Ingredients
2 pounds lean ground beef (I use 90% lean)
1 – 1oz envelope dry onion soup mix
½ cup breadcrumbs
2 teaspoons Italian seasoning
¼ cup milk
¼ cup all-purpose flour
2 tablespoons dry parsley
1 tablespoon vegetable oil
1 – 1oz packet dry au jus mix
2 – 10.75oz cans of condensed cream of chicken soup
¾ cup water
½ white onion, sliced
1 ½ cups whole mini shiitake mushrooms or sliced regular mushrooms
Instructions
First, we need to make the patties. In a medium-sized bowl, combine the lean ground beef with the dry onion soup mix, breadcrumbs, Italian seasoning, parsley, and milk.
Work the mixture with your hands until everything is well combined, but do not overwork the meat, or it will come out tough.
Drench the patties in flour on both sides and pat them between your hands to remove any excess.
Heat the oil in a large skillet, and working in batches, brown the patties on both sides.
Transfer them to the crockpot and add the sliced onions and mushrooms on top.
Make the gravy: using a whisk to ensure no lumps form, mix the condensed cream of chicken soup, au jus mix, and water. Whisk until very smooth.
Pour the gravy evenly over the meat, onion, and mushrooms.
Cook on low for 5 hours, but check it on the 4-hour mark, it may be long enough. You don’t want the gravy to dry out or burn.