Steak Hi-Hat

Bonita Ensenberger Albuquerque, NM

Prep. Time: 10 Minutes
Cooking Time: 8–9 Hours


  • 10¾-oz. can cream of chicken soup
  • 10¾-oz. can cream of mushroom soup
  • Tbsp. Worcestershire sauce
  • ½ tsp. black pepper
  • 1 tsp. paprika
  • 2 cups chopped onion
  • 1 garlic clove, minced
  • 1 cup fresh, small button mushrooms, quartered
  • 2 lbs. round steak, cubed
  • 1 cup sour cream
  • cooked noodles with poppy seeds
  • crisp bacon bits, optional

Ideal Slow Cooker Size: 4-Quart


  1. Combine chicken soup, mushroom soup, Worcestershire sauce, pepper, paprika, onion, garlic, and mushrooms in slow cooker.
  2. Stir in steak.
  3. Cover. Cook on Low 8–9 hours.
  4. Stir in sour cream during the last 20–30 minutes.
  5. Serve on hot buttered noodles sprinkled with poppy seeds. Garnish with bacon bits.


Add 1 tsp. salt with seasonings in Step 1.