Here’s another great slow cooker recipe from Eat At Home Cooks who is one of my all time favorite bloggers. Tiffany is not only a great cook and writer, but also a fellow Kentuckian!
I used her recipe as my inspiration and almost all of the flavors are the same, but I made my own gravy and didn’t use the mix included in her recipe. Most of the mix packets have MSG and I am extremely allergic so I just made a basic gravy with flour and broth.
These steaks make a great supper with your favorite comfort food side dishes like mashed potatoes and macaroni and cheese. I wish my photos were better, but meat is my photography nemesis!
1/2 cup + 3 tbsp. all purpose flour, divided
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dry mustard powder
Approximately 2 lbs. cube steak
2 tbsp. vegetable oil
1/2 cup diced onion
1 cup beef broth
Combine 1/2 cup flour, salt, garlic powder and ground mustard in a pie pan. Dredge the cube steaks in the flour mixture.
Heat the oil in a large skillet over medium heat. Brown the steaks in the oil for about 2 minutes on each side. Place the browned steaks in your slow cooker.
Add the remaining 3 tbsp. flour to the hot skillet and stir this into the oil leftover from the steaks for about 30 seconds. Pour in the beef broth and continue stirring constantly. Make sure to scrape the bottom of the skillet well to get all of the tasty bits in to the gravy. Add the diced onions and cook on low for about 5 minutes.
Pour the gravy over the steaks and cook on low for 5 to 6 hours.