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1 and 1/2 Lbs. Minced meat

1/2 cup breadcrumbs.

1/4 Cup Finely chopped onion.

1/4 cup almond milk.

1 large scrambled egg.

1 teaspoon Worcestershire sauce.

1/2 teaspoon garlic powder.

Salt and freshly ground black pepper to taste.


1 medium can. Condensed cream of mushroom soup.

1 package (1 ounce) onion soup mix.

1 1/2 cups.Beef broth.

1/2 cup sliced mushrooms (optional).

2 tablespoons almond flour (to thicken if necessary).

For garnish:

Chopped fresh parsley (optional)

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1. Combine ground beef, breadcrumbs, finely chopped onion, almond milk, egg, Worcestershire sauce, garlic powder, salt and freshly ground black pepper in a mixing bowl. Mix until all ingredients are properly combined.

2. Form mixture into oval or round patties 1/2 to 3/4 inch thick. This recipe yields 4-6 meatballs, depending on the size you choose.

3. Fry the beef patties on all sides in a pan over medium-high heat. This process is used to fry the meatballs and increase their flavor. Place the fried meatballs in the slow cooker.

4. Whisk condensed cream of mushroom soup, onion soup mix and broth in a separate bowl until well mixed. If you want a thicker sauce, add 2 tablespoons of all-purpose flour at this point.

5. If using sliced mushrooms, place them in the slow cooker with the browned meatballs. Then pour the mushroom sauce over the meatballs and mushrooms.

6. Cover the slow cooker and cook over low heat for 4-5 hours or until the beef patties are tender and cooked through. Slow cooking allows the flavors to blend harmoniously.

7. Once the Slow Cooker Salisbury Steak is cooked, serve hot. Garnish with chopped fresh parsley to add some color and freshness.

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