Ingredients
- 6cube steaks (about 1.5 pounds)
- 1yellow onion (diced)
- 8 ozsliced mushrooms
- 1 ½ cupsbeef bone broth or beef stock
- 1 tablespoontomato paste
- 1 tablespoonworcestershire sauce
- 2 teaspoonsherb and garlic seasoning (homemade or store-bought)
- ½ teaspoonpaprika
- 2 tablespoonscornstarch
- 2 tablespoonscold water (for slurry)
Directions
- 1
Add cube steaks to the bottom of the slow cooker. Top with diced onions and sliced mushrooms.
- 2
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, herb and garlic seasoning, and paprika.
- 3
Pour the mixture over the steaks, onions, and mushrooms in the crockpot.
- 4
Cover and cook:
- 5
On low for 6–8 hours
- 6
Or on high for 3–4 hours, until meat is tender.
- 7
One hour before the end of cook time, mix cornstarch with cold water to create a slurry. Stir into the crockpot to thicken the sauce.
- 8
Cover and continue cooking for the final hour until the gravy thickens.
- 9
Serve hot with mashed potatoes, rice, or egg noodles.