Ingredients:

  • 2 lbs beef cube steak
  • 0.5 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 10.5 oz canned cream of mushroom soup
  • 10.5 oz canned cream of chicken soup
  • 1 oz dry onion soup mix
  • 1 cup low-sodium beef broth
  • 1 tbsp Worcestershire sauce
  • 1 large yellow onion, sliced
  • 3 cloves garlic, smashed
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Mix 0.5 cup all purpose flour, 1 tsp smoked paprika, 1 tsp salt, and 1 tsp black pepper in a shallow dish.
  2. Press each piece of the 2 lbs beef cube steak into the flour until fully coated and dry to the touch. Note: This prevents the meat from sticking together in the pot.
  3. Place the sliced large yellow onion and 3 smashed garlic cloves at the bottom of the slow cooker.
  4. Shingle the floured steaks over the onions until the bottom is covered.
  5. Combine 10.5 oz cream of mushroom, 10.5 oz cream of chicken, 1 oz onion soup mix, 1 cup beef broth, and 1 tbsp Worcestershire sauce in a separate bowl.
  6. Empty the sauce mixture over the steaks until no flour patches are visible.
  7. Set the timer for 6 hours on LOW until the beef shatters with a fork.
  8. Gently move the steaks to allow the gravy to emulsify with the juices.
  9. Sprinkle 1 tbsp fresh parsley over the top until vibrant and green.