I have gotten into really bad dinner habits over the past 8 months. With my husband gone there was no need to have dinner ready at a certain time so sometimes we’d have “dinner” at lunchtime and then eat cereal for dinner. Or sometimes I’d skip dinner altogether and everyone would just have PB&J. I won’t lie, I skipped cooking a lot. A whole lot.
In an effort to get back into a routine, I actually made a meal plan and stuck to it last week. It made my week go a lot smoother and surprisingly, was a lot of fun.
This was one of the things I made. Well, the slow cooker made for me. Man I love that thing! I can’t tell you the last time I had salisbury steak but this was so good and all the kids ate it without complaint. And since it’s “semi-homemade” with the canned soup and au jus mix, it’s incredibly simple and took no time at all to get situated in the slow cooker. You do have to brown the steaks before you put them in (helps to hold them together + gives it more flavor) but that only takes a few minutes.
I served it with those mashed potatoes I posted yesterday and the gravy was delicious on them. I definitely recommend doing some kind of mashed potatoes if you make these salisbury steaks. It just doesn’t get better than potatoes covered in gravy, does it?
- 2 pounds ground beef
- 1 pack dry onion soup mix
- 1/4 cup Italian breadcrumbs
- 1/4 cup milk
- 1/4 cup flour
- 2 teaspoons olive oil
- 2 cans cream of mushroom soup
- 1 pack dry au jus mix
- 3/4 cup water
In a large mixing bowl, use your hands to mix together ground beef, onion soup mix, breadcrumbs, and milk. Once thoroughly mixed, divide into 8 patties and shape into over-shaped patties. Dredge in flour and set aside.
Heat the olive oil over medium-high heat. Brown the patties, a few at a time, for just a minute on each side. Transfer to slow cooker, stacking if you need to.
In another mixing bowl, whisk together mushroom soup, au jus mix, and water. Pour over the patties in the slow cooker.
Cook on low for 6 hours or high for 4 hours.