Thursday, May 26, 2016

Crock-Pot Salisbury Steak

1 onion, sliced
1¾ cups beef broth 
1 packet brown gravy mix (low sodium)
2 tablespoons ketchup
2 tablespoons corn starch
4 tablespoons water

1½ pounds lean ground beef
1 egg yolk
 cup minced onion
⅓ cup crushed French's Fried Onions  
3 tablespoons milk
2 clove garlic
salt & pepper to taste 

Pam Crock-Pot.
Place onions in the bottom of your slow cooker.
Combine patty ingredients & form 5 to 6 patties. 
Brown over medium high heat 3 min per side. 
Layer patties over onions in Crock-Pot.
Combine remaining ingredients except water and cornstarch. 
Pour over beef and cook on low 4 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. 
Combine cold water and cornstarch and stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce.
Spoon a coat of sauce over the beef and cook about 10 minutes more.
Serve over quinoa, rice or potatoes.


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