Crock Pot Cube Steak

Description

Crock Pot Cube Steak is a tender, flavorful, and comforting dish perfect for busy days. Cube steaks, which are lean cuts of beef tenderized by a meat mallet or mechanical process, are slowly cooked in the crock pot with a rich gravy made from onions, broth, and seasonings. The long, gentle cooking process transforms these inexpensive cuts into fork-tender meat that practically melts in your mouth, making it an affordable yet satisfying meal.

Ingredients for Crock Pot Cube Steak

• 6 cube steaks (about 2–2.5 lbs)

• 1 medium onion, sliced into rings

• 2 cups beef broth (low sodium preferred)

• 1 (10.5 oz) can cream of mushroom soup (or cream of chicken)

• 1 (1 oz) packet onion soup mix

• 2 tbsp Worcestershire sauce

• 2 tbsp cornstarch + 3 tbsp water (for thickening, optional)

• Salt & pepper to taste

• Fresh parsley, chopped (for garnish, optional)

Instructions

1. Prep the Crock Pot: Spray the inside with non-stick cooking spray.

2. Layer the Ingredients:

   • Place sliced onions on the bottom of the crock pot.

   • Season cube steaks lightly with salt & pepper, then arrange them over the onions.

3. Make the Sauce: In a mixing bowl, combine beef broth, cream of mushroom soup, onion soup mix, and Worcestershire sauce. Whisk until smooth.

4. Pour & Cook: Pour the sauce over the cube steaks.

5. Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until steaks are fork-tender.

6. Optional Thickening: If you want a thicker gravy, mix cornstarch with water and stir into the crock pot during the last 30 minutes of cooking.

7. Serve: Garnish with fresh parsley and serve hot with mashed potatoes, rice, or egg noodles.

Notes

• Cube steak is sometimes labeled as minute steak in grocery stores.

• This recipe works well with venison cube steak too.

• For a richer flavor, brown the cube steaks in a skillet before adding to the crock pot.

• If you prefer homemade soup instead of canned, make a quick cream sauce with butter, flour, and milk.

Tips

• Avoid over-salting: The onion soup mix and broth already have sodium.

• Extra flavor boost: Add garlic powder, smoked paprika, or fresh thyme to the sauce.

• Meal prep friendly: Leftovers reheat well and can be frozen for up to 2 months.

• Serving idea: Pair with roasted green beans or steamed broccoli for a balanced plate.

Servings

• Yield: 6 servings

• Serving Size: 1 cube steak with gravy

Nutritional Information (per serving, approximate)

• Calories: 320

• Protein: 33g

• Fat: 12g

• Saturated Fat: 5g

• Carbohydrates: 15g

• Fiber: 1g

• Sugars: 3g

• Sodium: 880mg

Benefits

• Budget-friendly: Uses economical cuts of beef that become tender with slow cooking.

• High-protein: Supports muscle maintenance and satiety.

• Easy prep: Minimal hands-on time — perfect for busy schedules.

• Family-friendly: Comfort food flavor that’s loved by both kids and adults.

Q & A

Q1: Can I use frozen cube steaks?
A: Yes, but thawing them first ensures even cooking and better flavor absorption.

Q2: Can I make this without canned soup?
A: Absolutely! Replace with homemade cream sauce or beef gravy.

Q3: What can I serve with cube steak?
A: Mashed potatoes, buttered egg noodles, rice, or even cauliflower mash for a low-carb option.

Q4: Will this work in an Instant Pot?
A: Yes — cook on high pressure for about 20 minutes with a natural release for 10 minutes.

Q5: How do I store leftovers?
A: Refrigerate in an airtight container for up to 4 days or freeze for 2 months.