BEEF PATTIES

• 1 1/2 lbs ground beef
• 1 egg
• 1 Tablespoon onion powder
• 1/3 cup Panko bread crumbs
• 3 Tablespoons milk
• 1 clove garlic, minced
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

SAUCE

• 32oz beef broth
• 2 packets (1oz each) brown gravy mix
• 4 Tablespoons ketchup
• 2 teaspoons Dijon mustard
• 1 1/2 Tablespoons dried parsley
• 12 oz canned mushrooms, sliced
• 1 onion, diced
• 1/4 cup cornstarch
• 1/2 cup water

Combine the beef patty ingredients and form 6 patties. On a stove over medium high heat, brown the patties for about 3 minutes per side.

In the slow cooker, add the broth, gravy mix, ketchup, Dijon, and parsley. Stir to combine. Add the mushrooms and onions. Layer the beef patties over the mushrooms and onions. Cook on low for 5 hours. Once cooked, remove the patties and set them aside.

Turn the slow cooker to high. In a small cup or bowl, combine the cold water and cornstarch. Stir the cornstarch slurry into the sauce mixture and let it cook until thickened. Add patties back into the sauce to coat and reheat. Serve with mashed potatoes.