Slow Cooker Cube Steak

Ingredients

• 1.5 lb cubed steak (About 6 pieces; can use up to 2 lb.)
• 1 packet onion soup mix (Lipton brand used by the author.)
• 2 oz brown gravy mix (Two 1 oz packets; McCormick brand used by the author.)
• 21 oz condensed golden mushroom soup (Two 10.5 oz cans.)
• 1.5 cup beef stock (Water may be used instead.)
• parsley (Fresh, for garnish; optional.)

Steps

1. 1

   Add the cubed steak, onion soup mix, brown gravy mix, and condensed golden mushroom soup to the slow cooker.

2. 2

   Pour the beef stock over the ingredients. Water may be used instead of stock.

3. 3

   Lightly mix the contents of the slow cooker.

4. 4

   Cover and cook on HIGH for 4 hours or on LOW for 6–7 hours.

5. 5

   Carefully stir the cooked steak and gravy.

6. 6

   Serve over egg noodles, rice, or mashed potatoes. Garnish with fresh parsley if desired.

Notes

The author suggests thawing frozen cube steak in the refrigerator overnight before cooking. For thicker gravy, stir together 2 tablespoons cornstarch and 2 tablespoons water, add to the finished dish, and cook on HIGH for about 20 minutes longer. Egg noodles, rice, or mashed potatoes are suggested serving choices.

Nutrition per serving

• main
• comfort food
• slow cooker
• beef
• dinner
• gluten-containing