Slow Cooker Cubed Steak with Gravy is the epitome of comfort food, offering a no-fuss approach to a tender, savory meal that feels like a warm hug in a dish. This recipe transforms cubed steak into a melt-in-your-mouth delicacy, smothered in a rich, flavorful gravy that’s perfect for drizzling over mashed potatoes or rice. Ideal for busy weekdays, chilly evenings, or any time you’re in need of a comforting meal with minimal effort, this slow cooker recipe promises a deliciously satisfying experience with the added bonus of filling your home with its enticing aroma.
Ingredients
- 1 to 1.5 pounds cubed steak about 4 to 6 pieces
- Salt and pepper to taste
- 1/2 cup all-purpose flour for dredging
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 can 10.75 ounces cream of mushroom soup
- 1 packet onion soup mix
- 1 onion thinly sliced (optional)
- 1 teaspoon garlic powder optional
- 1/2 teaspoon dried thyme optional
- Fresh parsley chopped for garnish (optional)
Instructions
Season and Dredge the Steak:
-
Season the cubed steak pieces with salt and pepper. Dredge each piece in flour, shaking off the excess.
Brown the Steak:
-
In a large skillet over medium-high heat, heat the vegetable oil. Add the dredged cubed steaks and brown on both sides, about 2-3 minutes per side. You don’t need to cook them through at this point, just get a nice sear. Transfer the browned steaks to the slow cooker.
Prepare the Gravy Mixture:
-
In a bowl, whisk together the beef broth, cream of mushroom soup, and onion soup mix until well combined. If using, stir in the garlic powder and dried thyme for extra flavor.
Add Onions and Pour Gravy Over Steaks:
-
If using onions, layer them on top of the steaks in the slow cooker. Pour the gravy mixture over the steaks, ensuring they are well coated.
Cook:
-
Cover and cook on low for 6-8 hours, or until the steak is tender.
Serve:
-
Serve the cubed steak and gravy over mashed potatoes, rice, or egg noodles for a complete meal. Garnish with chopped fresh parsley, if desired.
Why You’ll Love Slow Cooker Cubed Steak with Gravy:
- Tender Meat: Slow cooking ensures the steak becomes incredibly tender and flavorful.
- Effortless Cooking: Simply prepare the ingredients, set your slow cooker, and let it do the work for you.
- Versatile: A perfect main dish that pairs well with a variety of sides, suitable for any mealtime setting.
- Make-Ahead Friendly: Great for preparing in advance and reheating, making meal planning a breeze.
Ingredients Notes For Slow Cooker Cubed Steak with Gravy:
- Cubed Steak: This cut is tenderized before you buy it, making it perfect for slow cooking until it’s fork-tender.
- Gravy Mix: A combination of brown gravy mix, au jus mix, or onion soup mix helps create a deep, rich flavor base with minimal effort.
- Cream of Mushroom Soup: Adds creaminess and depth to the gravy. For a lighter version, look for reduced-fat or sodium options.
- Onion: Sliced onion adds sweetness and texture to the dish as it cooks.
- Beef Broth: Enhances the meaty flavor of the gravy and helps tenderize the steak during the slow cooking process.
- Seasonings: Garlic powder, salt, and pepper are simple but essential for rounding out the flavors.
Recipe Steps:
- Prep the Steak: If desired, lightly season the cubed steak with salt, pepper, and garlic powder. For extra flavor, you can quickly sear the steaks in a skillet before adding them to the slow cooker.
- Mix the Gravy: In a bowl, combine the gravy mix (or your choice of soup mix), cream of mushroom soup, and beef broth. Stir until well blended.
- Layer in Slow Cooker: Place the sliced onions at the bottom of the slow cooker, then add the seasoned steaks on top. Pour the gravy mixture over the steaks, ensuring they’re well-coated.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the gravy has thickened.
- Serve: Serve the cubed steak and gravy over mashed potatoes, rice, or your favorite side dish.
Storage Options:
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze: Freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
