I found the picture in the depths of my computer after thinking I lost it!
Our weather is finally starting to temper a bit. We are still having some wide swinging days where it is 20s one day and 55 degrees the next. But, those 20 degree days are getting farther and farther apart. We are in our busy season at work and my kids are in their busy season at home. So, dinners have to be super easy and able to be kept warm for at least 2 separate meal times. My slow cooker is getting a work out again!
These were perfect over mashed potatoes. My family really liked them and even had them for lunch the next day!
- 8 oz. mushrooms, rinsed and sliced
- 1 onion, medium sliced thinly
- 2 cups beef stock
- 1 package brown gravy mix
- 2 tablespoons ketchup
- 1 teaspoon dijon mustard
- 2 lbs. ground beef
- 1 egg yolk
- 1/3 cup dried minced onion
- 1/2 cup Panko bread crumbs
- 1/4 cup milk
- 2 cloves garlic, finely minced
- salt and black pepper
- 2 tablespoons corn starch
- 1 tablespoon cold water
- Place mushrooms & onions in the bottom of your slow cooker.
- Combine ground beef, egg yolk, minced onion, bread crumbs, and milk until well mixed. Form 8-10 patties. Brown patties over medium high heat (about 3 minutes per side), they do NOT need to be cooked all the way through.
- Layer beef patties over mushrooms. Combine remaining ingredients except water and cornstarch. Pour over beef and cook on low 5-6 hours.
- Once cooked, remove patties and set aside.
- Turn slow cooker onto high. Combine cold water and cornstarch. Stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce to coat.
- Serve over mashed potatoes or noodles.