Here’s a simple and comforting recipe for Crockpot Cube Steak—tender, flavorful, and perfect over mashed potatoes or rice:
Ingredients (Serves 4)
- 4 cube steaks (beef round or top round, tenderized)
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup beef broth
- 1 tsp Worcestershire sauce
- 1/2 tsp black pepper
- 1/2 tsp salt (adjust to taste)
- 1 tsp paprika (optional, for extra flavor)
- 2 tbsp flour (optional, for thickening)
- Optional: mushrooms, bell peppers, or carrots for added veggies
Instructions
- Layer ingredients in the crockpot:
Place sliced onions and garlic at the bottom. Lay cube steaks on top. - Prepare the sauce:
In a bowl, mix cream of mushroom soup, beef broth, Worcestershire sauce, salt, pepper, and paprika. Pour over the steaks. - Cook:
Cover and cook on low for 6–7 hours or high for 3–4 hours, until steaks are tender and juicy. - Optional thickening:
If you want a thicker gravy, remove the steaks at the end, whisk 1–2 tbsp flour with a bit of water or milk, stir into the crockpot, and cook on high 10–15 minutes until thickened. Return the steaks to coat in the sauce. - Serve:
Serve the cube steaks with the creamy mushroom gravy over mashed potatoes, rice, or egg noodles.
Tips & Variations
- Add veggies: Carrots, peas, or green beans can go in during the last 2 hours of cooking.
- Cheesy twist: Sprinkle shredded cheese over the steaks before serving for extra richness.
- Herb variation: Add fresh thyme or rosemary for a fragrant flavor.
This slow-cooker cube steak method makes the meat tender while the mushroom gravy adds a rich, comforting flavor—perfect for an easy, hearty meal.
I can also give a quick skillet version for cube steak that’s done in under 30 minutes if you want a faster meal. Do you want that version?
