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Crockpot Cube Steak & Gravy

Author: Catherine's Plates

Ingredients

  • 6-8 cube steaks (4 oz) each
  • 1 TBS butter or cooking oil
  • 1 cup flour
  • 1/2 tsp Salt
  • 1/2 tsp pepper
  • 1/4-1/2 tsp onion powder
  • 1/4-1/2 tsp Garlic Powder
  • 1/4-1/2 tsp Paprika
  • 14 oz canned diced tomatoes
  • 1 cup Water
  • 1 cup Beef Broth
  • 1 envelope beefy onion soup mix
  • 1/2 tsp Black Pepper
  • 1/4 tsp Salt
  • 1/4 tsp Paprika
  • 1/2 tsp Garlic Powder
  • 2 onions, chopped up big
  • 2 TBS corn starch, if needed
  • parsley for garnish
  • 4 TBS water for corn starch slurry

Instructions

  • In a shallow dish whisk together flour, salt, pepper, onion powder, garlic powder, and paprika.
  • In a large skillet over medium high heat melt 1 TBS butter until it sizzles.
  • Take each cube steak place in flour pressing down to cover, turn over and coat other side. Shake off excess and place into hot skillet. Let cook on each side for 3-4 minutes until well browned. Finish off the rest of cube steaks in batches of 3-4.
  • In the crockpot mix together, tomatoes, water, beef broth, onion soup mix, black pepper, salt, garlic powder and paprika. Mix in chopped onions. Submerge the browned cube steaks.
  • Place lid on crockpot and cook on low for 6-7 hours or on high for 3-4 hours until fork tender.
  • At the end if gravy is not thick enough make a corn starch slurry and drizzle back in and mix well. Serve over cooked rice or mashed potatoes. Garnish with fresh parsley if desired.