Slow Cooker Autumn Delight

Name: Slow Cooker Autumn Delight
Prep time: 15 min
Cook time: 5 min
Total time: 5 min
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

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Prep Time: 15 minutes

Cook Time: 5 hours, 30 minutes

Total: 5 hours, 45 minutes

Servings: 4

Author : Silver Moon

Ingredients

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2 (10.75 ounce) cans cream of mushroom soup1 (10.75 ounce) can cream of mushroom soup with garlic1 cup water1 (1 ounce) package dry onion soup mix (such as Lipton®)2 teaspoons vegetable oil1 yellow onion, sliced4 (4 ounce) beef cube steaks⅔ (12 ounce) package egg noodles

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Instructions

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Step 1

Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.

Step 2

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.

Step 3

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.

Step 4

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.