Slow Cooker Cube Steak
A tender and flavorful beef dish that will make your dinner feel extra special.
Servings: 4 people
Calories: 381kcal
Equipment
- Slow cooker
- Meat mallet
- Bowl
Ingredients
- 1 1/2 pounds cube steak (around 6-8 pieces)
- 1 can cream of mushroom soup (10.75 ounces)
- 1 can French onion soup (10.5 ounces)
- 1 packet beef gravy mix
- 1/2 cup water
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 onion sliced
- 1 green bell pepper sliced
- 1/2 cup mushrooms sliced
Instructions
- Pound the cube steak with the meat mallet to tenderize it. Then, season both sides with salt and pepper to taste.1 1/2 pounds cube steak
- In a bowl, whisk together the cream of mushroom soup, French onion soup, beef gravy mix, water, Worcestershire sauce, garlic powder, and black pepper to create the gravy.1 can cream of mushroom soup, 1 can French onion soup, 1 packet beef gravy mix, 1/2 cup water, 1 teaspoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
- Once the gravy has been made, transfer it to the slow cooker pot.
- Next, add the cube steak on the sauce in the slow cooker pot. Make sure that each piece is coated with the gravy very well.
- Add the onions, green bell pepper and sliced mushrooms on top of the cube steak.1 onion, 1 green bell pepper, 1/2 cup mushrooms
- Cover and cook the cube steak on high for 3 to 4 hours or on low for 6 to 8 hours. You will know that the cube steak is done once it’s fork-tender.
- If desired, garnish the cube steak and gravy with fresh parsley or chopped chives before serving it with a side dish. Enjoy!
Notes
Pro Tips:
- For extra flavor, sear the cube steak in a skillet over medium heat for a few minutes before adding it to the slow cooker. This extra step caramelizes the surface of the meat and adds richness.
- If you like to thicken the gravy, simmer it on high for a few minutes without the lid. Another option to thicken the brown gravy is to whisk together 2 tablespoons of cornstarch and 2 tablespoons of cold water. Stir the cornstarch mixture into the slow cooker and cook on high for 30 minutes.
- To thin the gravy, add 1/4 cup water or beef broth near the end of the cooking time.
- Avoid overcrowding the slow cooker. Ensure there's enough space for the ingredients to cook evenly. Overcrowding can lead to uneven cooking and mushy textures.
- Allow the dish to rest for a few minutes after cooking. This helps the flavors meld, allowing any carryover cooking to finish.
Recipe FAQs:
Should I use a meat tenderizer powder for cube steak? Using a meat tenderizer powder on cubed steak can be an effective way to enhance tenderness. Tenderizer powders typically contain enzymes, such as papain or bromelain, which help break down proteins in the meat.To use it, pierce cubed steak with a fork and sprinkle meat tenderizer powder on both sides. Gently rub it in, and let it sit for 15-30 minutes. Rinse off excess and pat dry. Can I use frozen cube steak for this dish? Yes, but don’t cook the cube steak while it’s frozen. It’s best to let the meat thaw first. Allow it to defrost to room temperature before cooking it. How do I store any leftovers? You can store any leftovers by placing the cube steak in the refrigerator inside an air-tight container. It will still be good for up to 4 days. How do you reheat the leftovers? Just put the leftover cube steak in a microwave-safe container and microwave for about a minute or two.
Nutrition
Calories: 381kcal | Carbohydrates: 8g | Protein: 39g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 126mg | Sodium: 667mg | Potassium: 763mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 4mg