This was my dad's favorite tv dinner growing up. Now I make the real thing and he says nothing compares to that homemade mushroom gravy

This slow cooker 4-ingredient Salisbury steak is my cozy, from-scratch answer to those old TV dinners my dad grew up loving. He still talks about the little trays with the beef patties and that dark mushroom gravy, but now he swears nothing compares to this homemade version. With just four simple ingredients and the slow cooker doing all the work, you get tender oval patties nestled in a glossy mushroom gravy that tastes like you fussed all day, even on a busy weeknight.

These Salisbury steaks are wonderful spooned over creamy mashed potatoes, buttered egg noodles, or steamed white rice so they can soak up every bit of that rich mushroom gravy. Add a simple veggie on the side—like green beans, corn, or a tossed salad—to round out the plate. If you’re feeding kids, serve the patties cut into bite-size pieces with extra gravy on the side for dipping, and maybe a slice of buttered bread to mop up what’s left in the slow cooker.

Servings: 6

2 pounds ground beef (80–85% lean)

In a large mixing bowl, combine the ground beef and dry onion soup mix. Use clean hands to gently mix until the seasoning is evenly distributed, being careful not to overwork the meat so the patties stay tender.

Divide the beef mixture into 6 equal portions. Shape each portion into an oval patty about 3/4 inch thick, pressing them together firmly so they hold their shape in the slow cooker.

Spread one can of condensed cream of mushroom soup over the bottom of a 5- to 6-quart slow cooker. This will act as a flavorful base and keep the patties from sticking.

Arrange the beef patties in a single layer in the slow cooker, slightly overlapping if needed but not stacking them. Nestle them gently into the soup so the bottoms are coated.

In a medium bowl, whisk the remaining can of cream of mushroom soup with 1/2 cup of water until smooth. Pour this mixture evenly over the patties so they are mostly covered.

Scatter the sliced mushrooms over the top of the patties and gravy, letting some sink down between the patties so there are mushrooms throughout the sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the patties are cooked through and very tender. The gravy will thicken and become rich and glossy as it cooks.

Once done, carefully lift a patty and check that the internal temperature has reached at least 160°F (71°C) using an instant-read thermometer. Spoon some of the mushroom gravy over the top of each patty before serving.

If you prefer a slightly thicker gravy, remove the lid during the last 20 to 30 minutes of cooking and let some steam escape, or transfer a bit of the hot gravy to a small bowl and stir in a spoonful of instant mashed potato flakes until it reaches your desired consistency, then return it to the slow cooker and stir.

For picky eaters: If your kids aren’t big on mushrooms, you can leave the fresh mushrooms out and still get plenty of flavor from the cream of mushroom soup. You can also finely chop the mushrooms instead of slicing so they blend into the gravy more. For a milder flavor, use only half the packet of onion soup mix and add a pinch of salt at the end if needed. For extra comfort: Stir 1/4 cup of milk into the gravy during the last 30 minutes of cooking for a creamier texture, or add a small splash of Worcestershire sauce to the soup mixture for a deeper, more old-fashioned TV-dinner flavor. If you like a little color on your patties, you can quickly brown them in a skillet over medium-high heat for 2 to 3 minutes per side before adding them to the slow cooker, though it’s completely optional. Make-ahead and freezer tips: You can shape the patties a day ahead and refrigerate them, tightly covered, until you’re ready to cook. Or freeze the raw shaped patties on a baking sheet, then transfer to a freezer bag; thaw overnight in the fridge before using. Food safety: Always wash your hands, utensils, and any surfaces that touch raw ground beef with hot, soapy water. Cook the patties until they reach an internal temperature of at least 160°F (71°C) to ensure they are safe to eat. Do not leave leftovers at room temperature for more than 2 hours; cool and refrigerate promptly in shallow containers. Leftovers keep well in the fridge for up to 3 to 4 days and reheat nicely on the stovetop or in the microwave with a splash of water if needed to loosen the gravy.