I hear this is the last "cold" week we are going to have in Minnesota! Cold being in the 30's. They are predicting that the high on Easter Sunday will be 49 degrees! Yay!
While I am happy to see spring come in (like a lamb), I will be sad to see my slow cooker go. I guess we don't totally have to part ways but spring and summer are for crisp salads and grilling, not heavy (yet delicious) slow cooked meals.
I took advantage of my slow cooker again this weekend and made these Salisbury Steaks for my parents and boy were they tasty. They do take a little prep before hand but the end result is deeelish.
Start with two pounds of ground beef. I used 93/7
Italian seasoned bread crumbs. I'm pretty sure you could use regular if you wanted.
You want to give them a good sear...like so... No need to cook them all the way through, that will happen in the crock.
Slow Cooker Salisbury Steaks
2 pounds ground beef (I used 97/3)
1 onion, FINELY diced
1 packet dried onion soup mix
1/2 cup Italian bread crumbs
1/4 cup milk
Drizzle of canola/vegetable oil
2 cans cream of chicken or cream of mushroom soup
1/2 can of water
1 1/2 teaspoons of Kitchen Bouquet
Pepper to taste
Start by combining the ground beef, onion, onion soup mix, bread crumbs and milk together. Form into patties. Preheat a large skillet on medium high heat and drizzle with oil. Place the patties in the skillet and sear on both sides. No need to cook them through, just get a nice brown on them. Place the patties in the crock of your slow cooker that has been sprayed with cooking spray.
In the same pan you used to brown the meat, add the soup, water and Kitchen Bouquet. Lower the heat to medium and bring to a bubble, this shouldn't take long. Taste and season accordingly with black pepper. Pour the sauce over the patties in the crock.
Let cook on low for 4-5 hours. Serve with mashed potatoes and enjoy!
Recipe adapted from: AllRecipes.com