Slow-Cooker Salisbury Steak

Contributed By: Parker


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


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 to 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.

Helpful Hints:

TOTAL TIME: Prep: 25 min. + chilling Cook: 4 hours
YIELD: 9 servings.
Nutrition Facts
1 each: 292 calories, 18g fat (6g saturated fat), 68mg cholesterol, 372mg sodium, 10g carbohydrate (1g sugars, 1g fiber), 22g protein.

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