Ingredients:

  • 2 lbs cube steak
  • 1/4 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 cup beef broth
  • 4 cloves fresh garlic, minced
  • 1 tsp onion powder
  • 1/2 tsp dried thyme
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Combine flour, garlic powder, salt, and pepper in a bowl or gallon-sized bag. Toss the cube steaks until evenly coated.
  2. Heat vegetable oil in a skillet over medium-high heat. Brown the steaks for 2-3 minutes per side until a mahogany crust forms, then place them in the bottom of the crock pot.
  3. In a small bowl, whisk together the beef broth, cream of mushroom soup, minced garlic, onion powder, and dried thyme.
  4. Pour the sauce mixture evenly over the steaks in the crock pot, ensuring every piece is partially submerged.
  5. Cover and cook on Low for 7-8 hours or on High for 4 hours.
  6. Mix the cornstarch and cold water to create a slurry, then stir the slurry into the liquid in the crock pot.
  7. Switch the crock pot to High and cook for an additional 30 minutes until the gravy is thick and velvety.