2 pounds cube steaks
10 1/2 ounce condensed cream of mushroom soup (or use equal amount of homemade condensed cream of mushroom soup)
1 packet of onion gravy (0.87 ounce packet)
salt & pepper to taste
2 cups water
2 tablespoons vegetable or canola oil
all purpose flour (for dredging)
In a large skillet, heat oil in pan over medium-high heat. Season cube steaks with salt and pepper (or favorite seasonings – see tips below), lightly dredge in flour then brown steaks on each side and transfer to cooker. Mix cream of mushroom soup, gravy packet and water in a medium size bowl and pour over steaks. Cook on low for 6 to 8 hours. Be sure to adjust cooking time for your cooker.
Serve over mashed potatoes, rice or egg noodles with your favorite veggies and salad.
You can easily adapt this recipe by adding your favorite seasonings – garlic powder, onion powder. Love mushrooms, use mushroom gravy instead of onion gravy and toss in some fresh or canned mushrooms.