Creamy Cube Steak (Print Version)
Fork-tender cube steak combines with creamy mushroom gravy. Pairs great with mashed potatoes, rice, or pasta.
# Ingredients:
01 -
2 teaspoons minced garlic cloves
02 -
1 cup tap water
03 -
8 ounces baby portabella or cremini mushrooms, sliced into pieces
04 -
1½ to 2 pounds beef cube steaks
05 -
1 onion soup seasoning packet (1 ounce)
06 -
1 large onion, chopped into rings or slices
07 -
½ teaspoon seasoning salt
08 -
½ teaspoon ground black pepper
09 -
1 tablespoon cornstarch mixed with 1 tablespoon of water
10 -
1 can of mushroom cream soup
# Steps:
01 -
Start by layering the onion slices and mushrooms in your 6-quart slow cooker. Lay the cube steaks right on top, stacking if you need to.
02 -
Grab a bowl and stir together the onion soup packet, cup of water, can of creamy mushroom soup, minced garlic, seasoned salt, and black pepper. Mix until smooth and creamy.
03 -
Pour the prepared sauce over the meat in the slow cooker. Cover the lid and let it cook on low for about 8 hours, or speed it up with a high setting for around 6 hours.
04 -
An hour before you’re ready to eat, stir in the cornstarch and water mixture. Let it cook for an extra half-hour to an hour until the gravy becomes rich and thick.
05 -
Scoop it onto warm mashed potatoes, fluffy rice, or buttery noodles, and serve it while it’s hot.
# Notes and Tips:
01 -
Cooking for longer makes the cube steak melt-in-your-mouth tender. It’s soft enough after around 6 hours.
02 -
The onion soup mix adds enough saltiness, so don’t go beyond the ½ teaspoon of seasoned salt already mentioned.
03 -
The onions slowly caramelize as they cook, blending their sweetness with the rest of the dish.