I was craving some comfort food and found this recipe on www.allrecipes.com. They used the slow cooker on low for several hours, after browning the meat. I just used a skillet and put that in the oven on low for several hours. Another alternative would be to use an electric skillet for browning the meat and mushrooms and turning that on low for several hours. This makes a fabulous gravy, which is great over mashed potatoes. Here's my adapted recipe, cut in half and adding mushrooms:
1 lb. ground beef
1/2 envelope of dry onion soup mix
1/4 cup Italian seasoned bread crumbs
2 T. milk
2 T. flour
2 T. vegetable oil
8 ounces fresh mushrooms, cleaned and sliced
1 can cream of chicken soup (I used the Healthy Choice that is lower in sodium)
1/2 of a 1-ounce packet of dry au jus mix
1/2 of a soup can of water
1. In a large bowl, mix together the ground beef, onion soup mix, bread crumbs and milk, using your hands. Shape into 4 patties.
2. Heat the oil in a large skillet, Dredge the patties in flour, just to coat, and brown on both sides in the skillet. Remove the patties to a plate and add the sliced mushrooms to the skillet. Saute' the mushrooms for a several minutes. Add the patties on top of the mushrooms.
3. In a medium bowl, mix together the soup, au jus mix and the water. Pour over the meat and mushrooms. Cover the skillet and put in a low oven (around 220-225 degrees) for around 4-5 hours.
Makes 4 servings
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