Crock Pot Cube Steak (Printable Version)
Slow-cooked cube steak with onions and mushrooms in a savory gravy, perfect over mashed potatoes or noodles.
# Ingredients:
→ Vegetables
01 -
1 large onion, sliced
02 -
200 grams cremini or baby bella mushrooms, sliced
→ Beef
03 -
900 grams cube steak, well-marbled
→ Sauce
04 -
1 packet onion soup mix (approx. 30 grams)
05 -
300 grams cream of mushroom soup
06 -
240 ml water
07 -
1/2 teaspoon freshly ground black pepper
08 -
1 teaspoon seasoned salt
09 -
2 cloves garlic, minced
→ Thickening agent
10 -
1 tablespoon cornstarch
11 -
2 tablespoons water
# Steps:
01 -
Place the sliced onions and mushrooms evenly in the base of a 5.7-liter slow cooker to create a flavorful bed for the meat.
02 -
Layer the cube steak over the vegetables, slightly overlapping pieces if needed to fit a single layer.
03 -
In a mixing bowl, whisk together onion soup mix, cream of mushroom soup, water, black pepper, seasoned salt, and minced garlic until smooth and well combined.
04 -
Pour the prepared sauce evenly over the beef and vegetables, ensuring complete coverage.
05 -
Cover and cook on high for 6 hours or on low for 8 hours, allowing the meat to become tender and the flavors to meld.
06 -
Mix cornstarch with water to create a slurry, then stir into the slow cooker. If cooking on low, increase to high heat. Cook for at least 30 minutes until the gravy thickens.
07 -
Spoon the tender cube steak and rich gravy over buttered egg noodles, mashed potatoes, or rice and enjoy.
# Notes:
01 -
For best texture, slice onions thick to prevent them from fully disintegrating during slow cooking.
02 -
Taste the gravy before adding extra salt, as the soup mix already contains sodium.
03 -
Leftovers develop deeper flavor and can be refrigerated up to three days or frozen for three months.