Chris tore this recipe out of the Deseret news the other day and asked me to make it. He loved it, and I liked that it was easy. I cooked up some refridgerated biscuts to go with it.
Maw Maw's Country-Style Steak
1 1/2 to 1 3/4 lbs cubed steak (I used pre-cut stew beef)
1 large onion for 1 cup sliced rings (I used 1 cup chopped frozen onions)
1/4 teaspoon ground black pepper
1 (10-3/4 ounce) can cream of mushroom soup (98% fat free works fine)
1 envelope (.15 ounce) reduced sodiu brown-gravy mix
1 cup water
cut any large pieces of steak into roughly 4-inch wide pieces. Place a single layer of steak in the bottom of a slow cooker. Peel and slice the onion into 1/4-inch wide rings. place half of the onion rings over the steak. Sprinkle half of the pepper over the onions. Layer the rest of the steak over the rings and top with the remining onions and pepper.
In a small bowl, combine the soup, gravy mix and lukewarm water, and mix well. Pour the gravy mixture over the steak, and cover the slow cooker. Cook on high heat for 6 hours or low heat for 10 hours (I cooked low for about 6 hours and it was starting to burn--but that's probably just my cooker). Remove steak to large platter and spoon the gravy over the steak. Serve immediately. Yield: 4 servings.