Patties:
2 lb lean ground beef
1 large egg, well beaten
1/2 cup breadcrumbs
1 ounce packet of “beefy onion soup mix”
3 tbsp milk
1 tbsp Worcestershire sauce
1/4 cup flour
1/2 tsp black pepper
Olive oil
Gravy:
2 (14.5 oz) cans beef broth
1 ounce packet au jus gravy mix
1 tbsp minced garlic
1 tbsp Worcestershire sauce
1 tsp dijon mustard
1/4 cup water
2 tbsp cornstarch
chopped parsley for garnish
In a large bowl mix together the ground beef, egg, breadcrumbs, onion soup mix, milk, and Worcestershire sauce until well combined. Divide into 8 even portions and form into patties.
Place the flour on a small plate, mix in the pepper and dip both sides of the patties into the flour. Heat olive oil in large skillet and sear the beef patties, about 2 minutes on each side (you are not cooking them through).
Layer the patties in a slow cooker.
In a large bowl, whisk together the beef broth, au jus gravy mix, garlic, Worcestershire sauce, and dijon. Pour this mixture over the patties and cook on low for 4-5 hours.
After cooking time, place patties on a plate. Pour the gravy into a large skillet and bring to a boil.
In a small bowl, whisk together the water and cornstarch. Slowly pour the cornstarch mixture into the gravy, constantly whisking. Simmer while whisking until thickened, 2-3 minutes.
Return patties and thickened gravy to slow cooker and cook on high about 10 more minutes.
Serve patties over mashed potatoes or egg noodles with gravy spooned on top.
