Slow Cooker Autumn Delight

Slow Cooker Autumn Delight
  • PREP TIME
    15 mins
  • COOK TIME
    5 hrs 30 mins
  • TOTAL TIME
    5 hrs 45 mins
  • SERVING
    4 People
  • VIEWS
    151

Embrace the warm, comforting flavors of fall with this incredibly easy slow cooker recipe. Tender beef cube steaks simmer in a rich and savory mushroom gravy, infused with aromatic garlic and sweet onions, all served over a bed of perfectly cooked egg noodles. A hearty and satisfying meal that's perfect for a chilly evening.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    66 g
  • Cholesterol
    78 mg
  • Fiber
    4 g
  • Protein
    26 g
  • Saturated Fat
    6 g
  • Sodium
    1945 mg
  • Sugar
    8 g
  • Fat
    21 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a slow cooker, whisk together the cream of mushroom soups, water, and dry onion soup mix until well combined. (2 minutes)

02

Step

Heat vegetable oil in a large skillet over medium heat. Add the sliced onion and cook, stirring occasionally, until softened and nicely browned. Transfer the browned onions to a bowl, leaving the oil in the skillet. (20 minutes)

03

Step

In the same skillet, brown the beef cube steaks for about 5 minutes per side, until nicely seared. Transfer the browned cube steaks to the slow cooker and arrange them on top of the soup mixture. Top with the browned onions. (10 minutes)

04

Step

Cover the slow cooker and cook on Low setting for 5 to 6 hours, or on High setting for 2.5 to 3 hours, until the cube steaks are very tender.

05

Step

About 15 minutes before serving, bring a large pot of lightly salted water to a rapid boil. Add the egg noodles and cook according to package directions, until tender but firm to the bite. Drain well. (5 minutes)

06

Step

Serve the tender cube steaks and creamy mushroom gravy over the cooked egg noodles. Garnish with fresh parsley, if desired.

For a richer flavor, consider using beef broth instead of water.
To add more vegetables, consider including sliced mushrooms or carrots to the slow cooker.
If you prefer a thicker gravy, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this slurry into the slow cooker during the last 30 minutes of cooking.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Amani Osinski

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 50 Ratings)
Total Reviews: (9)
  • Raina Franecki

    This recipe is a keeper! So glad I found it.

  • Hershel Hartmann

    The beef came out so tender and juicy. It was definitely worth the wait.

  • Elliott Bernhard

    Simple ingredients, but the end result is restaurant quality.

  • Mathilde Huels

    I’ve made this several times now, and it’s always a hit!

  • Lisandro Bahringer

    The gravy was so creamy and flavorful. My kids couldn't get enough of it.

  • Demond Raynor

    This recipe is amazing! My family loved it, and it was so easy to make.

  • Vilma Maggioanderson

    The caramelized onions really make this dish special. I will definitely be making this again!

  • Armand Gutkowski

    I used gluten-free egg noodles and it was still delicious! A great option for those with dietary restrictions.

  • Max Parker

    I added some sliced baby bella mushrooms and it made it even better.

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