This is an old recipe of Momma’s and Aunt Charlene’s that I have tweaked for a crockpot and that I still make today. I love to serve it with Mashed potatoes and green beans with biscuits – there is gravy so we need biscuits!! Just a different type of delicious gravy! Make it in the crockpot or your Cast Iron Dutch Oven! Either way, it’s gonna be a crowd pleaser!

INGREDIENTS

• Two pounds cubed steak
• 4-6 Heaping Tablespoons Self Rising Flour
• Salt and Pepper
• 2 Tablespoons Minced Garlic
• 1 can Campbell’s Tomato Soup
• 1 can Campbell’s Beef Consomme’ Soup
• 1 can diced tomatoes
• 1 teaspoon Worcestshire sauce
• 1 sliced medium onion, slices separated
• Vegetable Oil
• 1 – 2 Tablespoons Extra Virgin Olive Oil EVOO

DIRECTIONS

Carefully take steak out of wrapping and wash in cold water. Set aside on a plate or in a pan.

In a large skillet on medium heat, pour enough Vegetable oil in the pan to cover the bottom of the pan. Watch and make sure your oil doesn’t start to smoke as you prepare the below steaks.

On a plate, add the flour and heavily salt and pepper the top. Probably 2 teaspoons of each. Mix well with a butter knife. Should look like the below pics:

Carefully take one steak at a time and cover both sides well with the flour. Carefully place the steaks into the pan and cook for 2-3 minutes per side flipping until coating is lightly browned and no more juices flow out of meat. The below pic shows the different stages of frying. Add more oil as needed. Cook all steaks thoroughly.

In a crockpot or Dutch Oven, add the soups, garlic and Worcestershire Sauce. Blend well with a whisk.

Carefully add meat to the soup mix, staggering their placement in the pot. Pour the tomatoes with liquid on top of steaks.

In a crockpot, cook on High for 3-4 hours or on Low for 5-6 hours. In a Dutch oven, cover and cook on Medium Low for 45-60 minutes depending on type of stove. I actually check it midway in the crock pot to stir the grave and make sure everything looks good.  I will check it in a Dutch oven every 20 minutes.

In a small skillet, lightly saute’ the onion rings until barely transluscent.

Serve the gravy over the steaks topped with onion slices. Great with mashed potatoes and biscuits! Freeze any extra gravy to use over meatloaf or other beef dishes!

Ya’ll Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet