2 lbs. lean ground beef1 envelope dry onion soup mix
½ c. Italian seasoned bread crumbs
¼ c. milk
¼ c. all-purpose flour
2 tbsp. vegetable oil
2 (10.75 oz.) cans condensed cream of chicken soup
1 packet dry au jus mix
3/4 cup water
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. A stand mixer makes this simple. Shape meat mixture into 8 patties.
Heat the oil in a large (cast iron) skillet over medium-high heat. Dredge the patties thru the flour just to coat and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a fan.
For the gravy, 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 hours, ladling the gravy over the meat occasionally until patties are well done. Serve over rice or noodles. Enjoy, JW