Easy Slow Cooker Steak Diane Casserole
A comforting and hearty slow cooker casserole featuring tender steak, creamy mushroom soup, and rich broth, perfect for busy days.
Ingredients
Main Ingredients
- 2 pounds steak, cut into chunks
- 1 cup sliced mushrooms
- 1 can cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 medium onion, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste Adjust seasoning as desired.
- Cooking oil for browning (optional) Use if browning the steak.
- Mashed potatoes, rice, or noodles for serving Use as a base when serving.
Instructions
Preparation
- In a skillet, brown the steak chunks in a little cooking oil if desired, then transfer to the slow cooker.
- Add sliced mushrooms, chopped onion, and minced garlic over the steak.
- In a separate bowl, mix together the cream of mushroom soup, beef broth, Worcestershire sauce, salt, and pepper.
- Pour the sauce mixture over the steak and vegetables in the slow cooker.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender.
Serving
- Serve over mashed potatoes, rice, or noodles.
Notes
For extra flavor, let the steak marinate in Worcestershire sauce for a few hours before cooking. Adding a splash of red wine to the sauce can enhance the overall taste. Adjust ingredients based on preferences; feel free to add more vegetables like carrots or bell peppers. Store leftovers in an airtight container for 3-4 days in the fridge or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 6gSodium: 800mgFiber: 2gSugar: 3g
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