1 large onion, thinly sliced
1/3 c. all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. black pepper
6 (about 4 oz. each) beef cube steaks (I usually buy the family pack of cube steak, and cut them in half if the slices are really big-I don’t pay attention to the weight of the package, there’s always plenty of gravy)
1 Tbsp. canola oil
3 c. water, divided
1 envelope brown gravy mix (I use the reduced sodium brown gravy mix)
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes, cooked rice or cooked noodles
Spray the inside of a 3-5 quart slow cooker with nonstick cooking spray. Place the sliced onions in the slow cooker.
Combine flour, garlic powder, onion powder and pepper in a large resealable plastic bag. Add steaks, a few at a time; shake until completely coated.
Heat the oil in a large skillet over medium heat. Add the steaks, a few at a time, and cook until lightly browned on each side. Place the browned steaks on top of the onions in the slow cooker. Pour 2 c. water over all. Cover; cook on Low for 8 hours or until meat is tender.
In a bowl, whisk together the 3 gravy mixes with remaining 1 c. water. Add to slow cooker; cover and cook on Low for 30 minutes longer.
Serve over mashed potatoes, rice or noodles. 6 servings.