Crock Pot Cube Steak (Print Format)
Cube steak slow cooks in creamy mushroom gravy until fork-tender. Perfect served over mashed potatoes or noodles.
# Ingredients:
01 -
1 large onion, sliced
02 -
8 ounces cremini or baby bella mushrooms, sliced
03 -
1½ to 2 pounds cube steak
04 -
1 ounce onion soup mix
05 -
1 can cream of mushroom soup
06 -
1 cup water
07 -
½ teaspoon black pepper
08 -
½ teaspoon seasoned salt
09 -
2 teaspoons minced garlic
10 -
1 tablespoon cornstarch, dissolved in 1 tablespoon water
# Steps:
01 -
In a 6-quart slow cooker, arrange the sliced onion and mushrooms. Place the cube steak over the top of the vegetables, layering if necessary.
02 -
In a bowl, combine onion soup mix, cream of mushroom soup, water, black pepper, seasoned salt, and minced garlic. Whisk together until smooth.
03 -
Pour the soup mixture over the cube steak in the slow cooker. Cover and cook on high for 6 hours or on low for 8 hours.
04 -
In the last hour of cooking, whisk together the dissolved cornstarch and water. Stir the mixture into the slow cooker and cook on high for an additional 30 minutes to 1 hour, until the gravy thickens.
05 -
Serve hot over egg noodles, rice, or mashed potatoes.
# Tips:
01 -
The longer the cube steak cooks, the more tender it becomes. It is typically tender after 6 hours.
02 -
Adding onion soup mix provides enough salt, so avoid adding more than the specified ½ teaspoon seasoned salt.
03 -
Onions caramelize over the cooking period, blending perfectly with the other flavors.