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Heat 2 tbsp olive oil in a large skillet over medium heat.
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Add flour to a ziplock bag with 1 teaspoon salt and pepper.
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Add cube steak chunks to bag and shake to coat.
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Shake off excess and sauté until browned. Cook in batches. Remove meat to slow cooker.
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Add 1 ttbsp of oil to pan; sauté onion until softened.
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Add garlic and sauce until lightly browned.
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Stir in Marsala, broth and soup to pan, scrape up browned bits and bring to simmer.
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Pour Marsala mix to slow cooker.
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Stir in dry onion soup mix and sliced mushrooms;mix well.
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Cover and cook on low for 6 to 7 hours or on HIGH for 3 to 4 hours or until meat is tender.
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Add salt and pepper to taste.