Slow Cooker Autumn Delight recipe
All Recipes Meat and Poultry Recipes Beef Steaks
Ingredients
- 2 (10.75 ounce) cans cream of mushroom soup 1 (10.75 ounce) can cream of mushroom soup with garlic 1 cup water 1 (1 ounce) package dry onion soup mix (such as Lipton®) 2 teaspoons vegetable oil 1 yellow onion, sliced 4 (4 ounce) beef cube steaks ⅔ (12 ounce) package egg noodles
Nutrition Info
- 562.3 caloriescarbohydrate: 66 gcholesterol: 78 mgfat: 21.4 gfiber: 3.8 gprotein: 26 gsaturatedFat: 5.9 gservingSize: -sodium: 1944.5 mgsugar: 7.9 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Autumn Delight
Directions
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Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
Heat vegetable oil in a large skillet over medium heat, cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet.
Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.