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Crockpot Cube Steak

Crockpot Cube Steak

Crockpot Cube Steak is the ultimate weeknight meal solution, offering tender, flavorful beef with minimal effort. This easy recipe guides you through creating a comforting and satisfying dish perfect for busy families.
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Prep Time 15 minutes
Cook Time 4 minutes
Total Time 4 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds cube steak
  • 1 can condensed cream of mushroom soup 10.5 ounce
  • 1 can condensed golden mushroom soup 10.5 ounce
  • 1/2 cup water or beef broth
  • 1 medium onion thinly sliced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
cornstarch mixed with cold water
  • 1 tablespoon cornstarch Optional: for thickening
  • 2 tablespoons cold water Optional: for thickening
  • fresh parsley Optional: chopped, for garnish

Equipment

  • Slow Cooker
  • Bowl

Method
 

  1. Lightly grease the inside of your slow cooker with non-stick cooking spray or a small amount of butter to prevent sticking.
  2. Arrange the cube steak evenly across the bottom of the slow cooker. You can overlap them slightly if needed.
  3. Scatter the thinly sliced onion over the cube steak. The onion will soften and release its sweetness as it cooks, adding depth to the sauce.
    1 medium onion
  4. In a separate bowl, whisk together the condensed cream of mushroom soup, condensed golden mushroom soup (or cream of celery), and the water or beef broth until well combined.
    1 can condensed cream of mushroom soup, 1 can condensed golden mushroom soup, 1/2 cup water or beef broth
  5. Stir in the garlic powder, black pepper, Worcestershire sauce, and any other desired spices. This blend of liquids and seasonings will form the flavorful sauce.
    1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1 tablespoon Worcestershire sauce
  6. Pour the soup mixture evenly over the cube steak and onions in the slow cooker, ensuring all the meat is mostly submerged.
  7. Cover the slow cooker and cook on the LOW setting for 4 to 6 hours, or until the cube steak is fork-tender and easily shreds. For a quicker option, you can cook on HIGH for 2 to 3 hours, but low and slow usually yields the most tender results.
  8. If you prefer a thicker sauce, carefully remove the cube steak and onions to a plate. Stir the cornstarch slurry (cornstarch mixed with cold water) into the remaining liquid in the slow cooker. Cook on HIGH for another 15-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Return the cube steak and onions to the thickened sauce and stir gently to coat.
    1 tablespoon cornstarch, 2 tablespoons cold water
  9. Serve the Crockpot Cube Steak hot, spooning the tender meat and rich sauce over your favorite side. Garnish with fresh chopped parsley, if desired, for a vibrant touch.
    fresh parsley

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days or frozen for 2-3 months. To reheat, warm on stovetop over low heat or in the microwave at 50% power.