Crock Pot Cube Steak
This crock pot cube steak simmers slowly all day in a creamy mushroom gravy and ends up melt-in-your-mouth tender and ready to enjoy when you are.
Servings: 4
Calories: 375kcal
Ingredients
- 1 large onion, sliced
- 8 ounces cremini or baby bella mushrooms, sliced
- 1½ to 2 pounds cube steak
- 1 ounce 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. You can layer the steak pieces if needed.
- 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 to 1 hour, until the gravy thickens.
- Serve over egg noodles, rice, or mashed potatoes.
Notes
- The onions will take a while to cook down into nice soft caramelized onions, so adding them at the start of slow cooking is the perfect timing.
- Because we’re adding the onion soup mix, do not add more salt to the recipe than the specified ½ teaspoon seasoned salt.
- The longer you cook cube steak in the slow cooker, the more tender it will be. We found it was quite tender at the 6-hour mark.
Nutrition
Calories: 375kcal | Carbohydrates: 13g | Protein: 38g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 122mg | Sodium: 972mg | Potassium: 933mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3IU | Vitamin C: 3mg | Calcium: 71mg | Iron: 3mg