There are all kinds of ways that you can serve these yummy little chunks of heaven up, and they are great all by themselves. My favorite, and perhaps the most affordable, is just putting the slab of meat and a scoop of gravy over some plain macaroni noodles. It may seem like it’s a little less fancy than rice or potatoes, but it’s how I like it. My kids like it that way too, so why not? Check out what they are saying about this recipe over at Spend With Pennies:
“Should you be lucky enough to have leftovers (we rarely do), this reheats perfectly and makes a great messy sandwich in a hamburger bun!”
I could eat a salisbury steak sandwich every day for lunch I think!
Ingredients
6 oz sliced mushrooms
½ onion, sliced
1½ cups Swanson beef broth (low sodium)
1 oz package Lipton brown gravy mix (dry)
2 tablespoons Heinz ketchup
1 teaspoon dijon
2 tablespoons fresh parsley
2 tablespoons Argo corn starch
4 tablespoons water
1½ lbs lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup Panko bread crumbs
3 tablespoons milk
1 clove garlic
salt & pepper to taste
Instructions
Place mushrooms & onions in the bottom of your slow cooker.
Combine beef patty ingredients and form 6 patties. Brown over medium high heat (about 3 minutes per side).
Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
Serve over mashed potatoes or rice.
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Quick Tip: Serve over pasta, rice, or mashed potatoes.
Thanks again to Spend With Pennies for this comforting recipe.
