Monday, August 12, 2013

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.
-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
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!

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  1. I have made this SEVERAL times and it is gobbled up before I can even get it out of the crock pot! Thank you for the recipe. Decided to let you know since I'm here to make it again while we are snowed in tomorrow :)

    1. Awesome! So happy you like it as much as we do.


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