Beths Recipes, Dinner
2 lb lean ground beef
1/2 envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup Milk
1/4 cup flour
2 Tblsp. vegetable oil
2 cans cream of mushroom soup (or on can mushroom and one can beef gravy)
1 can baby portabella mushrooms (optional)
1 packet dry au jus mix
3/4 cup water
1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.
2. Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid.
3. In a medium bowl, mix together the cream soup, au jus mix, and water. Pour over the meat. Top with mushrooms. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
Cook on the Low setting for 4 or 5 hours, until ground beef is well done.