Time 6h25m Yield 6 Number Of Ingredients 15 Steps:
Mix flour, salt, mustard, and pepper together in a wide, shallow bowl. Dredge cube steaks in the flour mixture to coat completely. Heat oil in a skillet over medium-high heat. Fry steaks until golden brown, 2 to 3 minutes per side; transfer to a slow cooker, reserving drippings in the skillet. Saute onion and garlic in the reserved drippings in the skillet until softened, 2 to 3 minutes more; add to the slow cooker. Discard the oil. Stir beef broth and tomato paste together in a bowl until the paste dissolves into the broth; add tomatoes, Worcestershire sauce, paprika, thyme, and oregano. Pour the broth mixture over the steaks in the slow cooker. Cook on Low until the meat is tender to the point of falling apart, 6 to 8 hours.
Time 2h30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Cut round steak into 6 serving size pieces. On a cutting board, dredge pieces with flour, salt and pepper. Pound flour into the meat with a meat mallet. Turn pieces, dredge, and pound until they can’t hold any more flour. (This can be a messy process, so be warned!). In a large non-stick skillet, heat oil and brown steak pieces on both sides. Place in a covered casserole. Add onions and garlic to the skillet. Saute until onions are limp (5 minutes). Place onions and garlic over steak pieces in casserole dish. Add enough beef broth to barely cover meat. The flour from the meat will thicken the broth as it bakes and will make its own gravy. Bake at 300F for 2 hours or until fork-tender. Serve over noodles or mashed potatoes.
Yield 6 Number Of Ingredients 10 Steps:
Sprinkle each side of the round steak pieces with salt and pepper, rubbing seasoning into the meat. Combine 1/2 cup flour and garlic powder in a 1-gallon resealable bag. Add steak pieces, seal bag, and shake to evenly coat all the pieces. Heat 1/3 cup of oil in a large skillet over medium heat until hot. Add seasoned and floured steak pieces to the skillet in a single layer in batches and cook until browned, 4 to 5 minutes per side. Remove from the skillet and keep warm. Repeat with remaining pieces, adding more oil, if necessary, until all are browned. Add onion slices to the same skillet and stir, coating onions with pan drippings, until onion slices have separated and are just beginning to soften, about 2 minutes. Move onions to one side of the skillet and return browned steak pieces to the skillet. Spread steak evenly in the skillet and place onions on top. Stir together water, beef base, and Worcestershire sauce in a microwave-safe container. Microwave on high for 1 minute, stir, and pour into the skillet. Cover, reduce heat to a simmer, and cook until the steak is tender, about 45 minutes. Remove the steak from the skillet and add reserved 1/2 cup of flour to the pan drippings. Increase heat to medium; stir briskly and cook until bubbly, 2 to 3 minutes. Stir in milk and keep stirring until gravy bubbles again. Return steak, onions, and any accumulated juices to the skillet, cover, and reduce heat to a simmer. Simmer, stirring occasionally, until flavors are well combined, about 10 minutes.
Time 2h30m Yield 8 servings. Number Of Ingredients 14 Steps:
Preheat oven to 325°. In a large shallow dish, combine flour, salt and pepper. Pound steak with a mallet to tenderize. Add meat, a few pieces at a time, and toss to coat., In an ovenproof Dutch oven, brown steak in oil on both sides. Arrange onion slices between layers of meat. Add water and Worcestershire sauce. , Cover and bake 2 to 2-1/2 hours or until meat is very tender. Remove to a serving platter and keep warm. , In a small bowl, combine flour, salt, pepper and broth until smooth; stir into pan juices. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Serve steak and gravy with noodles or mashed potatoes, if desired. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
Time 8h15m Yield 8 servings. Number Of Ingredients 9 Steps:
In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat., In a large skillet, brown beef in butter on both sides. Transfer to a 3-qt. slow cooker; top with onion. Combine soup and water; pour over onion. Cover and cook on low for 8-10 hours or until meat is tender. Serve with noodles.
Time 8h10m Yield 6 Number Of Ingredients 6 Steps:
Sprinkle beef with salt and pepper. Place beef in 3 1/2- to 4-quart slow cooker, sprinkling onion and mushrooms with liquid between layers of beef. Pour soup over beef. Cover and cook on low heat setting 7 to 8 hours or until beef is tender.
