Cube Steak Crock Pot Recipe
Slow cooker cube steak is tender, flavorful, and a great way to fix a comforting meal without slaving over the stove all day! The ingredients are simple and can be served with just about any side dish!
Ingredients
- 1 large onion sliced
- 8 oz. cremini or baby bella mushrooms sliced
- 1 ½ - 2 pounds cube steak
- 1 1 oz. packet 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
- In a 6-Quart slow cooker, arrange the onion and mushroom pieces. Place the cube steak over the top of the vegetables. The steak pieces can layered.
- In a separate bowl, whisk together onion soup mix, cream of mushroom soup, water, black pepper, seasoned salt, and minced garlic.
- Pour soup mixture over the cube steak.
- Cover and cook on high for 6 hours or on low for 8 hours.
- During the last hour of cooking, whisk together the cornstarch and water and stir into the gravy mixture in the crockpot. Continue cooking (turning the slow cooker up to high if cooking on low) and cook for another 30 minutes - 1 hour, until the gravy thickens.
- Serve over egg noodles, rice, or mashed potatoes.
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Notes
STORAGE
Store in an airtight container in the refrigerator for 2-3 days or freeze for up to 1 month. The onions will take a while to cook down into nice soft caramelized onions.
Cube steak is an inexpensive cut of meat - the unique pattern comes from pre-grocery store tenderization. Because the meat is so tough, this tenderization allows you to have really inexpensive meat that also is tender. The longer you cook it, the more tender it will be, but I thought it was good at the 6-hour mark.
This is an easy comfort meal.
Because we’re adding the onion soup mix, do not add more salt to the recipe than the specified ½ teaspoon seasoned salt.
You can also substitute cream of celery soup for the cream of mushroom.
Store in an airtight container in the refrigerator for 2-3 days or freeze for up to 1 month. The onions will take a while to cook down into nice soft caramelized onions.
Cube steak is an inexpensive cut of meat - the unique pattern comes from pre-grocery store tenderization. Because the meat is so tough, this tenderization allows you to have really inexpensive meat that also is tender. The longer you cook it, the more tender it will be, but I thought it was good at the 6-hour mark.
This is an easy comfort meal.
Because we’re adding the onion soup mix, do not add more salt to the recipe than the specified ½ teaspoon seasoned salt.
You can also substitute cream of celery soup for the cream of mushroom.
Nutrition
Calories: 419kcal | Carbohydrates: 16g | Protein: 41g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 126mg | Sodium: 1510mg | Potassium: 1021mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 4mg
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