Cube Steak Crock Pot Recipe
A comforting and hearty dish featuring tender cube steaks smothered in a rich, flavorful gravy. Perfect for meal prep or family dinners, this recipe is easy to customize and pairs well with a variety of side dishes.
Equipment
- 1 Large skillet For frying steaks and making gravy.
- 1 Tongs For flipping steaks without breaking them.
- 1 Measuring Cups/Spoons Ensures accurate portions of flour, spices, and liquids.
- 1 Wooden Spoon For stirring gravy consistently.
- 1 Shallow dish For dredging steaks in flour.
Ingredients
- 2 lbs Cube steak Thinly sliced beef, pounded tender.
- 1 cup All-purpose flour For dredging; adds thickness to the gravy.
- 1 tsp Salt Adjust to taste.
- 1/2 tsp Black pepper Freshly ground for best flavor.
- 1/2 cup Vegetable oil For pan-frying; use enough to coat the skillet.
- 1 can Cream of mushroom soup Substitute with cream of chicken or cream of celery if preferred.
- 1 cup Beef broth Adds depth and richness to the gravy.
- 1 packet Onion soup mix Enhances savory notes.
- 1 tsp Garlic powder Boosts aromatic complexity.
- Worcestershire sauce (optional) A splash for tangy richness.
Instructions
Prepare Ingredients :
- Pat cube steaks dry with paper towels. Season both sides with salt and pepper.
- In a shallow dish, place flour and dredge each steak lightly, shaking off excess.
Pan-Fry Steaks :
- Heat vegetable oil in a large skillet over medium-high heat. Add floured steaks and cook for 3–4 minutes per side until golden brown. Remove and set aside.
Make Gravy Base :
- In the same skillet, reduce heat to medium. Add cream of mushroom soup, beef broth, onion soup mix, garlic powder, and onion powder. Stir to combine, scraping up any browned bits from the bottom of the pan.
Simmer Gravy :
- Return the steaks to the skillet, spooning gravy over them. Cover and simmer on low heat for 30 minutes, stirring occasionally to prevent sticking.
Adjust Consistency :
- If the gravy is too thick, add a splash of beef broth or water. For extra flavor, stir in Worcestershire sauce.
Serve :
- Serve hot with mashed potatoes, rice, or crusty bread to soak up the gravy. Garnish with fresh parsley if desired.
Notes
-
- Meal Prep : Divide into portion-sized containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Sodium Content : Sodium is high due to condensed soups and broth. Use low-sodium options to make it healthier.
- Gravy Thickness : Adjust with additional broth or flour slurry as needed.
Frequently Asked Questions
-
Can I use chicken instead of cube steak?
- Yes! Chicken breasts or thighs work well as a substitute. Adjust cooking time accordingly.
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How can I make this dish gluten-free?
- Use gluten-free flour for dredging and ensure the cream of mushroom soup and broth are gluten-free.
-
What’s the best way to reheat leftovers?
- Reheat in a covered pan on low heat or microwave on 50% power, stirring occasionally. Add broth if the gravy thickens too much.
-
Can I freeze this dish?
- Yes! Freeze in portion-sized containers for up to 3 months. Label with the date for easy reference.
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How do I thicken the gravy?
- Mix 1 tbsp cornstarch with 2 tbsp cold water and stir into the gravy during cooking.
Tips & Tricks
- Flavor Enhancement : Add a splash of Worcestershire sauce or a pat of butter for extra richness.
- Side Pairings : Serve with mashed potatoes, steamed vegetables, or crusty bread for a complete meal.
- Customization : Experiment with different cream soups like cream of chicken or cream of celery for unique flavors.
Presentation Tips
- Garnish : Sprinkle chopped parsley or chives for a pop of color.
- Serving Style : Serve in a shallow bowl with mashed potatoes or rice to soak up the gravy. Pair with a side salad for balance.
- Beverage Pairings : Offer red wine or sparkling water with lemon for a refreshing complement.