Description
Tender cube steak slow-cooked in a crockpot with a rich and savory homemade-style gravy made from cream soups, onion soup mix, and beef broth. This hearty comfort food is perfect served over mashed potatoes, rice, or noodles.
Ingredients
- 2 pounds cube steak
- 1 packet (1 ounce) onion soup mix
- 1 can (10.5 ounces) cream of mushroom soup
- 1 can (10.5 ounces) cream of chicken soup
- 1 cup beef broth
- 1 medium onion, sliced
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Season the cube steak with salt, black pepper, and garlic powder.
- Lightly coat each piece of cube steak with flour on both sides.
- Heat vegetable oil in a skillet over medium-high heat and brown the steaks for about 2 minutes per side.
- Place sliced onions in the bottom of the crockpot and arrange the browned cube steaks on top.
- In a mixing bowl, combine the cream of mushroom soup, cream of chicken soup, beef broth, and onion soup mix until smooth.
- Pour the gravy mixture evenly over the cube steak.
- Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours until the meat is fork-tender.
- Serve hot with mashed potatoes, rice, or egg noodles and spoon extra gravy over the top.
Notes
- Browning the cube steak before slow cooking adds extra flavor and color.
- Add sliced mushrooms for additional earthy flavor.
- For a spicy variation, add a pinch of cayenne pepper or smoked paprika.
- Cream of celery soup can replace cream of chicken soup for a different flavor profile.
- To thicken the gravy, stir in a cornstarch slurry during the last 20 minutes of cooking.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 980mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg
