My grandma made this every Friday during hard times. The meat comes out so tender and that gravy is unbelievably rich.

Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray for easier cleanup, or line with a slow cooker liner if you like.

In a large bowl, add the ground beef and 1 packet of dry onion soup mix. Use clean hands to gently mix just until the onion soup mix is evenly distributed through the meat. Don’t overwork it or the patties can turn out dense.

Divide the seasoned beef into 8 equal portions. Shape each portion into a rectangular patty about 3/4 inch thick, pressing the sides and corners so they hold together. The rectangles will give you that classic “poor man’s steak” look.

Lay 4 of the patties in a single layer on the bottom of the slow cooker. It’s okay if they touch slightly, but avoid stacking if you can.

In a medium bowl, whisk together the 2 cans of condensed cream of mushroom soup with the remaining packet of dry onion soup mix until well combined. The mixture will be thick and pale at this point; it will thin and darken into a glossy brown gravy as it cooks.

Spoon about one-third of the soup mixture evenly over the first layer of patties, making sure each patty gets some of the mixture on top and around the edges.

Place the remaining 4 patties on top, slightly offset from the first layer so the gravy can run around them. Pour or spoon the rest of the soup mixture evenly over all the patties, covering them as much as possible. Some of the mixture will settle down around the meat, which is what you want for plenty of gravy.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the patties are cooked through (internal temperature reaches at least 160°F/71°C) and very tender. The gravy should be thick, glossy, and a rich golden brown with soft onion pieces throughout.

Once cooked, taste the gravy and, if desired, add a little salt and pepper to your liking. The onion soup mix is salty, so many people find it doesn’t need anything extra.

Use a wide spatula to carefully lift the tender patties out of the slow cooker and onto a serving platter or directly onto plates. Spoon the thick onion gravy generously over the top, making sure each patty is well smothered, and serve hot.

Variations & Tips