A comfort to come home to on a rainy day. And, definitely beats both the cafeteria version and TV dinners from yesteryear hands down!!
(no serving size)
For the patties:
1&1/2 lbs. ground beef
1 egg
1/4 cup minced sweet* onion
1/4 cup bread crumbs
1 clove garlic, crushed
1/2 t. kosher* salt
1/4 t. freshly* ground pepper
For the sauce:
1 small sweet onion, sliced
1 oz. crimini* mushrooms, sliced
1&1/2 cup low-sodium* beef broth
1 package brown gravy mix (get the lowest sodium one you can find*)
1 T. ketchup
1 T. Dijon mustard
2 T. corn starch
Mix all the patty ingredients together, then form small patties about 3/4" thick. Make a bed of onion and mushrooms in the bottom of the slow cooker. You can place the raw patties directly in the slow cooker, but they highly recommend browning them in a skillet for optimal flavor. Mix all the other ingredients except the cornstarch and pour over the meat and veggies. Cook on Low for 5 hours. Remove patties. On the High setting, whisk in cornstarch and let cook until it thickens. Add patties back in to coat with sauce before serving. Serve with mashed potatoes and buttered petite peas from Trader Joe's!
Jesus has your back.
Stay safe.
Love,
Machete Milletti
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