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Slow Cooker Smothered Hamburger Steaks

Slow Cooker Smothered Hamburger Steaks are a comforting classic featuring juicy seasoned beef patties slow-cooked in a rich onion and mushroom gravy. This easy crockpot recipe creates tender, flavorful hamburger steaks that pair perfectly with mashed potatoes, rice, or buttered noodles.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Ingredients Method Notes

Ingredients
  

  • 2 pounds lean ground beef
  • 1/2 cup plain breadcrumbs
  • 1 large egg
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 medium onion thinly sliced
  • 8 ounces sliced mushrooms
  • 2 cups low-sodium beef broth
  • 1 10.5 oz can condensed cream of mushroom soup
  • 1 packet 0.87 oz brown gravy mix
  • 2 tablespoons chopped fresh parsley optional, for garnish

Method
 

  1. In a large bowl, combine the ground beef, breadcrumbs, egg, garlic powder, onion powder, Worcestershire sauce, salt, and black pepper. Mix gently until just combined.
  2. Divide the mixture into 6 oval hamburger steaks.
  3. Heat the olive oil in a large skillet over medium-high heat. Brown the hamburger steaks for 2–3 minutes per side. They do not need to be fully cooked.
  4. Place the sliced onions and mushrooms in the bottom of the slow cooker.
  5. Arrange the browned hamburger steaks over the vegetables.
  6. In a bowl, whisk together the beef broth, cream of mushroom soup, and brown gravy mix until smooth.
  7. Pour the gravy mixture over the hamburger steaks.
  8. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the patties are tender and cooked through.
  9. Spoon the onion and mushroom gravy over the hamburger steaks and garnish with parsley before serving.

Notes

  • Use 80/20 or 85/15 ground beef for the juiciest hamburger steaks.
  • For a thicker gravy, stir 1 tablespoon cornstarch mixed with 2 tablespoons cold water into the slow cooker during the last 20 minutes of cooking.
  • Delicious served with mashed potatoes, steamed rice, egg noodles, or roasted vegetables.
  • Refrigerate leftovers for up to 4 days or freeze for up to 3 months.