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A fork-cut hamburger steak showing its cooked ground beef texture under mushroom gravy

Poor Man's Steak

Five-ingredient Poor Man’s Steak made with ground beef patties and creamy mushroom-onion gravy in the slow cooker. Serve with mashed potatoes, egg noodles, or rice.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Course
Cuisine American
Servings 4 servings

Equipment

  • 4- to 6-quart slow cooker large enough for four patties in one layer
  • Mixing bowls and whisk
  • Food thermometer and wide spatula

Ingredients
  

  • 1 ½ pounds ground beef 80/20 or 85/15 lean ratio
  • ¼ teaspoon cracked black pepper
  • 1 10.5-ounce can condensed cream of mushroom soup
  • 1 1-ounce packet dry onion soup mix
  • ½ cup water

Instructions
 

  • Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of cooking oil.
  • In a medium bowl, gently mix the thawed ground beef with the cracked black pepper just until combined. Avoid kneading or tightly packing the meat.
  • Divide the beef into 4 equal portions. Shape each into an oval or round patty about ½ to ¾ inch thick.
    Four raw oval ground beef patties shaped for the slow cooker
  • Place the raw patties in a single layer in the prepared slow cooker. Their edges can touch, but do not stack or overlap them.
  • In a separate bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until mostly smooth.
    Condensed mushroom soup, onion soup mix, and water whisked together in a bowl
  • Pour and spread the soup mixture evenly over all 4 patties.
    Four raw patties covered with mushroom-onion gravy in an oval slow cooker
  • Cover with the lid. Cook on LOW for 5 to 6 hours or HIGH for 2½ to 3 hours, until a food thermometer inserted into the center of each patty reads at least 160°F (71°C). Do not rely on the meat’s color to judge doneness.
    Four cooked hamburger steaks in mushroom-onion gravy in a black slow cooker
  • Skim excess surface fat from the gravy if needed, then taste and adjust the pepper. Lift the patties with a wide spatula and serve hot with the gravy over mashed potatoes or egg noodles.

Notes

  • This recipe makes 4 patties. Prep time is approximately 10 minutes. The card displays 6 hours of cooking on LOW, the longer end of the 5–6 hour range. On HIGH, allow 2½–3 hours. Check each patty for an internal temperature of 160°F (71°C).
  • Start with fully thawed ground beef and arrange the patties in one layer. A wide spatula helps lift them without breaking.
  • The soups contain salt, so taste the finished gravy before adding extra seasoning. Spoon off excess rendered fat if needed.
  • For optional thicker gravy, mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into the hot sauce near the end of cooking, and allow it to heat and thicken. Cornstarch is an addition to the five-ingredient recipe.
  • Refrigerate leftovers in shallow containers within 2 hours, or 1 hour above 90°F. Keep at 40°F or below for 3–4 days. Reheat to 165°F (74°C).
Keyword hamburger patties with mushroom gravy, poor man's steak, slow cooker hamburger steak