Description
A warm and inviting dish featuring tender cube steaks slow-cooked in a rich onion and mushroom gravy.
Ingredients
Scale
- 4 cube steaks
- 1 large onion, thinly sliced
- 1 packet onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch (optional, for thickening)
- 1 tablespoon water (optional, for slurry)
- Fresh parsley, chopped (optional garnish)
Instructions
- Start by patting the cube steaks dry with a paper towel to remove excess moisture. Season both sides of the steaks generously with garlic powder and black pepper.
- If you desire to add an extra depth of flavor, consider searing the steaks in a skillet before slow cooking.
- In your slow cooker, layer the thinly sliced onions at the bottom then place the cube steaks on top.
- In a mixing bowl, whisk together the cream of mushroom soup, onion soup mix, beef broth, and Worcestershire sauce until smooth. Pour this mixture over the cube steaks and onions.
- Cover the slow cooker and set it to cook on LOW for 6-8 hours or on HIGH for about 4-5 hours.
- If you prefer a thicker gravy, after cooking time is up, carefully remove the steaks and mix cornstarch and water to create a slurry. Stir this into the hot gravy and return the steaks to the pot to bathe in the thickened gravy.
- Serve hot alongside creamy mashed potatoes or egg noodles, garnishing with chopped parsley.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours 10 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 800 mg
- Protein: 25 g