***I am making this as I type this because finally cooler weather has come to Kentucky and of course I am always looking for recipes to enjoy on these wonderful days. Also, because it is Sunday, my standing rule of an old fashioned Sunday dinner is in effect too. I found this recipe at the Country Cook and so far it smells heavenly! ***
1 packet of au jus gravy mix
1 (10.5 oz) can of cream of chicken condensed soup
1 (10.5 oz) can of French onion soup*
1/2 cup water
1 1/2 – 2 pounds of cubed steak
To Thicken Gravy:
3 TBS. cornstarch
3 TBS cold water
In the bottom of a 6-quart slow cooker (a.k.a crock pot), combine the cream of chicken soup, the au jus gravy packet, French onion soup, and 1/2 cup water. Mix well.
Put cubed steak in the slow cooker with gravy mixture.
Cover the slow cooker and cook on low for 6-8 hours.
After cooking, it is time to thicken the gravy, in a small bowl, whisk together the cornstarch and the cold water.
Stir mixture into the slow cooker.
Cook on high for 30 minutes until the gravy is thickened.
Serve with mashed potatoes.
****IF-sensitive to salt, use the low sodium options on the soups and au jus if available****
COOK’S NOTES: First off, I substituted the French onion soup for beefy mushroom as I am allergic to onions. Secondly, when the meat is done the cooking, I am going to remove it to stir in the thickening mixture, then add it back into the slow cooker for the last 30 minutes on high. It just seems the best way to handle that situation, so that it gets mixed into the gravy well. You could also substitute the French onion soup with golden mushroom soup as well, I wanted a really beefy flavor, so I went with the beefy mushroom.