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.