Prepare the Steaks:

• Pat the cube steaks dry with paper towels.
• Season with salt, garlic powder, onion powder, and black pepper.

Layer in the Slow Cooker:

• Place 2 cube steaks at the bottom of the crock pot.
• Top with half of the onions and mushrooms.
• Add the remaining steaks on top, then layer with the rest of the onions and mushrooms.

Make the Gravy:

• In a bowl, whisk together the cream of mushroom soup, French onion soup, beef broth, and tomato paste.
• Pour the mixture over the steaks and vegetables.

Slow Cook:

• Cover and cook on LOW for 8 hours (or HIGH for 4-5 hours) until the steaks are fork-tender.

Thicken the Gravy:

• In the last hour of cooking, whisk together cornstarch and cold water to make a slurry.
• Stir the slurry into the slow cooker, cover, and continue cooking until the gravy thickens.

Serve & Enjoy:

• Plate the cube steaks, generously spoon the mushroom-onion gravy on top, and garnish with fresh parsley.
• Serve with mashed potatoes, rice, or buttered noodles for a complete meal!