- 2 lbs. lean ground beef
- 1 (1 oz.) pkg. dry onion soup mix
- 1/2 cup Italian seasoned bread crumbs
- 1/4 cup milk
- 1/4 cup flour
- 2 tbsp. canola oil
- 2 (10.75 oz.) cans 98% fat free cream of chicken soup
- 1 (1 oz.) pkg. dry au jus mix
- 3/4 cup water
Combine ground beef, dry onion soup mix, bread crumbs, and milk in large bowl. Mix well using your hands and form into 8 patties.
In large skillet, heat oil over medium-high heat. Lightly coat both sides of patties in flour and place in skillet.
Quickly brown both sides of the patties in skillet.
Stack patties in Crock-Pot. In small bowl, combine dry au jus mix, cream of chicken soup and water to form gravy. Pour over patties in Crock-Pot.
Cook on LOW for 5 hours until beef is no longer pink in center. Serve with gravy over some homemade mashed potatoes.