Slow Cooker Salisbury Steak
Slow-cooked beef patties in a creamy mushroom and onion gravy. Real comfort food.
ground beef, lean
onion soup mix
1 oz., dry
Panko or regular
or canola oil
cream of mushroom soup
cans, condensed (10 3/4 oz. each), low sodium if possible
au jux mix
Kitchen Bouquet or Gravy Master, for darkening gravy (optional)
In a large bowl, mix together the ground beef, dry onion soup mix, Panko crumbs, garlic powder and milk using your hands. Shape mixture into 8 oval patties.
Heat oil in a large skillet over medium-high heat. Dredge the meat patties lightly, shaking off excess, in the flour. Working in two batches, quickly brown the patties on both sides, about 3 minutes total, in the hot oil in skillet. Place browned patties in the slow cooker, stacking them alternately like a pyramid.
In another bowl, combine well the cans of cream of mushroom soup, au jus mix, water, browning sauce and sliced onion. Pour over the meat patties in slow cooker.
Cover and cook on HIGH for 30 minutes. Reduce heat to LOW and continue cooking for another 3½ hours.
Add the sliced mushrooms and continue to cook on LOW for another hour to an hour and a half, until beef is totally cooked through, is quite tender, and the mushrooms have cooked down.