Instructions
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Sear (Optional but Recommended): For better texture and color, quickly sear the beef patties in a skillet over medium-high heat for 2 minutes per side. If you’re in a rush, you can place them in raw as shown in your photo!
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Layer: Place the beef patties in the bottom of the slow cooker. Top them evenly with the sliced mushrooms (and onions, if using).
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Whisk the Sauce: In a small bowl, whisk together the gravy packets and water/broth until smooth.
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Slow Cook: Pour the mixture over the beef and mushrooms. Cover and cook on Low for 5–6 hours or High for 3 hours.
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Thicken: If the gravy is too thin at the end, whisk 1 tbsp of cornstarch with 1 tbsp of cold water and stir it into the pot for the last 15 minutes.
Serving Suggestions
This meal is practically begging to be served over:
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Mashed Potatoes: To soak up all that extra gravy.
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Egg Noodles: For a more “Stroganoff” vibe.
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Steamed Green Beans: To add a fresh, crunchy contrast to the rich sauce.
Pro Tip: To make the patties hold together better, mix the ground beef with ¼ cup breadcrumbs and one egg before shaping them.
