Crockpot Cube Steak Recipe (with gravy, onions, and mushrooms)
This crockpot cube steak with gravy is my favorite easy slow cooker recipe for making a family favorite meal for any night! It takes very little prep, making it a perfect dinner for busy weeknights! With just a handful of ingredients, you’re sure to put this on the dinner menu weekly!
Combine the cans of 21 oz condensed cream of mushroom soup with the 1 packet Lipton Onion Soup Mix and ¼ teaspoon ground black pepper(plus ¾ cup water if desired) in your crock pot. Mix until well combined.
21 oz condensed cream of mushroom soup, 1 packet Lipton Onion Soup Mix, ¼ teaspoon ground black pepper, ¾ cup water
Layer the 1½ lbs cube steaks over the 'gravy' mixture adding one at a time. Top each cube steak with some of the 1 medium yellow onion as you add them, staggered in shingle-fashion, over the cream of mushroom base. Top with optional sliced 4-8 oz mushrooms(white mushrooms or cremini) if desired.
1½ lbs cube steaks, 1 medium yellow onion, 4-8 oz mushrooms
Set your crock pot to high and cook for 6 hours. Serve over rice, potatoes, or pasta.
Notes
Don’t worry too much about overcooking. If you throw this together before work and get back late, everything will be alright! 6 to 8 hours is the ideal zone for tender cube steak.
There’s no need to flip the meat. You should avoid removing the lid as much as possible until it’s completely done. Stirring is also unnecessary.
To thicken gravy, add cornstarch. Mix 1 or 2 tablespoons of cornstarch with 2 or 3 tablespoons of cold water and add it to the crockpot towards the end of the cooking period. You can also do this with flour, just remember to mix it with cold water first.
Make sure to thaw your cube steak before adding it to the crockpot. It will take longer for the internal temperature to increase and result in more time necessary to complete the dish.
To Store: Leftovers can be stored in the fridge in a shallow, airtight storage container for up to 3-4 days.
To Freeze: Crockpot cube steak can be frozen for up to 3 months. Opt for a shallow, airtight freezer container. Thaw overnight in the refrigerator before reheating.
To Reheat: Set leftovers out for 20 to 30 minutes to come to room temperature. Then, transfer to a covered skillet over low heat until the desired temperature or move them to a baking dish. If reheating in the oven, cook at 250℉ (121℃) for 25-30 minutes. Low heat for longer periods will keep it from drying out. With either reheating method, add water or broth as needed.