Step 1

Mix flour, salt, mustard, and pepper together in a wide, shallow bowl.

Step 2

Dredge cube steaks in the flour mixture to coat completely.

Step 3

Heat oil in a skillet over medium-high heat. Fry steaks until golden brown, 2 to 3 minutes per side; transfer to a slow cooker, reserving drippings in the skillet.

Step 4

Saute onion and garlic in the reserved drippings in the skillet until softened, 2 to 3 minutes more; add to the slow cooker. Discard the oil.

Step 5

Stir beef broth and tomato paste together in a bowl until the paste dissolves into the broth; add tomatoes, Worcestershire sauce, paprika, thyme, and oregano. Pour the broth mixture over the steaks in the slow cooker.

Step 6

Cook on Low until the meat is tender to the point of falling apart, 6 to 8 hours.