Ingredients:

  • 2 lbs cube steak, cut into 6 portions
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, thinly sliced
  • 1 oz dry onion soup mix
  • 14.5 oz canned diced tomatoes, undrained
  • 1 cup low sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp beef bouillon paste

Instructions:

  1. Combine the flour, smoked paprika, garlic powder, and black pepper in a shallow dish.
  2. Press each piece of cube steak firmly into the flour mixture, coating both sides and shaking off any excess. Cook until no damp spots remain on the flour coating.
  3. Add the vegetable oil to your skillet over medium high heat. Wait until the oil shimmers and barely begins to smoke.
  4. Work in batches to brown the meat for 2-3 minutes per side. Sear until a deep golden brown crust forms.
  5. Place half of the sliced yellow onions into the bottom of the slow cooker insert. This creates a flavorful bed for the meat.
  6. Place the seared steaks on top of the onion layer in the crockpot.
  7. In a medium bowl, whisk together the beef broth, undrained tomatoes, Worcestershire sauce, beef bouillon paste, and the dry onion soup mix.
  8. Pour the sauce mixture over the steaks and top with the remaining sliced onions.
  9. Cover and cook on Low for 8 hours. Cook until the meat is completely tender and the sauce has thickened.
  10. Turn off the heat and let the dish sit for 5 minutes before serving. Wait until the bubbling stops and the sauce looks glossy.