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Submitted by: Emily Machula from Waukegan, IL
Originally shared on the web 06/20/2023

15-oz. can diced potatoes, drained
1 lb. lean ground beef
10-oz. pkg. frozen chopped onions
10-oz. pkg. sliced mushrooms
1 T. oil
2 10-3/4 oz. cans golden mushroom soup
2 c. sodium-free beef broth
1 t. red steak sauce or Worcestershire sauce
Optional: 1/2 to 1 c. water

Add potatoes to a 5-quart slow cooker; set aside. Brown beef in a skillet over medium heat; drain and add to slow cooker. In same skillet, sauté onions and mushrooms in oil; drain and add to slow cooker. In a bowl, whisk together mushroom soup, beef broth and sauce; spoon over beef mixture. If desired, stir in additional water to desired consistency. Cover and cook on high setting for 4 hours. Serves 4 to 6.