Description
Fork-tender cube steak slow-cooked in a savory onion and mushroom gravy, perfect for serving over mashed potatoes, rice, or egg noodles.
Ingredients
- 4 cube steaks
- 1 large onion, thinly sliced
- 1 packet onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for slurry)
- Fresh parsley, chopped (optional garnish)
Instructions
- Lightly grease the crock pot insert.
- Layer half of the sliced onions on the bottom. Place two cube steaks on top, then layer remaining onions and remaining cube steaks.
- In a bowl, whisk together cream of mushroom soup, beef broth, Worcestershire sauce, garlic powder, black pepper, and onion soup mix until smooth.
- Pour mixture evenly over the cube steaks.
- Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until steak is fork-tender.
- If thicker gravy is desired, mix cornstarch and water to create a slurry. Stir into the crock pot and cook on HIGH for 15–20 minutes until thickened.
- Garnish with fresh parsley before serving.
Notes
- Cooking on LOW yields the most tender results.
- Add sliced mushrooms for extra depth of flavor.
- Serve over mashed potatoes, rice, or buttered noodles to soak up the gravy.
- Store leftovers with extra gravy to keep the meat moist when reheating.
- Prep Time: 10 minutes
- Cook Time: 6 hours