Ingredients:
- 2-3 pounds cube steak
- 2 tablespoons canola oil
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 large white onion, cut into large chunks
- 2 cups beef broth
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1 packet (1 oz) dry onion soup mix
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme leaves
- Fresh parsley, chopped (for garnish, optional)
Directions:
- Prepare the Cube Steak:
- In a medium-sized bowl, whisk together the all-purpose flour, salt, and black pepper. Dredge each piece of cube steak through the flour mixture, coating all sides evenly.
- Brown the Cube Steak:
- In a large skillet, heat the canola oil over medium-high heat. Add the onion chunks and cook for 4-5 minutes until they start to soften. Push the onions to the side of the skillet and add the floured cube steak. Brown the cube steak on all sides until golden brown. Remove from heat.
- Prepare the Crock Pot:
- Spray the crockpot liner with cooking spray. Place the browned cube steak and onions in the bottom of the crockpot.
- Prepare the Gravy:
- In a mixing bowl, combine the beef broth, condensed cream of mushroom soup, dry onion soup mix, garlic powder, and dried thyme leaves. Whisk until well combined. Pour the mixture over the cube steak and onions in the crockpot.
- Cook in the Crock Pot:
- Cover the crockpot and cook on high for 5 hours or on low for 8 hours. The cube steak will become tender and flavorful as it cooks in the gravy.
- Serve:
- Before serving, stir the gravy well to combine any separated ingredients. Taste and adjust seasoning if necessary. Serve the mushroom crockpot cube steak and gravy over mashed potatoes, rice, or egg noodles. Garnish with chopped fresh parsley if desired.
Enjoy this comforting and hearty meal straight from your slow cooker!
