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Add cube steaks to the bottom of the slow cooker. Top with diced onions and sliced mushrooms.
In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, herb and garlic seasoning, and paprika.
Pour the mixture over the steaks, onions, and mushrooms in the crockpot.
Cover and cook: On low for 6–8 hours or on high for 3–4 hours, until meat is tender.
One hour before the end of cook time, mix cornstarch with cold water to create a slurry. Stir into the crockpot to thicken the sauce.
Cover and continue cooking for the final hour until the gravy thickens.
Serve hot with mashed potatoes, rice, or egg noodles.