Cube Steak & Gravy (slow Cooker)
This slow cooker cube steak and gravy recipe creates a tender, flavorful dish that is perfect for a comforting meal. The steaks soak in a rich gravy, making them perfect to serve over mashed potatoes or rice.
Equipment
- 1 slow cooker
- 1 skillet
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 cutting board
Ingredients
- 4 pieces cube steaks About 1 pound total.
- 1 cup beef broth (240 ml)
- 1 cup cream of mushroom soup (240 ml)
- 1 medium onion Sliced.
- 2 cloves garlic Minced.
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 2 tablespoons vegetable oil (30 ml)
- 2 tablespoons cornstarch Optional, for thickening.
- 2 tablespoons water (30 ml, optional for thickening).
Instructions
- Heat the vegetable oil in a skillet over medium-high heat. Season the cube steaks with salt, pepper, onion powder, and paprika.
- Once the oil is hot, sear the cube steaks in the skillet for 2-3 minutes on each side until browned. This step is optional but adds extra flavor.
- Place the sliced onions and minced garlic in the bottom of the slow cooker. Lay the seared cube steaks on top of the onions.
- In a bowl, mix together the beef broth, cream of mushroom soup, and Worcestershire sauce. Pour this mixture over the cube steaks in the slow cooker.
- Cover and cook on low for 6 hours or until the steaks are tender.
- If you prefer a thicker gravy, combine cornstarch and water in a small bowl to create a slurry. Stir it into the gravy about 30 minutes before serving, and let it cook on high for a thicker consistency.
- Serve the cube steak and gravy over mashed potatoes, rice, or egg noodles for a hearty meal.
Notes
Serve the cube steak and gravy over mashed potatoes, rice, or egg noodles for a hearty meal.
You can add carrots or mushrooms to the slow cooker for additional flavor and nutrition.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.