Instructions
Prep & Season – Lightly grease a 4–6 qt slow cooker. In a bowl, gently mix the ground beef with black pepper.
Tip: Avoid overworking the meat—too much handling makes the patties dense instead of tender.
Form Patties – Divide beef into 4 equal portions. Shape into flat patties about ½–¾ inch thick for even cooking.
Layer Meat – Place patties in a single layer at the bottom of the slow cooker. Slight touching is fine, but avoid overlapping so gravy surrounds each patty.
Whisk Gravy – In a separate bowl, mix mushroom soup, dry onion soup mix, and water until smooth. As the beef cooks, it will release juices, thinning the mixture into perfect gravy.
Pour & Cook – Pour the soup mixture over the patties, ensuring each is covered. Cover and cook on LOW 5–6 hours or HIGH 2½–3 hours.
Serve – Steaks are done when no longer pink inside. Stir the gravy and serve hot, smothered in mushroom-onion sauce.
