Beef, Country Steak in Slow-Cooker

By MarieR

Ingredients

• 12 pieces cubed steak
• 2 cans (about 14-ounces each, More*) beef broth
• 2 cans (10.5-ounces each) golden mushroom soup
• 1 package (1-ounce) onion soup mix
• flour for dredging
• vegetable oil
• salt to taste
• pepper to taste
• garlic powder to taste

Details

Servings 1

Preparation

Step 1

(More beef broth, 1-2 cups, added midway cooking makes this a better dish.)

Season steak and dredge meat in flour and brown in small amount of oil.
Add 1 can of beef broth in the bottom of the crock-pot, then add ½ of the steak, next sprinkle ½
package of Lipton soup mix on the steak and add 1 can of mushroom soup on top.
Place the remaining steak pieces on top and add the remaining ingredients in the mix
as done in the first layer.
Cook on low for 6-8 hours.

Serve over noodles, rice or with mashed potatoes. This makes very thick gravy that is delicious over rice.