Slow Cooker Steaks With Gravy

This recipe is from an old Quick Cooking magazine that I’ve about worn out from use. Seems like every so often an issue comes along with so many good recipes, it gets used over and over again.
(Source: adapted from Quick Cooking July/August 2000-original recipe found HERE)
  • 1 large onion, thinly sliced
  • 1/3 c. all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube steak, and cut them in half if the slices are really big-I don’t pay attention to the weight of the package, there’s always plenty of gravy)
  • 1 Tbsp. canola oil
  • 3 c. water, divided
  • 1 envelope brown gravy mix (I use the reduced sodium brown gravy mix)
  • 1 envelope mushroom gravy mix
  • 1 envelope onion gravy mix
  • Hot mashed potatoes, cooked rice or cooked noodles
  1. Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker.
  2. Combine flour, garlic powder, onion powder and pepper in a large resealable plastic bag. Add steaks, a few at a time; shake until completely coated.
  3. Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is tender.
  4. In a bowl, whisk together the 3 gravy mixes with remaining 1 c. water. Add to slow cooker; cover and cook on Low for 30 minutes longer.


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