Crock Pot Cube Steak
An inexpensive cut of beef turns fork tender after a long, slow afternoon in a rich mushroom and onion gravy. Fresh vegetables and real garlic provide the flavor, so it's never too salty.
Servings: 4
Calories: 479kcal
Ingredients
- 1 large onion sliced
- 8 ounces cremini or baby bella mushrooms sliced
- 2 pounds cube steak
- 1 ounce onion soup mix
- 1 can cream of mushroom soup
- 1 cup water
- ½ teaspoon black pepper
- ½ teaspoon seasoned salt
- 2 teaspoons minced garlic
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
Instructions
- Arrange the sliced onions and mushrooms in the bottom of a 6-quart slow cooker. Lay the cube steaks over the vegetables, stacking the pieces if necessary.
- In a separate mixing bowl, whisk together the onion soup mix, cream of mushroom soup, water, black pepper, seasoned salt, and minced garlic until smooth.
- Pour the prepared soup mixture evenly over the cube steak.
- Cover with the lid and cook on low for 7 hours.
- Whisk the cornstarch with 1 tablespoon of water until smooth, then stir it into the gravy in the slow cooker. Continue cooking for an additional 30 minutes to 1 hour, switching the slow cooker to High if it has been cooking on Low, until the gravy has thickened.
- Serve the cube steak and gravy over egg noodles, rice, or mashed potatoes.
Notes
- The onions go in at the start so they have the full cooking time to soften and sweeten.
- The onion soup mix already brings plenty of salt, so it's best to stay with the half teaspoon of seasoned salt listed and taste before adding more.
- Cooking on low is what makes cube steak tender. High heat gets it done faster but leaves the meat chewier.
Nutrition
Calories: 479kcal | Carbohydrates: 12g | Protein: 49g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 163mg | Sodium: 1006mg | Potassium: 1115mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 4mg