Ingredients:

  • 1.75 lb beef cube steaks
  • 1 large yellow onion, sliced into half-moons
  • 2 cups low-sodium beef broth
  • 10.5 oz low-sodium condensed cream of mushroom soup
  • 2 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp cracked black pepper
  • 2 tbsp cornstarch

Instructions:

  1. Place the sliced yellow onions in an even layer at the bottom of a 6-quart slow cooker insert to act as a natural trivet.
  2. In a medium mixing bowl, whisk together the beef broth, condensed cream of mushroom soup, Worcestershire sauce, garlic powder, onion powder, and black pepper until smooth and well integrated.
  3. Arrange the beef cube steaks over the layer of onions and pour the gravy mixture over the top, ensuring the meat is mostly submerged.
  4. Cover and cook on Low for 8 hours until the beef is fork-tender.
  5. If a thicker gravy is desired, mix 2 tablespoons of cornstarch with a splash of cold water to create a slurry. Stir the slurry into the slow cooker 30 minutes before serving.