Salisbury Steak in the Slow Cooker

Source: allrecipes.com, via Pinterest

Ingredients:
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
2 Tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream of chicken soup (I used cream of mushroom soup instead, as per some suggestions)
1 (1 ounce) packet dry au jus mix
3/4 cup water
a handful of mushrooms, chopped

Directions:
In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. Add chopped mushrooms.  In a medium bowl, mix together the cream of chicken (or mushroom) soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done.

Notes:
This was really great.  My only complaint is that it is quite salty.  Not sure how to overcome that with all the packaged salt (basically) that you add, but just be aware.  Other than that, this made a yummy, warm, easy Sunday dinner served over mashed potatoes with some mixed steamed veggies.