1/3 c. flour
6 beef cube steaks (1 1/2 lb.)
1 tbsp. vegetable oil
1 small onion, sliced and separated into rings (optional)
3 c. water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
hot mashed potatoes or cooked noodles

Place flour in large resealable plastic bag. Add the steaks, a few at a time, and shake until completely coated. In a skillet, fry the steaks in oil until lightly browned on each side. Transfer to slow cooker. Add onion and 2 cups water. Cover and cook on low 8 hours or until meat is tender.

In a bowl, whisk together gravy mixes with remaining water. Add to the slow cooker and cook 30 minutes longer. Serve over mashed potatoes or noodles.