This Salisbury steak version brings together tender beef patties simmered in rich gravy, and when you use Briarpatch Farms Angus ground beef, the result is melt-in-your-mouth comfort that tastes straight from Grandma’s kitchen.
Ingredients:
1 ½ pounds Briarpatch Farms Angus ground beef
½ cup breadcrumbs
1 egg
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon salt
½ teaspoon black pepper
1 small onion, thinly sliced
1 (10.5-ounce) can cream of mushroom soup
1 packet brown gravy mix
½ cup water
Directions:
Form the patties: In a bowl, mix together the Angus beef, breadcrumbs, egg, and seasonings. Shape into 4–6 patties.
Brown the meat: Lightly brown the patties in a skillet over medium heat, about 2 minutes per side. (This step adds flavor but can be skipped if you’re in a hurry.)
Layer in the slow cooker: Place sliced onions at the bottom of the slow cooker, then arrange the patties on top.
Make the gravy: In a bowl, whisk together cream of mushroom soup, gravy mix, and water. Pour over the patties.
Cook low and slow: Cover and cook on low for 5–6 hours, until the beef is tender and the gravy is rich.
Serving Tip:
Serve over creamy mashed potatoes or buttered egg noodles for a classic, hearty meal that tastes like it’s been passed down for generations.
