- 2 lbs. Cube steaks
- 2 Tablespoons flour
- 1/4 cup olive oil
- 1 can cream of mushroom soup (I use Progresso)
- 1 cup beef broth
- 1/2 onion, chopped
- 2 dashes worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 oz. sliced mushrooms
Heat 2 tablespoons oil in a skillet on high. Season the flour with salt and pepper. Dredge the steaks in the seasoned flour to coat. Brown each side of the steak in the hot oil and set aside. Place the steaks into the hot oil, and cook until golden brown on both sides, 2 minutes per side. Add more oil as needed and keep the pan hot.
Place all remaining ingredients, except for the sliced mushrooms, into a slow cooker. Add the browned steaks. Cook for 4 hours on low.
Brown the mushrooms in an oil/butter mixture. Add to the steak mixture just before serving so they retain their flavor and don’t get soggy.
Serve with mashed potatoes or wide egg noodles.