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1
Pour out some white or wheat flour in a dish and flour each cubed steak.
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2
In a large frying pan, add enough oil to fill up to about 1/4 inch (6-7 mm).
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3
Heat oil and fry steaks until brown on one side...
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4
Then flip and brown on the other side.
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5
Remove steaks from oil (do not discard oil!)
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6
and place in an oven-safe dish or crock pot/slow cooker.
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7
If you'll be cooking them on the stove top, set aside on a plate for now.
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8
Drain most of the oil from the frying pan into a separate cup or bowl, but leave enough to saute mushrooms.
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9
Saute mushrooms for a few minutes until they are softened.
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10
Transfer mushrooms from frying pan into the oven dish or crock pot (set aside with steaks if cooking on stove top)
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11
Pour in enough of the oil left over from cooking so you have about 1/8 inch (3 mm)
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12
Add 5-6 Tbsp white flour to pan, along with a few sprinkles of salt and pepper.
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13
Whisk in and cook on medium until it starts to slightly brown.
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14
Add 4 cups water and bring to a full boil.
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15
It should start to thicken a little but it'll still be runny.
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16
My mom ended up adding another 1-2 cups after that for a total of 5-6 cups.
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17
Let simmer for around 5-10 minutes.
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18
Pour the gravy into the slow-cooker/crock pot or your oven dish.
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19
FOR CROCK-POT/SLOW COOKER: Cover with lid and cook on high for 2-3 hours.
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20
FOR OVEN: Preheat to 350F/180C.
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21
Cover oven dish with lid (or foil) and bake for about 2 hours (could be a little more or less,so check for tenderness periodically!)
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22
FOR STOVE TOP: Simmer on low until steaks are tender.
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23
Keep an eye on it after an hour or so, to make sure that not too much of the water evaporates and that they don't get tough.
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24
We cooked it in a slow cooker for about 3 hours, and this is what it looks like!
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25
Taste the gravy and add more salt and pepper if needed.
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26
This dish never goes without serving with mashed potatoes!
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27
Pour some mushroom gravy over both the potatoes and the steak, serve and enjoy!
