2 pounds lean ground beef (I used 1.5 pounds)
1 envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk (I used a little less since I wasn't using as much ground beef)
1/4 cup all-purpose flour (I really didn't measure)
2 tablespoons vegetable oil (I didn't measure)
2 (10.75 ounce) cans condensed cream of chicken soup (I used 1 cream of chicken and 1 cream of mushroom)
1 (1 ounce) packet dry au jus mix
3/4 cup water
I also added some dried onions to the gravy mix
- In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties (I only had 6 patties).
- 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. I browned the patties the night before and put them in the fridge til the next morning. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.
Here is my menu for the next week:
Wednesday: Slow cooker chicken, mashed potatoes, green beans
Thursday: Pork chops, stove top Mac & Cheese, pork & beans
Saturday: Family birthday party I have to make Corn Casserole and Apple Dumplings
Sunday: Loaded Baked Potato Soup
Monday: Pot roast
Tuesday: Out trick or treating with April & Lily
This week doesn't really have any new recipes but this apple dumpling recipe is YUMMMMMMMYYYYYY.
Have a great day!