Ingredients:

  • 2 lbs beef cube steaks
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 2 cups low-sodium beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 1 tbsp fresh thyme
  • 1/4 cup cold water
  • 2 tbsp cornstarch

Instructions:

  1. Season the flour. Mix the flour, smoked paprika, garlic powder, and pepper in a shallow bowl.
  2. Dredge the beef. Press each cube steak into the flour mixture, shaking off any excess. Note: This flour layer is what gives the gravy its body later on.
  3. Sear the steaks. Heat avocado oil in your skillet over medium high. Fry steaks for 2-3 minutes per side until golden and crackling.
  4. Sauté aromatics. Toss the onions and mushrooms into the same pan for 4 minutes to pick up the browned bits.
  5. Deglaze the pan. Pour a splash of the beef broth into the hot skillet, scraping the bottom with a wooden spoon.
  6. Layer the cooker. Place the seared steaks in the slow cooker, then top with the onion and mushroom mixture and minced garlic.
  7. Add liquids. Whisk the remaining broth, Worcestershire, balsamic vinegar, and thyme together, then pour over the beef.
  8. Slow cook. Cover and cook on LOW for 8 hours until the meat is fork tender.
  9. Thicken the gravy. Whisk cold water and cornstarch, then stir into the slow cooker. Cook on HIGH for another 15 minutes until velvety and glossy.
  10. Rest and serve. Let the dish sit for 5 minutes before serving to allow the sauce to set.