Mrs. Bailey's Salisbury Steaks In The Slow Cooker

Step 1: Mix ground beef with remaining ingredients through the milk (do not add the olive oil) until just combined. Shape into 6 to 8 oval patties; set aside on a wax paper or aluminum foil-lined baking sheet. Dredge the patties in flour to coat on both sides and place back on baking sheet.

Step 2: Prepare another baking sheet or tray by covering with paper towels; set aside.

Step 3: On the stove-top, heat 2 tablespoons olive oil in a large skillet to medium-high heat. Quickly brown patties for a minute or two until browned with a crisp coating on each side in the oil in the skillet. You may need to do this in batches using a bit more oil.

Step 4: Place patties on the paper-lined dish to drain any grease. Once drained, carefully place patties in the slow cooker.

Step 5: In another bowl whisk together mushroom soup and remaining gravy ingredients, stir to mix through.

Step 6: Pour gently over patties, cover and cook on low for 4 to 5 hours or until meat is done (Refer to Note below for the oven bake option, if you want to speed it up).

Step 7: Salisbury steaks are great served with mashed potatoes, hot buttered rice or egg noodles, and a vegetable side - Comfort Food at its Best!

NOTE: If you want to speed this dish up a bit and not use the slow cooker, you can also place patties in a casserole dish that has been sprayed with cooking spray. Pour sauce over the top. Bake covered in a preheated 300-Fahrenheit-degree oven for 60 to 90 minutes or until the beef is tender and cooked through and gravy bubbly.