All natural; no MSG, no anti-caking agents, no fillers or preservatives.  Simply blended spices.  No Bull!

Ingredients:
2 1/2     lb             Fresh ground beef
1/2        lb             Fresh ground pork
1           Tbsp         Worcestershire sauce
1           Tbsp         Dijon mustard
2           C              Small fresh onion, fine diced
5           Tbsp         Spice Union French Chef's Blend
3           cloves       Fresh garlic, minced
2/3        C              Plain bread crumbs
5           Tbsp         Milk
2           ea            Large egg, beaten
6           Tbsp         Olive oil 
1           C              Beef broth (homemade or store bought) 
1           lb              Fresh button mushrooms, sliced
2           Tbsp          Butter
5           Tbsp          All-purpose flour
2           ea             12oz can evaporated milk
1/4        C               Fresh Italian parsley, minced

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1. Preheat a large sauté pan or cast iron pan to medium heat.

2. Add 2 tablespoons of olive oil to the pan until and place the onion into the hot pan. Cook until the onion is translucent.

3. Add 2 tablespoons of the Spice Union French Chef's Blend and the minced garlic to the pan. Continue to cook for 30 seconds.

4. Transfer the onion mixture from the pan to a plate to cool to room temperature.

5. Return the pan to the stove and add 2 tablespoons of olive oil to the pan.

6. Add the mushrooms and cook until the mushrooms start to brown.

7. Add the remaining 2 tablespoons of butter and 2 1/2 tablespoons of all-purpose flour to the pan and stir to combine the flour with the butter.

8. Add the beef stock and evaporated milk to the pan and stir to combine. Cook until the liquid starts to simmer.  Set the mushroom sauce to the side until needed.

9. In a large bowl, combine the ground meat, onion mixture, garlic, bread crumb, milk, egg, Worcestershire sauce, Dijon mustard, and remaining Spice Union French Chef's Blend.

10. Fold the meat mixture together until well combined.  Set the meat mixture aside to rest for at least 20 minutes.

11. Divide the meat mixture into 10 to 12 equal parts and gently form each into a flat football shaped patty.

12. Place the meat patties onto a cookie sheet and very lightly dust each patty with the remaining all-purpose flour.

13. Heat a large sauté pan to medium heat and add the remaining olive oil to the pan.

14. Place the meat patties into the sauté pan (Image 1) and brown on each side for 3-4 minutes.(Image 2)

15. Place the browned meat patties into the slow cooker, spooning some mushroom sauce over each layer of meat patties. (Image 3)

16. Cover the slow cooker and set to medium heat.

17. Cook the chopped steaks for 90 minutes; gently stirring every 30 minutes or so.

18. Season the mushroom sauce to taste with salt and pepper and stir in the minced parsley.

19. Serve the chopped steaks over rice, couscous or mashed potatoes.