Cube Steak with Gravy

For the stovetop:
Heat oil in a large skillet over medium high heat. Season cubed steaks on both sides with salt and pepper. Sear both sides of the cubes steak in the hot skillet, about 3 minutes on each side (I did 3 steaks at a time). Remove steaks from the skillet and set aside.

Reduce heat to medium heat and add onion. Cook until translucent, about 5 minutes. Add mushroom soup and beef broth. Stir to combine. Add steaks back to the pot and submerge in the gravy. Reduce the heat to low and simmer for 2 1/2 hours.

For the crockpot:
Heat oil in a large skillet over medium high heat. Season cubed steaks on both sides with salt and pepper. Sear both sides of the cubes steak in the hot skillet, about 3 minutes on each side (I did 3 steaks at a time). Remove steaks from skillet and set aside.

Reduce the skillet to medium heat and add in onion. Cook until translucent, about 5 minutes. Add cooked onions to the crockpot with mushroom soup and beef broth. Stir to combine and add steaks to the crockpot, submerging them in the gravy. Cook on high for 4 hours, or low for 8 hours.

Serve with cauliflower rice of mashed cauliflower.

Notes:
• Nutrition for a 4-ounce steak and 1/6th of gravy: 317 calories, 20g fat, 6g sat fat, 7g carbs, 25g protein
• If you want a thicker gravy after it is finished cooking, you can whisk in 1/2 teaspoon of xanthan gum to the gravy and let it simmer for a few minutes to thicken.
• For the cream of mushroom, I used a store bought one that was gluten-free. It added 5 carbs per serving to the recipe. You can make your own following one of many recipes by searching Google.