Crock Pot Cube Steak
Tender cube steak simmered in creamy mushroom gravy with onions and garlic, slow-cooked to melt-in-your-mouth perfection, ideal served over noodles, rice, or mashed potatoes.
Equipment
- 1 slow cooker 6-quart size recommended
- 1 mixing bowl
- 1 whisk
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
- Arrange sliced onions and mushrooms in the bottom of a 6-quart slow cooker.
- Place cube steak on top of the vegetables, layering if necessary.
- In a mixing bowl, whisk together onion soup mix, cream of mushroom soup, water, black pepper, seasoned salt, and minced garlic.
- Pour the soup mixture evenly over the cube steak in the slow cooker.
- Cover and cook on high for 6 hours or low for 8 hours.
- During the last hour of cooking, whisk together cornstarch and water then stir into the gravy.
- Continue cooking on high for an additional 30 to 60 minutes until the gravy thickens.
- Serve hot over egg noodles, rice, or mashed potatoes.
Notes
- Adding onions at the start allows them to soften and caramelize perfectly.
- Do not add extra salt beyond specified to maintain balanced seasoning.
- Longer slow cooking increases the tenderness of the cube steak.