Hamburger Steak & Gravy… Crock-pot

We love hamburger steak and gravy. It is much better in a crock-pot. This does well in the freezer. I usually freeze in small portions. I will take them out and thaw in fridge over night. I would need to only make the mashed potatoes. I cannot take credit for this recipe. I found this searching for recipes. Here is the link for the original recipe. I did change it up a bit. It called for 2 pounds of ground beef. I ended up using 3 pounds. I also used “Lean” ground beef. I found that using anything else other than the lean ended up more oil with the gravy. I was not sure on some of the ingredients first time I made this but I followed the recipe. The gravy is not a traditional gravy. It is actually a mix of Au Jus mix, water and cream of chicken soup. It was a very light brownish orange color. I thought I made a mistake somewhere the first time I made it but I followed the instructions. I had a back up plan in case the recipe bombed. It did not. The longer the gravy and meat cooked; the darker the gravy became. I made mashed potatoes to go along with it. I like to make mine creamy. I really do not have a recipe for it. I mix a little salt, pepper, mayonnaise, butter, milk and sour cream in the potatoes after boiling. I will add more if needed during mixing I used a potato masher to smash the big chunks up. Then I get my hand mixer out and blend up into a smooth mixture. I do not like very thick potatoes – Creamy and not too thick.


Hamburger Steak & Gravy.. Crock-pot

  • 3 pounds ground beef (any type is fine but more fat content will cause more oil in the crock-pot as it cooks
  • 1 (1 ounce) envelope dry onion soup mix
  • 1/2 cup Italian seasoned bread crumbs
  • 1/4 cup milk
  • 1/4 cup all-purpose flour or more if needed
  • 2 tablespoons vegetable oil or more if needed – I used olive oil
  • 2 (10.75 ounce) cans condensed cream of chicken soup
  • 1 (1 ounce) packet dry Au Jus mix
  • 3/4 cup water

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs and milk using your hands. Shape into 8 patties.

Heat oil in a large skillet over medium-high heat. Dredge the patties in the flour just to coat. Quickly brown both sides of each patty. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix and water. Pour over the meat. DO NOT STIR. Cook on low setting for 4 to 5 hours, until ground beef is well done. I have left this cooking on low up to 7-8 hours before. Stir gravy gently before serving. Serve with rice or mashed potatoes.