Ingredients
Scale
- 1 to 1.5 pounds cubed steak (about 4 to 6 pieces)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour, for dredging
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 can (10.75 ounces) cream of mushroom soup
- 1 packet onion soup mix
- 1 onion, thinly sliced (optional)
- 1 teaspoon garlic powder (optional)
- 1/2 teaspoon dried thyme (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- Season and Dredge the Steak:
- Season the cubed steak pieces with salt and pepper. Dredge each piece in flour, shaking off the excess.
- Brown the Steak:
- In a large skillet over medium-high heat, heat the vegetable oil. Add the dredged cubed steaks and brown on both sides, about 2-3 minutes per side. You don’t need to cook them through at this point, just get a nice sear. Transfer the browned steaks to the slow cooker.
- Prepare the Gravy Mixture:
- In a bowl, whisk together the beef broth, cream of mushroom soup, and onion soup mix until well combined. If using, stir in the garlic powder and dried thyme for extra flavor.
- Add Onions and Pour Gravy Over Steaks:
- If using onions, layer them on top of the steaks in the slow cooker. Pour the gravy mixture over the steaks, ensuring they are well coated.
- Cook:
- Cover and cook on low for 6-8 hours, or until the steak is tender.
- Serve:
- Serve the cubed steak and gravy over mashed potatoes, rice, or egg noodles for a complete meal. Garnish with chopped fresh parsley, if desired.
