Steak with gravy is one of the simplest dishes to cook in a slow cooker. The meat becomes so succulent and tender and the slow cooker does all of the work! It also makes it's own flavorful gravy...it's one of those "stick to your ribs" kind of dishes. Winter, Fall or any day of the year it's a meal that always hits the spot!
2-2 1/2 lbs cubed sirloin steak
1/3 cup seasoned flour [1/4 tsp each salt, black pepper and paprika]
1 medium green pepper, sliced
1 medium sweet onion,sliced
8 oz baby portabella mushrooms, sliced
1 [10 3/4 oz] can cream of mushroom & roasted garlic soup
1 [10 1/2 oz] can low sodium beef broth
1 [0.6 oz] pkg au jus gravy mix [I used Knorr]
2 Tbsp steak sauce
1 Tbsp dried parsley
1 tsp meat seasoning blend [I used Meat Magic]
1/4 tsp dried thyme
sea salt & black pepper to taste
1 Tbsp flour for the sauce
Set a 6 quart slow cooker on the low setting. Spray the inside of the slow cooker with cooking spray. Dust the cube steaks with seasoned flour. In a stove top pan on medium-high heat, brown both sides of the steaks in olive oil then arrange in the bottom of the slow cooker. Whisk together the mushroom soup, beef broth, au jus packet, steak sauce and seasonings in the same stove top pan scraping all of the brown bits off the bottom of the pan. Whisk in 1 Tbsp of flour. Taste and adjust the pepper if needed. Stir together just until the flour and soup have dissolved then remove from the heat and set aside.
Arrange all of the sliced vegetables on top of the steak, then drizzle the "gravy" on top. Cook on Low for 6 1/2 -7 hours until fork tender. Serve hot over rice, egg noodles or with a side of mashed potatoes. Yield: 6 servings
The gravy mix will likely have ample salt for this entire dish. Taste before adding any additional salt to your steak.