Crock Pot Cube Steak

There is nothing quite like coming home to a warm plate of cube steak that's simmered all day in a rich mushroom gravy The slow cooker does all the heavy lifting turning an inexpensive cut into a melt-in-your-mouth meal The gravy is savory and creamy with the earthiness of mushrooms all coating tender beef This is my go-to comfort food whenever I want dinner to feel a little special with almost no effort

I first made this on a chilly autumn day thinking it would be good for leftovers but the family devoured it all that night right out of the pot They asked for seconds and I have been making it ever since

Ingredients

• Large onion sliced: brings a sweet caramelized layer use yellow or sweet onions for balance

• Cremini or baby bella mushrooms sliced: for depth and earthy flavor choose ones that are firm without dark spots

• Cube steak: the star of the dish becomes tender and flavorful when slow cooked select pieces with visible marbling

• Onion soup mix: infuses savory flavors and just the right amount of saltiness choose a mix without too many additives if possible

• Cream of mushroom soup: provides creaminess and melds with beef and mushrooms for a cozy gravy choose low sodium if you want more control over salt

• Water: helps make the gravy come together use filtered for the cleanest taste

• Black pepper: offers gentle heat freshly cracked if possible for maximum aroma

• Seasoned salt: boosts all the other flavors

• Minced garlic: sharpens the overall flavor and gives a homestyle kick use fresh for the best result or jarred in a pinch

• Cornstarch dissolved in water: thickens the gravy smoothly with no lumps make sure it is completely dissolved for the silkiest sauce

Step-by-Step Instructions

Prep the Vegetables:

Arrange onions and mushrooms in an even layer in the bottom of your slow cooker This lets them soften and flavor the meat as it cooks

Layer the Cube Steak:

Lay your cube steak pieces directly on top of the onion and mushroom base Layering is fine if you need to fit it all in

Mix the Gravy Base:

In a mixing bowl whisk together onion soup mix cream of mushroom soup water black pepper seasoned salt and minced garlic until everything is smooth and well combined This step really ensures flavors meld evenly

Add the Sauce and Cook:

Pour the prepared soup mixture over the layered beef and vegetables making sure every piece is covered Place the lid on and set your slow cooker to high for 6 hours or low for 8 hours The low and slow method is what guarantees the steak becomes fork tender

Thicken the Gravy:

One hour before you plan to serve dissolve cornstarch in water whisking until no lumps remain Stir this into the slow cooker and switch to high Cook another 30 minutes to 1 hour until the gravy is thick enough to coat the back of a spoon

Serve and Enjoy:

Ladle the hot steak and mushroom gravy over your favorite base like fluffy mashed potatoes egg noodles or rice Serve immediately while piping hot for the ultimate comfort experience

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Mushrooms are my favorite here because they soak up the beefy gravy and turn so juicy and flavorful I remember my son picking every last one off his plate and asking for more Growing up my mom served this every holiday and it is now a staple on my own table

Storage Tips

Let leftovers cool completely before refrigerating Store in an airtight container for up to three days The gravy may thicken when chilled so stir in a splash of water or broth when reheating Heat over low on the stovetop or in short bursts in the microwave to keep the meat tender

Ingredient Substitutions

If you cannot find cube steak try thin cut top round or even pork cutlets Both work beautifully with this cooking method For mushrooms white button varieties can be swapped in if cremini or baby bella are not available For a dairy free version opt for a plant based cream soup and leave out the seasoned salt if it contains dairy

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Serving Suggestions

This dish begs for a starchy side Mashed potatoes are the classic pillowy partner but rice or wide egg noodles will soak up the gravy just as well For a vegetable side go simple with steamed green beans or roasted carrots And if you have some crusty bread it is perfect for sopping up any extra sauce

A Bit of History

Cube steak is a fantastic example of making the most of tougher cuts Invented during the Great Depression the mechanical tenderizing process turns budget beef into something luscious when combined with slow cooking The creamy mushroom gravy is an old-fashioned touch from midcentury kitchens where cans of soup became weeknight staples

Frequently Asked Questions

→ How can I ensure the cube steak is tender?

Cook the steak on low heat for at least 6 hours. Longer cooking breaks down the fibers, resulting in fork-tender meat.

→ Can I use a different cut of meat?

Cube steak is preferred for its texture, but round steak or sirloin can be substituted if tenderized before cooking.

→ What can I serve with this dish?

Mashed potatoes, egg noodles, or rice make great bases to soak up the creamy mushroom gravy.

→ Does the onion soup mix make it salty?

Onion soup mix provides most of the salt needed, so limit extra seasoned salt for a balanced taste.

→ Can I add vegetables to the slow cooker?

Carrots, peas, or bell peppers can be added for extra flavor and color. Add them during the last two hours of cooking.