Ingredients

The following ingredients have 6 Servings
  • 3/4 cup all-purpose flour
  • 1 teaspoon pepper
  • 1/4 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 6 steaks (medium-thin, round steaks are great)
  • 2 tablespoons butter
  • 1 cup mushrooms (sliced)
  • 1 medium onion (thinly sliced)
  • 1 celery rib (chopped into ½ inch chunks)
  • 1 can 10-3/4 ounces condensed cream of mushroom soup (undiluted)
  • 1 cup beef broth

Instruction

  • In a large shallow bowl, combine flour with black pepper, salt, onion powder, and garlic powder.
  • Pat dry the steak with paper towels and dredge steaks in the flour mixture.
  • Place a large skillet over medium-high heat and add the butter. Once melted, brown the steak on each side.
  • Transfer steaks to a 6-qt. slow cooker. Add the sliced onion, mushrooms, and celery.
  • Mix the condensed soup with the beef broth until combined and pour over the steaks.
  • Cover and cook on low for 8-9 hours or on high for 5-6 hours, or until the meat is fork-tender.
  • Serve with mash potatoes and top with the formed gravy. Garnish with parsley.