Slow Cooker Autumn Delight Recipe - Allrecipes.com
  • READY IN ABOUT 6 hrs

Slow Cooker Autumn Delight

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    5 hrs 30 mins
  • READY IN

    5 hrs 45 mins

Directions

  1. Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined.
  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.
  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.
  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.
Kitchen-Friendly View

Footnotes

  • Cook's Note:
  • Use 1 to 2 cans of cream of mushroom soup with garlic for added flavor.
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Reviews More Reviews

Mar 12, 2013

My boyfriend bragged about this recipe. For a southern man used to pretty good cooking, that is a BIG thing. So easy and yet sooo tasty!!

 
Feb 27, 2013

I could not find cream of mushroom soup with garlic, I used two cans of regular cream of mushroom soup. I just added in some fresh minced garlic when I sauteed the onions. Instead of water, I used equal amounts lemon lime soda. I also had two packages of cube steaks--eight total. I served this with mashed potatoes to soak up all of that tasty gravy. The family inhaled it--no leftovers.

 
Sep 07, 2013

Loved this! I didn't have cream of mushroom soup so used cream of chicken. Also didn't have ginger ale so subbed diet coke- Super Yummy!!!

 
Jun 26, 2013

I work one night a week and usually will put to something in the crock pot for the boys to have for dinner. When I put it in the crock pot, I did not have a good feeling about it. Surprisingly, my husband texted me to tell me it was delicious. Enough left over for 2 more good size portioned plates. Took some to work the next day and the meat was still tender with a good flavor. Only thing that I would change is maybe cut down on one can of soup. Two is plenty, I think. I'll make this again. It was yummy.

 
Feb 10, 2014

This was so yummy and so easy!!! Hubby mentioned mushrooms wishing there were mushrooms in it. Next Time!!!We also used Deer Cube Steaks. I am glad to find this recipe since I have a hard time finding recipes to try for venison. Definitely will be making again - We also used just two cans of soup.

 
Jan 23, 2014

Very good and easy. I am not a big fan of canned soup, too much salt and I was worried this would effect the dish. I did use the lower sodium cans and only used 2 cans instead of 3. I did add 1/2 cup milk instead. It wasn't too salty.

 
Dec 12, 2013

We are hunters so I used Axis Deer cube steak. At a dinner party where I served this, everyone raved about it. The meat was exceptionally tender and tasty and yes, there is LOTS of gravy--I served it over rice. Not a mushroom fan so I used cream of chicken soup instead; otherwise, followed the recipe exactly.

 
Dec 12, 2013

So easy and so delicious! With the cold weather upon us I'm being asked to make this often. Everyone loves it!

 

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Nutrition

  • Calories
  • 562 kcal
  • 28%
  • Carbohydrates
  • 66 g
  • 21%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 21.4 g
  • 33%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 26 g
  • 52%
  • Sodium
  • 1945 mg
  • 78%

* Percent Daily Values are based on a 2,000 calorie diet.

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