Crockpot Salisbury Steak

This is a really awesome recipe; you can prep it up to two days in advance and just refrigerate until 5-6 hours before meal time.  Its very hardy and a great "comfort" food at the end of a long day!

I usually serve these with a salad or another veggie and mashed potatoes or plain rice since the sauce is great with both!

I adapted this recipe from AllRecipes.

Ingredients:

-2 lbs. ground beef or other meat

-1 (1 oz.) enevolope dry onion soup mix {you can substitute a mix of fresh diced onion or dried minced onion and salt and pepper}

-1/2 cup italian seasoned bread crumbs {or cracker crumbs, oatmeal, or any other bread toasted and crumbled}

-1/4 cup milk

-2 (10.75 ounce) cans condensed cream of chicken or cream of mushroom soup

-1 (1 oz.) packet dry au jus mix  {I usually just add about a tbsp or two of Kitchen Bouquet, found by the gravy mixes in any grocery store}

-3/4 cup water

Process:

1. Mix together the beef, bread crumbs and milk.

2. Form the mixed meat into 8 patties or about golf ball sized meatballs.

3. You can fry these at this point, but I like to cook them in the oven at 350 degrees for about 30-40 minutes.

4. Place cooked patties or meatballs in the bottom of a lightly greased crock-pot dish.

5. In a medium bowl combine condensed soup, au jus mix, onion soup mix and water.  Mix well.

6. Pour over meat.

7. Cook on Low for 4 to 5 hours; don't worry if you put this on before you go to work and work for 8 hours; it won't over cook  {if refrigerated cook on Low for at least 5 to 6 hours}.

8. Serve with what ever sides you like and enjoy!