Busy weeknight? Enjoy this tender crockpot salisbury steak simmered in a creamy mushroom gravy. All you need are some basic ingredients and just 10 minutes of prep time!! It's sure to be a family favorite.
2poundsground beef90/10 is best but use your favorite
1ouncedry onion soup mix1 envelope
½cupbreadcrumbsPanko, or dried/toasted
¼cupmilk
¼cupall-purpose flour
21.5ouncescream of mushroom soup2-10.5 ounce cans, undiluted
1tablespoonbeef bouillon
½cupwater
1-½tablespoonsoil
Instructions
Add crumbs, soup mix, and milk to the ground beef.
Mix well - you'll probably need to use your hands.
Divide evenly into 8 parts. Form into patties about the size of your palm. Set aside.
Mix the cream of mushroom soup, the bouillon, and the water until smooth. Set aside.
Heat the oil in the frying pan or multi-cooker.
Mix the flour and any seasoning you want to use for dredging. Dredge the patties in the flour covering both sides.
Brown the patties on both sides. Add to slow cooker if you've used a frying pan.
Pour soup mixture over the beef in the slow cooker.
Cover and cook on low for 4 ½ to 5 hours, or until meat registers 165℉ on an instant read thermometer.
Video
Notes
Storage:Let come to room temperature. Place in an airtight container or cover with plastic wrap for 3 or 4 days.You can also freeze this recipe for up to 3 months.Tips:
This recipe is best in a 4 or 6 quart slow cooker.
Mix the ground beef with ground pork, ground turkey, or ground chicken if you like.
If your family likes mushrooms definitely add as many as you'd like!
Serve leftovers over toast as a hot, open faced sandwich.
Make your own "frozen dinners" by using meal prep containers and covering with plastic wrap and then aluminum foil.