Crock Pot Salisbury Steaks
1½ lbs lean ground beef
1 egg yolk
¼ cup minced onion
⅓ cup WW or GF bread crumbs
3 tablespoons milk
1 clove garlic
salt & pepper to taste
Sauce: 6 oz sliced mushrooms
½ onion, sliced
1½ cups beef broth (low sodium)
2 tablespoons tomato paste
1 teaspoon Dijon mustard
2 tablespoons fresh parsley
1Tbls. onion powder
1Tbls. garlic powder
1/2 tsp black pepper
1 tsp. salt
3 tablespoons whole wheat or rice flour
4 tablespoons water
Place mushrooms & onions in the bottom of your slow cooker.
Combine beef patty ingredients and form 6 patties.
Brown in a sauté pan over medium high heat (about 3 minutes per side).
Layer beef patties over mushrooms.
Combine remaining ingredients except water and flour.
Pour over beef and cook on low 5 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high.
Combine cold water and flour.
Stir into the broth and let cook a few minutes until thickened.
Add beef back into the sauce to coat.
Serve over cauliflower/potato mash or brown rice.