm water or beef broth before serving.
If gravy too thin, remove lid during last 30 minutes on HIGH.
Brown patties first for best flavor—adds savory depth that's hard to replicate without searing.
Don't cook beyond recommended time or patties may break apart.
Substitute ground turkey for beef. Milder flavor but still delicious.
Use cream of chicken soup for lighter, different gravy.
Low-sodium option: Use low-sodium soup and gravy mix.
Store in airtight container in fridge up to 4 days. Gravy gets richer overnight.
Freeze with gravy for up to 3 months. Thaw overnight in fridge.
Reheat gently in saucepan over low with splash of water or broth, stirring frequently. Or microwave 2-3 minutes, stirring halfway.
Serve over: Creamy mashed potatoes (ideal), buttered egg noodles, steamed rice.
Pair with: Green beans, buttered peas, roasted carrots, side salad, dinner rolls, garlic toast.
Naturally gluten-free with certified GF soup and gravy mix.
Kid-friendly: Mild, savory flavors that even picky eaters love.
Don't overwork meat when shaping—too much handling makes tough, dense patties.
Single layer is crucial for even cooking and maximum gravy contact.
Add 1 tablespoon Worcestershire sauce to gravy mixture for deeper, more complex flavor.
Add sliced onions and mushrooms around patties for extra flavor and texture.
Use wide spatula when removing patties—they're tender and will break apart easily.
If gravy too thick, add splash of warm water or beef broth before serving.
If gravy too thin, remove lid during last 30 minutes on HIGH.
Brown patties first for best flavor—adds savory depth that's hard to replicate without searing.
Don't cook beyond recommended time or patties may break apart.
Substitute ground turkey for beef. Milder flavor but still delicious.
Use cream of chicken soup for lighter, different gravy.
Low-sodium option: Use low-sodium soup and gravy mix.
Store in airtight container in fridge up to 4 days. Gravy gets richer overnight.
Freeze with gravy for up to 3 months. Thaw overnight in fridge.
Reheat gently in saucepan over low with splash of water or broth, stirring frequently. Or microwave 2-3 minutes, stirring halfway.
Serve over: Creamy mashed potatoes (ideal), buttered egg noodles, steamed rice.
Pair with: Green beans, buttered peas, roasted carrots, side salad, dinner rolls, garlic toast.
Naturally gluten-free with certified GF soup and gravy mix.
Kid-friendly: Mild, savory flavors that even picky eaters love.