Ingredients
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
Instructions
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.
