Prep Time:
15 mins
Cook Time:
5 hrs 30 mins
Total Time:
5 hrs 45 mins
Servings:
4
Ingredients
Directions
Whisk canned soups, water, and onion soup mix together in a slow cooker until thoroughly combined.
Heat vegetable oil in a large skillet over medium heat. Add onion; cook and stir until browned, about 20 minutes. Transfer to a bowl, leaving oil in the skillet.
Brown cube steaks in the same skillet, about 5 minutes per side. Transfer to the slow cooker; top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours.
Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.
Cook's Note:
Use 1 to 2 cans of cream of mushroom soup with garlic for added flavor.
Nutrition Facts (per serving)
| 562 | Calories |
| 21g | Fat |
| 66g | Carbs |
| 26g | Protein |
