By autumn furgerson
Slow Cooker Autumn Delight
4 steps
Prep:15minCook:5h 30min
The basic recipe was handed down from a friend. I added the sliced onion and substituted the 3 cans of cream of mushroom soup with 1 can of cream of mushroom soup with garlic and 2 cans of cream of mushroom soup original. I also added the egg noodles which serves the gravy texture wonderfully.
Updated at: Thu, 17 Aug 2023 13:07:00 GMT
Nutrition balance score
Good
Glycemic Index
50
Low
Glycemic Load
32
High
Nutrition per serving
Calories622 kcal (31%)
Total Fat23.4 g (33%)
Carbs64.5 g (25%)
Sugars3.7 g (4%)
Protein36.7 g (73%)
Sodium1905.8 mg (95%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
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.
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