You Can Finally Do Salisbury Steak The Way You Want To

My mom used to make salisbury steak, but I didn’t usually eat it. It never sounded all that good to me to bite into a great big hunk of ground beef like that. I didn’t even like hamburgers, so what was I going to like about this. The answer to that is everything. After trying this, I was disappointed that I had been missing  out on it my who life. Mom’s was good, but this version is way better. Sorry Mom, but it’s true. The bonus is you can cook it in the slow cooker so easily!

Check out what they are saying about this recipe over at The Seasoned Mom:

“My guys love salisbury steak, but I don’t make it very often. I love using my crock pot, so this is going on my list.”

This is a great way to start out an awesome dinner for your meat and potatoes guy!

 

Ingredients

1 lb. ground beef (I used 96% lean)

1 (1 ounce) packet Lipton dry onion soup mix

¼ cup breadcrumbs (I used Panko breadcrumbs)

¼ cup milk

1 small onion, diced

1 (8 ounce) container sliced fresh mushrooms

2 (10.75 ounce) cans Campbell’s condensed cream of mushroom soup (NOT diluted) (I used Campbell’s Healthy Request)

1 (1 ounce) packet dry au jus gravy mix (such as McCormick brand)

¾ cup water

 

 

Instructions

In a large bowl, gently use your hands to mix together ground beef, onion soup mix, breadcrumbs, and milk.

Shape meat into 4 patties.

Heat about 1 tablespoon of oil in a large skillet over medium-high heat. Cook patties for about 3 minutes per side, or just until browned (but not cooked through).

Place onions and mushrooms in the bottom of a large slow cooker. Place patties on top.

In a medium bowl, whisk together condensed soup, dry au jus mix, and water. Pour sauce into the slow cooker.

Cook on LOW for 3-4 hours.

Notes

This dish can be prepared in a casserole dish in the oven, instead of in a slow cooker. Just place the ingredients in the casserole dish, cover, and bake at 325 degrees F for about 1 hour.

 

 

USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>

 

 

Quick Tip: Serve with pasta, potatoes, or rice.

Thanks again to The Seasoned Mom for this traditionally good recipe.