Ingredients:
1 ½ lbs. cubed steak about 6 pieces (can use up to 2 lbs.)
1 packet onion soup mix (I used Lipton)
2 oz. brown gravy mix two 1 oz. packets (I used McCormick)
21 oz. condensed golden mushroom soup two 10.5 oz. cans
1 ½ cup beef stock or water
parsley for garnish optional
Instructions:
1 To the slow cooker, add the cubed steak, onion soup mix, brown gravy mix, condensed mushroom soup, and pour the beef stock over everything. Lightly mix and cook on HIGH for 4 hours or LOW for 6-7 hours.
2Carefully stir and serve over desired side such as egg noodles, rice or mashed potatoes. Garnish with fresh parsley if desired. Enjoy!
recipe Notes:
If the gravy has not thickened, remove from the slow cooker and add to a sauce pot. Bring the gravy to a boil and then lower to a simmer. Let simmer for 5 minutes until thickened.
Store in an airtight container for up to 3 days in the refrigerator, reheat in the microwave.
Regular condensed cream of mushroom can be used in place of the golden mushroom.
Can be served over mashed potatoes as well.
Do not add any extra salt, as the soup mix, gravy packets and soup all have sodium in them.
recipe from:https://www.themagicalslowcooker.com/
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