Steak and Gravy

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      Steak and Gravy

      2 lb cube steak, or tenderized round steak
      Dash salt
      Dash pepper
      2 tbs all-purpose flour
      2 tbs vegetable oil
      1 cup beef stock
      1 envelope onion gravy mix
      10 3/4-oz can cream of mushroom soup

      Sprinkle the steaks with salt and pepper and dip in the flour. Heat the oil in a large skillet over medium-high heat.  Cook the steaks for about 3 min per side, or until browned.

      Remove the steaks to the slow cooker and set aside. Add the beef stock to the skillet and bring to a boil, scraping up any browned bits in the pan.

      Add the condensed soup and gravy mix to the beef stock and stir until smooth

      Pour the soup mixture over the steaks. Cover the pot and cook the steak and gravy for 6 to 8 hours on the low setting, or until the steak is tender.

      Arrange the steaks and gravy on a platter and garnish with chopped parsley, if desired.  Serves 6

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