Ingredients:

  • 2 lbs cube steaks
  • 0.5 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 tbsp vegetable oil
  • 1.5 cups low sodium beef broth
  • 10.5 oz condensed cream of mushroom soup
  • 0.87 oz au jus gravy mix
  • 1 tbsp Worcestershire sauce

Instructions:

  1. In a shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, and pepper.
  2. Dredge each cube steak in the flour mixture, shaking off any excess.
  3. Heat vegetable oil in a large skillet over medium-high heat until shimmering. Sear the steaks for 2-3 minutes per side until a brown crust forms.
  4. Transfer the seared steaks into the bottom of a 6-quart slow cooker.
  5. In a medium bowl, whisk together the beef broth, condensed cream of mushroom soup, au jus gravy mix, and Worcestershire sauce until smooth.
  6. Pour the gravy mixture over the steaks in the slow cooker.
  7. Cover and cook on Low for 6 hours (or High for 3 hours) until the beef is fork-tender.