June 18, 2015.
Recipe # 169.

                                                                 Salisbury Steaks

6-8 Beef Cube Steaks.
1 Onion; chopped.
2 Cloves of Garlic; chopped.
2 Cans Reduced Fat and Sodium Cream of Mushroom Soup.
2 Cans Reduced Fat and Sodium Beef Broth.
1-2 Cans of Water if needed.
2-3 Reduced Sodium Beef Bouillon Cubes.
Olive Oil for browning.
Seasoned Salt Substitute to taste.
Pepper to taste.

Season and brown the Cube Steaks, Onion and Garlic in the Olive Oil.
Transfer into the Crock-Pot with a fork; draining the Oil off.
Mix together the Soup, Broth and some Water if needed.
Pour it over the Cube Steaks.
Dissolve the Bouillon Cubes in a little warm Water and pour it in; too.
Cover and cook on Low for 8-10 hours or on High for 4-5 hours.