Tuesday, August 28, 2012

Crock Pot Salisbury Steak


Do you like Salisbury Steak? If so, I think this could quickly become a staple in your house, and it couldn't be easier to make!  I have tried a lot of different Salisbury steaks and this one is my favorite hands down!

Let me say it was a little difficult to get a "pretty" picture of this stuff. My handsome photographer took this one. He can make even my ugliest food look pretty. :) Don't let this Salisbury's looks deceive you. It is so good in all of it's sloppy glory! Oh and the green beans...... So dang good. I mean really really good. They are a Cracker Barrel/ Texas Roadhouse Copy Cat. I mean they are really good. Click here for the recipe.

Back to the Salisbury Steak. What originally prompted me to try this recipe was that it was made in the Crock Pot. I love using my Crock Pot, anyway I have also made it in a skillet. It's really fast and easy. So do whichever one works better for you. They are both identical in taste and texture. I will give you both methods.

Also, I have been doing Freezer cooking. Cooking for two means that sometimes we waste a lot of food. So I made this full recipe and then I froze what we didn't eat. I have been obsessing over freezer cooking methods, thawing, and reheating techniques because I don't want my food to taste "frozen".  I like to send stuff like this in my husband's lunches. This is one of his favorites.

So here it is:

Crock Pot Salisbury Steak

Adapted from All Recipes

Ingredients

  • 2 pounds lean ground beef
  • 1 (1 ounce) envelope dry onion soup mix
  • 1/2 cup plain bread crumbs
  • 1/4 cup milk
  • 1/4 cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 (10.75 ounce) cans condensed cream of mushroom soup
  • 1 (1 ounce) packet brown gravy mix
  • 3/4 cup beef broth
  • 1-3 tablespoons Worcestershire 

Directions for Crock Pot

  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. (approximately 3 minutes per side) Place browned patties into the slow cooker stacking alternately like a pyramid. 
  3. In a medium bowl, mix together the cream of mushroom soup, brown gravy mix, beef broth, and however much Worcestershire sauce you want. (We like a lot! Make sure you taste.)  Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Directions for Skillet

  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. Meanwhile In a sauce pan, mix together the cream of mushroom soup, brown gravy mix, beef broth, and however much Worcestershire sauce you want. (We like a lot! Make sure you taste.) Heat over medium heat, stirring occasionally. (You are going to warm the gravy in a pan first so that you are not dumping cold gravy over the top of your hamburger patties.)
  3. 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. (approximately 3 minutes per side) add warm gravy to skillet. Reduce heat, cover and simmer for 20-25 minutes, until ground beef is well done.               

     

    Directions for Freezing

    I freeze in ziploc bags. You can freeze for up to 3 months. For thawing.... put in the fridge the night before. I always try to thaw stuff in fridge. You can either reheat in oven or even in microwave, your gravy might be a little thick so just add some beef broth to it before reheating.                                                                                                                                                                    Linked up to:  Sew Much Ado  

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