- 12 – pieces of cubed steak
- 2 – cans of beef broth
- 2 – cans of golden mushroom soup
- 1 – package of Lipton onion soup mix
- Flour
- Vegetable Oil
- Salt, Pepper, and Garlic Powder to taste
Season steak and dredge meat in flour and brown in small amount of oil. Add 1 can of beef broth in the bottom of the crock-pot, then add ½ of the steak, next sprinkle ½ package of Lipton soup mix on the steak and add 1 can of mushroom soup on top. Place the remaining steak pieces on top and add the remaining ingredients in the mix as done in the first layer. Cook on low for 6-8 hours. Serve over noodles, rice or with mashed potatoes. This makes very thick gravy that is delicious over rice.
My late Aunt gave us this recipe and we don’t know if it came out of a cookbook or if someone gave it to her. This recipe has been very popular at our family reunions and we rarely bring any back home. Thanks for giving me the opportunity to share it.
Debbie D.
Ready for some more crockpot recipes from HBHW readers (and me of course)? Here’s another one you might like – chicken cassoulet.
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I first came across this recipe back in March of 2010. All I can say is “WOW” this has become one of our favorite recipes. I have done it with Cube Steak, stew beef, breakfast steak, bottom round; it does not matter what meat you use, it is excellent. Makes a cheap piece of meat into a delish meal. One change that I made was one can of broth, one can of consommé. I do not count the pieces, just buy about 2# of meat. Makes meal for 6 and plenty of leftovers for the next day for work lunch.
This sounds great, but also salty tasting with using canned beef broth along with the instant and canned soups. I plan on trying the recipe with some vension steaks and instead of using the instant onion soup mix I will use dyhrated onions, and low sodium beef broth. I think this will retain the flavor and cut back on sodium.