Slowcooker Salisbury Steak

Salisbury steak. 

I really like the idea of Salisbury steak. In theory it sounds right up my alley: meat, potatoes, gravy. Here’s what I don’t like about Salisbury steak: mushrooms. 

So, without further adieu, I present this Slowcooker Salisbury Steak recipe, sans mushrooms, that I found on Crafty Creative Kathy’s blog. 

Ingredients:

•  2 pounds of ground beef 
• 1 package of dry onion soup mix (I use Knorr with much satisfaction) 
• 1/2 cup Italian bread crumbs 
• 1/4 cup milk 
• 1/4 cup flour 
• Cooking oil 
• 2 cans of cream of chicken soup 
• 1 package of dry au jus mix 
• 3/4 cup water 

Directions: 

In a large bowl, getting your hands messy by mixing together the ground beef, onion soup mix, Italian bread crumbs, and milk. 

Divide the mix into 8, and form each segment into the shape of a patty. Try to form them firmly, making them thinner and giving them a larger diameter than you would expect. They shrink in diameter and plump up while they are cooking. 

Heat some cooking oil in a frying pan over medium-high heat. Dredge each patty in flour so that they are lightly coated, then add them to the frying pan and brown them on both sides. 

Place the browned patties in your slowcooker, stacking them like a pyramid. In another bowl, combine the cream of chicken soup, au jus mix, and water. Poor this mixture over the patties in the slowcooker. 

The cream of chicken soup I used was extremely watery, so I could have gone without adding more water. The end result still tasted amazing, but the gravy was runny. I won’t be using that brand of soup for this recipe again. Your mix should be thick and delicious looking. 

Anyways, cook on low for 4-5 hours, until the meat is cooked through. Whip up some mashed potatoes, and you’re ready for a treat. 

Enjoy!