Season the cubed steak pieces with salt and pepper. Dredge each piece in flour, shaking off the excess.
Brown the Steak:
In a large skillet over medium-high heat, heat the vegetable oil. Add the dredged cubed steaks and brown on both sides, about 2-3 minutes per side. You don’t need to cook them through at this point, just get a nice sear. Transfer the browned steaks to the slow cooker.
Prepare the Gravy Mixture:
In a bowl, whisk together the beef broth, cream of mushroom soup, and onion soup mix until well combined. If using, stir in the garlic powder and dried thyme for extra flavor.
Add Onions and Pour Gravy Over Steaks:
If using onions, layer them on top of the steaks in the slow cooker. Pour the gravy mixture over the steaks, ensuring they are well coated.
Cook:
Cover and cook on low for 6-8 hours, or until the steak is tender.
Serve:
Serve the cubed steak and gravy over mashed potatoes, rice, or egg noodles for a complete meal. Garnish with chopped fresh parsley, if desired.
Kristy Cook
