Description
Tender cube steak slow-cooked in a rich, flavorful gravy that smells like a hug, perfect for a comforting meal.
Ingredients
Scale
- 4–6 cube steaks (about 1.5–2 pounds total)
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 can (10–12 oz) cream of mushroom soup
- 1 cup beef broth
- 2 tbsp Worcestershire sauce
- 1 tsp paprika
- Salt and freshly ground black pepper to taste
- 2–3 tbsp flour (for dredging)
- 2 tbsp oil (for searing, optional)
- Fresh parsley for garnish (optional)
Instructions
- Season the cube steaks with salt, pepper, and paprika.
- Lightly dredge each steak in flour, shaking off excess.
- (Optional) Heat oil in a skillet and sear steaks 1–2 minutes per side until golden. Transfer steaks to the slow cooker.
- In the same skillet, sauté onion until soft (about 4 minutes), add garlic for 30 seconds, then deglaze with a splash of beef broth.
- Mix the remaining beef broth, cream soup, and Worcestershire sauce in a bowl; pour over the steaks and onions in the slow cooker.
- Cook on LOW for 6–8 hours or HIGH for 3–4 hours. Adjust salt and pepper near the end.
- If thicker gravy is desired, remove steaks, whisk 1–2 tbsp of cornstarch with cold water, then stir into gravy and cook on HIGH for 10–15 minutes.
- Serve steaks with generous spoonfuls of gravy and garnish with parsley.
Notes
For a thicker gravy, use a cornstarch slurry as needed. Don’t skip on seasoning to enhance flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg