Slow-Cooker Salisbury Steak

My husband and I both are big mushroom fans.  We absolutely love them.  He loves them in and on everything and I, I mostly prefer them in a brown gravy as in this recipe.  And we both especially love these particular mushrooms, the baby portabella one's.  They have a great strong flavor to them and they cook up beautifully.  They hold their shape well and turn a nice even dark color.  Basically making any dish prepared with them just absolutely gorgeous. 



1 1/2 lbs. of beef cube steaks
McCormick's Grill Mates Montreal Steak Seasoning
1/4 cup of all-purpose flour
extra virgin olive oil
1 package of sliced baby portabella mushrooms
1 large yellow onion (peeled and sliced)
1 packet of brown gravy mix
1 packet of mushroom gravy mix
1 packet of country gravy mix
3 cups of water
1 recipe of my Roasted Sweet Potato Mash

-Generously season both sides of the cube steaks.  Spread the flour out evenly on a large plate and dredge both sides of the seasoned steaks through it.  Preheat a large skillet to medium-high heat; add the e.v.o.  Once the pan and oil are nice and hot, saute' the steaks for about 4-5 minutes on each side or until they develop a nice dark brown (not burnt) crusting.  Remove them and place them into your slow-cooker and cover them with the mushrooms and the onions.  In a large mixing bowl, whisk together the gravy packets with the water, pour back into your still hot pan and bring it to a boil (this will collect all the flavor that was left behind in the pan from the steaks).  Reduce the heat and simmer while constantly stirring.  Once it has begun to thicken, remove it from the heat and pour it into the slow-cooker.  Cover with the lid and set it to go Low and slow for 8-10 hours.  Serve over mashed potatoes.  Serves 4.  Enjoy!