Slow Cooker Cube Steak and Gravy

This slow cooker meal produces tender beef in a rich, savory gravy. It is a straightforward dinner option that requires minimal preparation time and provides a hearty result.

List of ingredients

• 1.5 lbs Cube steak – the main protein.
• 1 package onion soup mix (1 ounce) – adds savory seasoning.
• 2 cans cream of mushroom soup (10.5 ounces) – creates the base for the gravy.
• 1 cup beef broth – provides liquid for slow cooking.
• 12 oz egg noodles – served as the base.
• 1/2 cup water – used for the thickening slurry.
• 2 tablespoons cornstarch – thickens the final sauce.

step-by-step instructions

1. Combine Ingredients: Place 1.5 pounds of beef, 1 package of onion soup mix, 2 cans of cream of mushroom soup and 1 cup of beef broth in a 6 quart crock pot.
2. Slow Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender.
3. Prepare Slurry: 1 hour before serving, combine 2 tablespoons of cornstarch and 1/2 cup of water together in a small bowl.
4. Thicken Gravy: Stir the cornstarch mixture into the crock pot and cook on high for 1 hour to help thicken your gravy.
5. Boil Noodles: While the sauce is thickening, cook the egg noodles based on the package instructions.
6. Assemble and Serve: Serve the steak and gravy over 12 ounces of egg noodles and enjoy!

Optimization and Cooking Tips

Brown the Beef for Enhanced Flavor

Searing the cube steaks in a skillet with a small amount of oil before adding them to the slow cooker creates a brown crust. This process, known as the Maillard reaction, adds a deeper, more complex flavor to the meat and the resulting gravy. Ensure the meat is patted dry with paper towels to get a better sear.

Utilize a 6-Quart Slow Cooker

Using a 6-quart crock pot ensures there is enough room for the ingredients to heat evenly without overflowing. If you use a container that is too small, the liquid may bubble over the edges during the long cooking process. If you have a larger machine, the cooking times may vary slightly, so check the meat for tenderness.

Verify Meat Tenderness with a Fork

Cube steak should be tender enough to break apart easily with a fork. If the meat still feels tough or rubbery, leave it in the slow cooker for an additional 30 to 60 minutes. Low and slow heat is essential for breaking down the connective tissues in this specific cut of beef.

Adjusting the Final Gravy Consistency

If the gravy remains too thin after the final hour of cooking, you can add an extra teaspoon of cornstarch mixed with a tablespoon of water. Stir it in and cook on high for another 15 minutes. Conversely, if it is too thick, stir in a small amount of additional beef broth until the desired consistency is reached.

Ingredient Substitutions and Alternatives

Alternative Cuts of Beef

If cube steak is unavailable, top sirloin or top round steak are excellent alternatives. These cuts are lean and will tenderize well over several hours of slow cooking. Cut them into uniform slices to ensure they cook at the same rate.

Homemade Onion Soup Mix

You can replace the store-bought packet with a mixture of dried minced onions, salt, black pepper, and a pinch of paprika. This allows you to control the sodium content of the meal. Use approximately one tablespoon of minced onions and a teaspoon of salt for a similar effect.

Different Cream Soups

Cream of celery soup is a great alternative for those who do not enjoy the taste of mushrooms. Homemade cream of chicken soup also works well and provides a similar creamy texture. Keep the quantity the same at two 10.5-ounce cans to maintain the gravy ratio.

Broth Replacements

If you are out of beef broth, water can be used, though the flavor will be slightly less intense. Chicken broth is another suitable substitute that provides a savory base without altering the overall profile of the dish. Ensure the broth is unsalted if you are using a salty soup mix.

Recommended Side Dish Pairings

Starchy Accompaniments

Creamy mashed potatoes are a classic pairing that soak up the rich gravy perfectly. White rice, cooked in a rice cooker or instant pot, offers a neutral base that lets the beef flavor shine. Both options provide a comforting contrast to the tender steak.

Green Vegetable Options

Roasted green beans with garlic and olive oil add a crisp texture and a bright flavor to the plate. Steamed broccoli is another quick option that can be prepared in the microwave in just a few minutes. These vegetables balance the richness of the cream-based gravy.

Bread and Rolls

Warm homemade dinner rolls or Texas-style rolls are ideal for dipping into the extra gravy. A crusty piece of bakery bread or toasted sourdough also works well. Bread helps ensure that none of the savory sauce is wasted on the plate.

Storage and Reheating Guide

Refrigeration Method

Store leftover steak and gravy in an airtight container in the refrigerator. It will remain fresh for up to 3 to 4 days. Keep the noodles separate if possible, as they tend to absorb the gravy and become soft over time.

Freezing Instructions

Once the meal has cooled completely, place it in a freezer-safe container or heavy-duty freezer bag. It can be stored in the freezer for 2 to 3 months. To thaw, move the container to the refrigerator overnight before reheating.

Reheating for Best Quality

For the best results, reheat the steak and gravy in an oven-safe dish at 325 degrees Fahrenheit until heated through. Alternatively, use a microwave on medium power, stirring occasionally to avoid hot spots. Add a splash of beef broth if the gravy has thickened too much during storage.

Serving Ideas and Variations

Open Faced Sandwiches

Turn leftovers into an open-faced sandwich by placing a slice of toasted loaf bread on a plate. Top the bread with a piece of cube steak, a generous scoop of mashed potatoes, and plenty of gravy. This is a filling lunch or dinner option that utilizes leftovers efficiently.

Plating with Egg Noodles

For a professional presentation, swirl the cooked egg noodles into a bowl and create a well in the center. Spoon the steak and gravy directly into the well so the sauce cascades down the sides of the pasta. Garnish with fresh parsley for a pop of color.

Troubleshooting Common Issues

Gravy is Too Thin

A thin gravy usually results from not using enough cornstarch or not cooking the slurry long enough on high heat. Ensure the cornstarch is fully dissolved in water before adding it to the pot. If it is still thin, simmer the sauce for an additional 20 minutes on the high setting.

Gravy is Too Thick

If the sauce becomes a paste, it is likely because too much cornstarch was used or the liquid evaporated. Stir in 1/4 cup of beef broth or water at a time until the sauce is smooth. Stir gently to avoid breaking up the tender pieces of beef.

Meat is Still Tough

Tough meat occurs when the beef has not had enough time to break down its collagen. Increase the cooking time by one hour on the low setting. Avoid over-stirring the meat during the cooking process, as this can sometimes affect the texture.

Frequently Asked Questions

Will steak get tender in the crock pot?

Yes, cube steak becomes incredibly tender when slow-cooked over several hours. The low heat breaks down the tough fibers, allowing the meat to be cut easily with a fork.

Can I use a different type of noodle?

Yes, while egg noodles are traditional, wide pasta noodles or rotini also work well. Simply follow the cooking instructions on the specific pasta package you choose.

Do I need to sear the meat first?

Searing is optional but recommended for those who prefer a deeper flavor. If you are short on time, you can place the raw meat directly into the slow cooker without any loss in tenderness.

Can I make this recipe without the soup mix?

Yes, you can omit the packet and use a combination of salt, pepper, garlic powder, and onion powder. Use about 1 teaspoon of each to replicate the savory taste of the mix.

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