Slow Cooker Autumn Delight
Description
The slow cooker Autumn delight recipe includes cube steaks simmered in an easy mushroom and onion sauce made with condensed soup served over egg noodles.
Ingredients
•
2 (10 3/4 ounce) cans cream of mushroom soup
•
1 (10 3/4 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
•
2/3 (12 ounce) package egg noodles
Directions
1
Whisk canned soups, water, and onion soup mix together in a slow cooker until thoroughly combined.
2
Heat vegetable oil in a large skillet over medium heat. Add onion; cook and stir until browned, about 20 minutes. Transfer to a bowl, leaving oil in the skillet.
3
Brown cube steaks in the same skillet, about 5 minutes per side. Transfer to the slow cooker; top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
4
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.