Lolly's Ultimate Slow Cooker Cube Steak

 

Yes, I dared to use the word "ultimate" in the title.  And trust me, when you make this dish, not if, but WHEN you make this dish, you will know I spoke truthfully.

Once again, a few minutes of prep time in the morning will pay huge dividends when you are ready for dinnertime.  You can save even more time by using boil in the bag rice, but it only takes about 10 minutes longer to cook regular rice.  This will be a regular on your meal rotation.  You'll see.

2 pounds cube steak

1 can cream of mushroom soup (low sodium!)

1 envelope Lipton Beefy Onion Soup mix.  Make sure you use the Beefy Onion version.

1 can beef broth

1 medium onion, peeled and thinly sliced

freshly ground black pepper

2 T. self rising flour

2 T. cool water

chopped parsley for garnish

Looks really simple, doesn't it?  Because it is!

In a medium bowl, combine the soup, broth and beefy onion mix.  Whisk them together until smooth.  Barely cover the bottom of the slow cooker.

Next layer in a few pieces of the cube steak, grind some black pepper on top and then add a layer of the sliced onions.

Repeat the layers and finish with the soup mixture.

Cover and set the slow cooker on low for 6 - 8 hours. Or you could cook it high for 3 - 4.

And here's what met me when I removed the lid after allowing this batch to cook for 11 hours and it was fork tender.

While the rice cooked, I put the slow cooker back on high heat and in a small bowl combined the flour and water and added it to the pot.  By the time the rice was cooked, the gravy had thickened.

I served over rice with green peas.