Crock Pot Cubed Steak (Printable Version)
Slow cooked cubed steak bathing in flavorful gravy, ideal alongside mashed potatoes or veggies.
# Ingredients:
→ Base sauces and liquids
01 -
310 g cream of chicken soup (low sodium preferred)
02 -
284 g French onion soup with visible onion pieces
03 -
28 g au jus gravy mix (low salt)
04 -
240 ml water
→ Meat
05 -
4 cubed steaks, approximately 150 g each with good marbling
→ Thickening agent
06 -
15 g cornstarch
07 -
60 ml cold water
# Steps:
01 -
Combine cream of chicken soup, French onion soup, au jus gravy mix, and water in the slow cooker. Stir thoroughly with a spatula until smooth and fully blended without dry pockets.
02 -
Place cubed steaks into the sauce, turning each to coat evenly on both sides, ensuring full flavor absorption.
03 -
Cover the slow cooker and cook on low heat for 6 to 8 hours. Avoid lifting the lid during cooking to maintain steam and ensure tender meat.
04 -
Approximately 30 minutes before serving, whisk cornstarch with cold water until smooth, then pour into the slow cooker. Stir gently to combine without removing the steaks, allowing the gravy to thicken.
05 -
Switch the slow cooker to high and cook uncovered for 30 minutes until gravy reaches desired thickness. Plate the steaks and generously spoon over the glossy gravy.
# Notes:
01 -
For enhanced flavor, sear steaks in a hot skillet before slow cooking. Store leftovers in airtight containers refrigerated up to 4 days; reheat gently adding broth or water as needed to restore gravy consistency.
02 -
Cornstarch slurry must be mixed with cold water separately to prevent lumps and achieve a glossy sauce.
03 -
Suitable substitutions include cream of mushroom or celery soup for variation; thinly sliced round steak or pork cutlets can replace cubed steak.