Slow Cooker Cube Steak with Mushroom Gravy
Tender cube steak braised low and slow with cream of mushroom soup, onion soup mix, and beef broth in a crock pot. The beef becomes fall-apart tender over 6-8 hours, creating a rich, savory gravy. Serve over egg noodles or mashed potatoes with fresh parsley garnish.
Ingredients
- ½ lb cube steak, wholebeef chuck roast, cut into piecesvaries
- ½ package onion soup mix, dried
- 1 can cream of mushroom soup, 10.5 ouncescream of chicken soup1:1Full guide →
- ½ cup beef broth, liquidchicken broth1:1Full guide →
- 4 ounces egg noodles or 2 servings mashed potatoes, dried or fresh
- fresh chopped parsley, chopped(optional)
Instructions
- 1
Place cube steaks, onion soup mix, cream of mushroom soup, and beef broth into a crock pot.
- 2
Cover and cook on low until beef is tender.
- 3
In the final 30 minutes of cooking, prepare egg noodles per package directions or make mashed potatoes.
- 4
Serve steak and gravy over noodles or potatoes, garnished with fresh parsley.
Tips
Cooking time varies by crock pot heat level; 8 hours yields more tender beef than 6 hours.
Use fresh, frozen, or reheated mashed potatoes for starch side.
Good to Know
Refrigerate in airtight container up to 4 days. Freezes up to 3 months.
Prepare entire dish. Reheat gently on stovetop or in crock pot on low.
Over egg noodles or mashed potatoes with fresh parsley.
Common Mistakes
Do not skip the final 30-minute noodle prep to avoid serving steak with cold starch.
Do not overfill crock pot; leave 1-2 inches headspace to avoid boiling over.