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.
