Description
This quick-to-put-together recipe simmers low and slow all day and makes what’s usually a chewy piece of steak cut-with-a-fork tender.
Ingredients
- 1 whole Large Onion, Peeled And Thinly Sliced
- ⅓ cups All-purpose Flour
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- ½ teaspoons Black Pepper
- 6 pieces (about 4 Oz. Size) Beef Cubed Steaks (see Note)
- 1-½ Tablespoon Vegetable Or Canola Oil
- 3 cups Water, Divided
- 1 envelope (about 1 Oz. Size) Brown Gravy Mix (I Use The Reduced Sodium One)
- 1 envelope (about 1 Oz. Size) Onion Gravy Mix
- 1 envelope (about 1 Oz. Size) Mushroom Gravy Mix
Preparation
Spray the inside of a 3-5 quart slow cooker with non-stick cooking spray. Spread the sliced onions over the bottom.
Combine flour, onion powder, garlic powder and pepper in a large resealable plastic bag. Add the steaks, a few at a time and shake until the steaks are completely coated with the flour mixture, tapping off any excess flour as you remove them from the bag.
Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side.
Place the browned steaks on top of the onions in the slow cooker. Pour 2/3 of the water over all the ingredients. Cover and cook on low setting for 8 hours or until meat is tender.
In a bowl, whisk together the gravy mixes with the remaining 1/3 of the water. Add this into the slow cooker and stir to combine. Cover and cook on low setting for 30 minutes longer.
Serve over mashed potatoes, rice or noodles. Makes 6 servings.
Notes:
1. I usually buy the family pack of cubed steak and cut them in half if the slices are really big. I don’t pay attention to the weight of the package.
2. Slightly adapted from Quick Cooking July/August 2000 magazine.
