Slow Cooker Autumn Delight Recipe

This hearty dish combines tender beef cube steaks with a rich mushroom gravy, served over a bed of egg noodles. It's easy to prepare and perfect for a comforting meal.

Ingredients

• 2 (10.5 ounce) cans cream of mushroom soup
• 1 (10.5 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
• (12 ounce) package egg noodles

Directions

Step 1: In a slow cooker, whisk together the cream of mushroom soups, water, and onion soup mix until fully combined.

Step 2: Heat vegetable oil in a large skillet over medium heat. Add the sliced onion and cook, stirring frequently, until browned, about 20 minutes. Once browned, transfer the onions to a bowl, leaving the oil in the skillet.

Step 3: In the same skillet, brown the beef cube steaks for about 5 minutes per side. Once browned, transfer the steaks to the slow cooker and top with the sauted onions.

Step 4: Cover the slow cooker and cook on Low for 5 to 6 hours, or until the beef cube steaks are tender.

Step 5: While the steak is cooking, bring a large pot of lightly salted water to a rapid boil. Add the egg noodles and cook until tender but firm to the bite, about 5 minutes. Drain the noodles.

Step 6: Serve the cube steaks with the mushroom gravy over the egg noodles and enjoy!

Cook's Note

For added flavor, use 1 to 2 cans of cream of mushroom soup with garlic.

Nutrition Facts (per serving)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.