Ingredients:

  • 2 lbs beef cube steak, pre-tenderized
  • 1/2 tsp coarse black pepper
  • 1 large yellow onion, thinly sliced into rings
  • 10.5 oz condensed cream of mushroom soup
  • 1 oz dry onion soup mix
  • 0.87 oz brown gravy mix
  • 1 cup low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1/2 tsp salt (optional, added after cooking)

Instructions:

  1. Place half of your thinly sliced onion rings at the bottom of the crockpot. Note: This creates a rack so the beef doesn't sit directly on the heating element.
  2. Season the cube steak with the 1/2 tsp coarse black pepper and 1 tsp garlic powder.
  3. Place the seasoned steaks over the onions in a slightly overlapping pattern. They should look like shingles on a roof.
  4. Scatter the rest of the onion rings over the top of the beef.
  5. In a medium bowl, whisk together the 1 cup beef broth, 10.5 oz cream of mushroom soup, 1 oz onion soup mix, 0.87 oz brown gravy mix, and 1 tbsp Worcestershire sauce.
  6. Pour the sauce. Empty the bowl over the beef and onions, ensuring every steak is covered. Look for the liquid to seep down the sides.
  7. Cover and cook on LOW for 6 hours. Do not open the lid during the first 4 hours.
  8. The beef is ready when it is fork tender and the gravy has thickened to a glossy consistency.
  9. Taste the gravy and add the 1/2 tsp salt only if needed. Note: The soup mixes are often salty enough on their own.
  10. Turn off the heat and let the pot sit for 10 minutes before serving to let the sauce set.