1- Small dice the onion and spread it evenly in the bottom of the slow cooker insert.

2- Lay the cube steaks over the onions.

3- Sprinkle the homemade beef bouillon powder (or onion soup mix packet) over the steaks. Pour the beef broth over everything.

4- Add both cans of condensed cream of mushroom soup. Lightly combine ingredients with a fork; it does not need to be fully mixed, as blending will occur during cooking.

5- Cover the slow cooker and cook on low for 6 to 8 hours, until the cube steaks are very tender and melt-in-your-mouth soft.

6- Remove the steaks. For a thicker gravy, use a stick blender to blend the onions into the sauce left in the slow cooker; this step is optional, as the sauce can also be served thinner with visible onion pieces.

7- Serve the cube steak and gravy over mashed potatoes, rice, or egg noodles, accompanied by vegetable sides.