Cube steaks simmer for hours in a slow cooker in an easy mushroom and onion sauce and served over hot egg noodles for a budget-conscious and comforting main dish.
Preparation Time
15 mins
Cooking Time
5 hr 30 mins
Total Time
5 hr 45 mins
Calories
562 Calories
Recipe 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.