Slow Cooker Cube Steak in Savory Brown Gravy

• 4-6 cube steaks
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked paprika
• 1 TBS butter
• 1-2 TBS cooking oil (DIVIDED)

Vegetables

• 1 medium green bell pepper, chop into bite size pieces
• 3 carrots peeled, chop into small bite size pieces
• 1 large yellow onion, chop into bite size pieces
• 3 celery ribs, wash & chop into bite size pieces

Gravy

• 4 cups beef broth
• 1 (10oz) can cream of soup (celery or mushroom)
• .87 oz package brown gravy mix (powder form)
• 1 packet Lipton onion soup mix
• 1/4 tsp cracked black pepper
• 1/4 cup corn starch (for slurry at end of recipe)
• 1/4 cup water (for slurry at end of recipe)

• In a shallow dish, whisk together the flour, salt, black pepper, garlic powder, onion powder, and smoked paprika until evenly combined.
• Heat the skillet over medium-high. Add the butter and 1 tablespoon of cooking oil, allowing the fat to melt and sizzle before adding the steaks.
• Dredge each cube steak in the seasoned flour, coating both sides and shaking off excess. Place the steak in the hot skillet and sear 3–4 minutes on the first side until golden. Flip and sear another 2–3 minutes until the second side is browned. Remove the steak to a plate and repeat with remaining steaks, adding more oil or butter if needed.
• Prepare the vegetables: chop the green bell pepper, peel and chop the carrots, chop the onion, and wash and chop the celery into bite-size pieces. Spray a 6-quart crockpot with non-stick spray.
• Place half of the vegetables in the bottom of the crockpot, spreading them evenly. Arrange the seared cube steaks over the vegetables in a single layer if possible, then top with the remaining vegetables.
• In a large bowl, whisk together the beef broth, cream of soup (celery or mushroom), brown gravy mix, Lipton onion soup mix, and cracked black pepper until smooth.
• Pour the gravy mixture over the steaks and vegetables in the slow cooker, ensuring everything is coated.
• Cover and cook on high for 3–4 hours or on low for 6–7 hours, until the steaks and vegetables are fork-tender. Halfway through cooking, whisk together 1/4 cup cornstarch and 1/4 cup cool water to make a slurry, then stir it into the crockpot to thicken the gravy. Adjust cooking time if you prefer a firmer or more tender result.
• Serve the gravy-smothered cube steaks over rice, mashed potatoes, or pasta. Enjoy.