Crock Pot Cube Steak with Fork-Tender Beef and Mushroom Gravy
By Liam Carter
Prep
10 min
Cook
540 min
Total
550 min
Servings
6
Level
Easy
Plan and cook this six-serving slow-cooker beef cube steak dish in advance for a planned dinner․ Package the beef and gravy for later use․ Cook egg noodles separately near serving time․ Beef cube steak will be fork-tender in a savory mushroom and onion gravy․
Cube steak is cooked in a 6-quart slow cooker with onion soup mix‚ cream of mushroom soup‚ and beef broth․ These ingredients provide gravy for the cube steak while it cooks․ A smooth slurry of cornstarch and water is added to the slow cooker during the last hour of cooking․ Egg noodles are cooked as directed on the package so that they are ready to serve with the cube steak and are not overcooked by the cooking liquid․
Select tender cube steak that can be easily punctured with a fork and thick gravy that will cling to the steak rather than be thin․ Dissolve cornstarch in water before stirring it into the gravy․ Undissolved cornstarch may form lumps․ Prepare and drain pasta separately because the recipe says to use already-cooked pasta‚ not uncooked pasta added to the slow cooker․
Serve the main dish with egg noodles․ Other side dishes you can serve include dinner rolls‚ mashed potatoes‚ rice‚ roasted green beans‚ and steamed broccoli․ Suggested ways to use leftovers from the recipe‚ as listed by the recipe website‚ include open-faced sandwiches with meat and potato toppings․ Suggestions for avoiding serving the noodles in gravy include separating the noodles to mix and serve with other foods for other meals․
Why you'll love this recipe
- A six-serving recipe serves practical purposes in meal planning‚ since leftovers such as steak and sauce and pasta can be set aside for future lunches or dinners․
- Cooking beef and sauce together in one slow cooker frees up time on the day you plan to eat the meal‚ as the other component you'll need to prepare is noodles․
- Cooking in batches saves time on the day you eat the meal․
- Cube steak prepared for flaking and served with gravy can be used to save leftovers that will be reheated in a microwave or other oven․
- Leftover steak and gravy can be frozen to provide other meal options besides the first night's meal․
- Noodles are cooked separately and don't need to be cooked in sauce when served․ It avoids having sauce on all the cooked meat and noodles․
- The low-or-high cook function lets you prepare a meal either at home before going to work or after coming home from work․
Ingredients
- •1 ½ lbs cube steak
- •1 package onion soup mix (1 ounce)
- •2 cans cream of mushroom soup (10.5 ounces each)
- •1 cup beef broth
- •12 oz egg noodles
- •½ cup water
- •2 tbsp cornstarch
- •salt (to taste, optional)
- •black pepper (to taste, optional)
Instructions
- 1
Add the cube steak, onion soup mix, cream of mushroom soup, and beef broth to a 6-quart crock pot.
- 2
Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the cube steak is fork-tender.
- 3
During the last hour of cooking, whisk together the cornstarch and water in a small bowl until smooth.
- 4
Stir the cornstarch mixture into the crock pot. Cover and cook on High for 1 hour, or until the gravy has thickened.
- 5
While the gravy is thickening, cook the egg noodles according to the package directions and drain well.
- 6
Serve the cube steak and gravy over the cooked egg noodles.
- 7
Season with salt and black pepper to taste, if desired.
FAQ
Nutrition (per serving)
Calories
443
Protein
32g
Fat
15g
Carbs
43g
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