Slow Cooker Salisbury Steak

Instructions

1. 01

   In a large bowl, mix together 2 pounds lean ground beef, 1 large egg, 1/2 cup plain breadcrumbs, 1 ounce packet beefy onion soup mix, 3 Tablespoons milk and 1 Tablespoon Worcestershire sauce until well combined. I like to use my (very clean) hands for this.

2. 02

   Divide the mixture into 8 even portions and form them into patties.

3. 03

   Place 1/4 cup all-purpose flour on plate and dip both sides of the patties into the flour, tap off any excess and set aside (I just place them on a baking sheet.)

4. 04

   In a large skillet over medium-high heat, add 2 Tablespoons vegetable oil. Once hot, sear both sides of the patties in batches until golden brown, do not cook the patties all the way through.

5. 05

   Spray a 6-quart or larger slow cooker with cooking spray. Layer the patties into the slow cooker, you will have to stack them a little.

6. 06

   In a large bowl, whisk together 2 (14.5 ounce) cans beef broth, 1 ounce packet au jus gravy mix, 4 cloves garlic, minced, 1 Tablespoons Worcestershire sauce and 1 teaspoon dijon mustard.

7. 07

   Pour this mixture over the patties.

8. 08

   Cover and cook on low for 4-5 hours or high 3-4 hours until the patties reach an internal temperature of at least 165°F. The longer the patties cook, the more tender they will become. The patties will shrink a lot during cooking.

9. 09

   Place the patties onto a plate.

10. 10

    Place the gravy from the slow cooker into a large skillet and bring to a simmer.

11. 11

    In a small bowl, whisk together 1/4 cup water and 2 Tablespoons cornstarch. Slowly stream in the cornstarch slurry while constantly whisking into the simmering gravy. Simmer until thickened, 1-2 minutes.

12. 12

    You can now serve the patties immediately or place them back into the slow cooker and pour the thickened gravy on top. Optional: top with fresh chopped flat leaf parsley (for garnish).

13. 13

    Keep on the warm setting. Serve with mashed potatoes, egg noodles or rice.