Description
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.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 5 hrs 30 mins
Total Time: 5 hrs 45 mins
Servings: 4