This Crockpot Salisbury Steak Recipe makes a delicious comfort food your family will love! You’ll also find an easy meal including a yummy Soft Chocolate Chip Cookies dessert!
Crockpot Salisbury Steak Recipe – Soft Chocolate Chip Cookies
- Definition of “cream together” When a recipe says to cream something together like the butter and sugar in cookies, this means to beat until they are light and fluffy.
- To store garlic and onions, use a hole punch and punch several holes in a paper bag on both sides and put the garlic and onions in the bags. They will stay fresh several months. People always used to store them in old panty hose, but this is for those of you who don’t wear panty hose anymore.
- Mix pudding with half the milk called for in the instructions. Fold in cool whip and use to frost cakes, cupcakes and crepes. Think of the yummy combinations you could come up with like using banana pudding to frost a banana, strawberry or chocolate cake or white chocolate or butterscotch pudding for spice cake.
Crockpot Salisbury Steak
Jello (your favorite color)
Soft Chocolate Chip Cookies
Crockpot Salisbury Steak Recipe
This crockpot Salisbury Steak recipe is a delicious comfort food your family will love! It’s easy to prepare ahead of time and then simmer in the crockpot until it’s time for dinner!
2 lbs. ground beef
1 pkg. onion mushroom soup mix (If you can’t find it, then onion soup mix will work too.)
1/2 cup saltine crackers, crushed
1/4 cup milk
2 Tbsp. vegetable oil
1/4 cup flour
2 (10 oz.) cans cream of mushroom soup
1 pkg. brown gravy mix, prepared according to package directions.**
sliced mushrooms (optional)
- Mix the first 5 ingredients and shape into 8 patties.
- Pour vegetable oil into frying pan.
- Dredge the patties on both sides with flour*.
- Brown in the hot oil on both sides.
- Place patties in a crockpot. They can overlap.
- If desired, add sliced mushrooms.
- Combine soup and mixed gravy. Pour over patties.
- Cook on low for 4-6 hours until patties are cooked through.
*I just pour the flour onto a plate, lay the patty in it and dredge on each side.
**You could replace the gravy mix with about 1 cup leftover roast gravy.
Soft Chocolate Chip Cookies
2 1/4 cups all-purpose flour
1 (3-4 oz.) package instant vanilla pudding mix
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 egg yolk
1 tsp. vanilla
1 1/2 cups semisweet chocolate chips
Preheat oven to 375 degrees. Cream butter and sugars together. Add the eggs and vanilla. Add flour, pudding mix, baking soda and salt.* Whisk lightly. Then beat in with wet ingredients. Fold in chocolate chips. With spoon or cookie scoop, drop on greased cookie sheets. Bake about 10-12 minutes or until the edges are just set and light brown. The middles will still be puffy. Let cool on a baking sheet a couple of minutes before removing.
*To save time and an extra bowl, I place all the dry ingredients, starting with the flour, on top of the beaten wet ingredients. I take a fork or whisk and lightly fluff the dry ingredients right there in the same bowl. Then I take the mixer and continue beating wet and dry together. I do this often when a recipe says to whisk dry ingredients in a separate bowl.
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