Ingredients:

  • 6 Beef Cube Steaks (approx. 1.75 lbs)
  • 0.5 cup All-purpose flour
  • 1 tsp Smoked paprika
  • 0.5 tsp Garlic powder
  • 1 tsp Salt
  • 0.5 tsp Cracked black pepper
  • 2 tbsp Vegetable oil
  • 10.5 oz Condensed cream of mushroom soup
  • 1 oz Dry onion soup mix
  • 1 cup Low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 8 oz Fresh cremini mushrooms, sliced
  • 1 large Yellow onion, thinly sliced

Instructions:

  1. Dredge cube steaks in a mixture of flour, smoked paprika, garlic powder, salt, and pepper.
  2. Heat vegetable oil in a heavy-bottomed skillet over medium-high heat. Sear steaks for 3 minutes per side until a mahogany crust forms.
  3. In a medium bowl, whisk together the condensed cream of mushroom soup, beef broth, dry onion soup mix, and Worcestershire sauce.
  4. Place sliced onions and cremini mushrooms in the bottom of a 6-quart crock pot. Layer the seared steaks on top and pour the gravy mixture over the meat.
  5. Cover and cook on Low for 8 hours (or High for 4 hours) until the beef is fork-tender and the gravy has thickened.