Simple and delicious comfort food!
CROCK POT SALISBURY STEAKS
1 1/2 cups beef broth
1/2 packet onion soup mix, divided ( I use homemade)
1 can cream of mushroom soup (I usually make homemade *see note)
4 grass-fed tenderized round steaks
Dip the steaks in flour and brown in hot oil a few minutes, but don’t cook through. Place 1/2 of them in the bottom of the slow cooker. Pour the beef broth over that, sprinkle with 1/2 of the soup mix and 1/2 of the cream soup. Repeat layer with meat, soup mix and cream soup and cook on low for 6-8 hours.
*CREAM OF “SOMETHING” SOUP
1/3 cup oil
1/2 cup flour
2 cups chicken broth, milk or water
optional flavorings: salt, seasoned salt, onion powder, garlic powder, pepper, (butter sauteed fresh mushrooms or canned ones for cream of mushroom)
Heat oil over medium-high heat. Whisk in flour and cook until bubbling about 1 min. Whisk in the liquid of choice (for cream of mushroom I use half milk/half water) and stir until well blended and thick to desired consistency. Add flavorings of choice and sauteed mushrooms if going for cream of mushroom. When adding the mushrooms I use my immersion blender to chop them finely in the soup. Tastes amazing!