Slow Cooker Cube Steak Recipe
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Easy Crockpot Cube Steak Recipe
This cube steak meal in the crockpot is one of our family’s favorite to make! Especially because I can just dump it in before work, and it’s ready to eat when I get home! For a side, we do green beans and egg noodles but mashed potatoes are great too!
What ingredients do I need to make this meal?
- Cube Steak
- Cream of mushroom soup
- Beef broth
- Onion soup mix
- Brown gravy mix
- Garlic powder
- Black pepper
- Mushrooms (optional)
- Fresh parsley for garnish
This is the perfect comfort dinner idea and we mostly make it in the winter time.
Crockpot Cube Steak
Servings 6
Ingredients
- 2 pounds cubed steak about 6-8 pieces
- 2 10.5 oz cans cream of mushroom soup
- 1 cup beef broth
- 1 packet onion soup mix
- 1 packet brown gravy mix
- ½ teaspoon garlic powder optional
- ½ teaspoon black pepper optional
- 4 ounce sliced mushrooms
- Fresh parsley for garnish
Instructions
- Pour the cream of mushroom soup, beef broth, onion soup mix, gravy mix, and seasonings into the bottom of the crockpot or slow cooker. Stir to combine.
- Add the cubed steak into the crockpot and lay them out flat.
- Pour some of the gravy on top of the steaks. Top with sliced mushrooms if desired.
- Cover with the lid and cook on low for 6-8 hours, or high for 3-4 hours, until the cube steaks are tender.
- Once the cube steak is done cooking, garnish with fresh chopped parsley.
- Serve over egg noodles, white rice, or mashed potatoes, and also a side of steamed veggies. Enjoy!
Notes
The additional garlic powder and black pepper is optional. I always like to add extra of those flavors into my meals. You can add different herbs and spices if desired. I just recommend that you do not add in anymore salt as there is quite a bit of sodium in this dish already.
To limit your salt intake, you can make this with low sodium beef broth or substitute it with water.
If using frozen cube steak, ensure that it is given the time to defrost first otherwise it may not cook through.
The cream of mushroom soup and be substituted for cream of chicken soup or cream of celery soup. The taste will be a little different but still delicious!
The gravy continues to thicken as it sits but if you find that it is too thin, make a cornstarch slurry with 1 tablespoon cornstarch mixed with 1 tablespoon water and mix that into the gravy during the last half hour to hour of cooking time.
If the gravy is too thick, you can mix in ¼ cup more of beef broth or even water into the gravy during the last half hour to hour of cooking time.
STORING
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.
