Ingredients
1½ pounds lean ground beef (I use 90% lean)
½ cup Italian seasoned breadcrumbs
¼ cup milk
1 packet dry onion soup mix
2 cloves garlic (minced)
¼ cup all-purpose flour (for dredging)
2 tablespoons vegetable oil
1 can (10.5 ounces) cream of chicken soup
1 packet dry au jus mix
1 cup water
1 teaspoon dried thyme
1 teaspoon dried rosemary
Instructions
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Prepare the beef mixture – in a large bowl, gently combine ground beef, seasoned breadcrumbs, milk, soup seasoning, and minced garlic. Mix just until ingredients come together – avoid overworking.
Shape the patties – divide mixture into 6 equal portions and form into oval-shaped patties about ¾-inch thick. Make them slightly larger than your target size to account for shrinking.
Dust with flour – place flour on a shallow plate and lightly coat each patty, gently tapping off any excess coating.
Sear for flavor – heat oil in a large skillet over medium heat. Cook patties for 3-4 minutes per side until golden brown and beautifully caramelized.
Transfer to crockpot – arrange the seared patties in your slow cooker in a single layer, avoiding overlap for even cooking.
Create the gravy – in a medium bowl, whisk together condensed soup, gravy seasoning, warm water, thyme, and rosemary until completely smooth.
Slow cook to perfection – pour the prepared gravy mixture over the patties. Cover and cook on LOW for 4-5 hours until meat is fork-tender.
Serve and enjoy – transfer patties to serving plates and generously ladle the rich, flavorful gravy over top. Serve immediately while piping hot!
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