Ingredients
4 cube steaks (about 1.5 to 2 pounds)
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon olive oil (for browning, optional)
1 medium onion, sliced
2 cloves garlic, minced
1 can (10.5 oz) cream of mushroom soup (or your choice of cream soup)
1 cup beef broth
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme (or other herbs of choice)
1 teaspoon paprika (optional)
Fresh parsley for garnish (optional)
Instructions
Prepare the Cube Steaks:
In a shallow dish, combine the flour, salt, black pepper, garlic powder, and onion powder. Dredge each cube steak in the flour mixture, coating both sides evenly.
Brown the Meat (Optional):
In a large skillet, heat olive oil over medium-high heat. Brown the cube steaks for about 2-3 minutes on each side until they have a nice golden crust. This step adds extra flavor but can be skipped if you’re short on time.
Layer in the Crock Pot:
Place the sliced onions and minced garlic at the bottom of the crock pot. Lay the browned (or raw) cube steaks on top of the onions.
Prepare the Gravy:
In a medium bowl, mix together the cream of mushroom soup, beef broth, Worcestershire sauce, thyme, and paprika (if using). Pour this mixture over the cube steaks in the crock pot.
Cook:
Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the meat is tender and easily shreds with a fork.
Serve:
Once done, taste the gravy and adjust seasoning with additional salt and pepper if needed. Serve the cube steaks with the gravy over mashed potatoes, rice, or noodles. Garnish with fresh parsley if desired.
