Did I mention the fact that FALL is my favorite season? I can plug in my crock pot and get along with my day. I can put it all together the night before, and then in the morning before I leave plug in and go. I can eat soup and not feel hot about it, cause it is time to eat it. I love it. I also love that when you make something in the crock pot there seems to be an abundance of food left. You can eat it for days! I love cooking, but sometimes there isn't enough time to do so!
I think that I have made something like this before. It tastes kind of like the au jui dip. But this tasted good. It's not really a comfort food, it is just something yummy to eat.
From My Crockin' Girls Cook Book
Jenna's Beef Tips
A crockin' girl standby, this flavor- packed recipe makes regular appearances at Jenna's Texas home.
1 can golden mushroom soup
1/2 can water (use can from soup)
1/2 can cooking wine (use can from soup)
1 packet onion soup mix
1 clove garlic, minced
1 medium onion, cut into rings
Sirloin tip steaks (2 to 3 Steaks)
Combine soup, water cooking wine, onion soup mix, and minced garlic in the slow-cooker. Whisk together to remove lumps, then add onions and steaks. (We put the steaks into the liquid whole and pull apart the meat once it is cooked; you can cut up the meat before cooking, if desired.) Make sure the steaks are fully covered in the mixture; add a little liquid to cover them, if needed. Cook LOW for 6 to 8 hours or HIGH for 3 to 4 hours.