Backcountry Salisbury Steak

Step 1

In a large bowl, mix together the beef, the egg, the breadcrumbs, the onion soup mix, the milk, and 1 tablespoon of the Worcestershire sauce until well-combined. You may use your clean hands for this.

Step 2

Divide the beef mixture into eight even patties.

Step 3

Place the flour on a small plate.

Step 4

Dip the patties on both sides in the flour, tapping off any excess.

Step 5

In a large skillet over medium heat, add the oil.

Step 6

Once the oil is hot, sear the patties until golden-brown, about 2 minutes per side. Do not cook the patties all the way through.

Step 7

Spray a 6-quart slow cooker with cooking spray.

Step 8

Layer the patties in the slow cooker; you may have to stack them.

Step 9

In a large bowl, whisk together the beef broth, the au jus gravy mix, the garlic, the remaining Worcestershire sauce, and the Dijon mustard.

Step 10

Pour the gravy mixture over the patties.

Step 11

Cover and cook until the patties reach an internal temperature of 165 degrees F, about 4-5 hours on low or 3-4 hours on high.

Step 12

Transfer the patties to a plate.

Step 13

Transfer the gravy to a large skillet.

Step 14

Bring the gravy to a simmer over medium heat.

Step 15

In a small bowl, whisk the water and the cornstarch together.

Step 16

Slowly pour the cornstarch mixture into the gravy mixture, while whisking constantly.

Step 17

Simmer the gravy until thickened, about 1-2 minutes.

Step 18

Garnish with the parsley and serve immediately.