This recipe scales well for meal prep and is budget-friendly, too. Cube steak is economical, and the slow, moist heat transforms it into something special. Add mushrooms or onions for extra depth, or keep it simple and classic either way, Crockpot Cube Steak and Gravy is a reliable crowd-pleaser. It’s perfect for busy families, cozy Sundays, or whenever you want a no-stress dinner that tastes like you spent hours in the kitchen.
Quick Intro (100 Words)
Crockpot Cube Steak and Gravy is classic comfort made effortless. Tender cube steaks simmer low and slow in a rich, savory gravy until they’re perfectly fork-tender. With simple pantry ingredients and hands-off cooking, you’ll have a hearty main that pairs beautifully with mashed potatoes, rice, or noodles. The slow cooker locks in moisture, ensuring consistently juicy results without babysitting a skillet. Finish with a quick slurry for a luxuriously silky sauce. Ideal for busy weeknights or cozy weekends, Crockpot Cube Steak and Gravy delivers big flavor, easy prep, and budget-friendly satisfaction every time.
Storage Options
- Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.
- Freezer: Cool completely, portion into freezer-safe containers, and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Make-Ahead: Assemble all ingredients in the crock insert (except slurry), cover, and refrigerate up to 24 hours; cook as directed.
Summary
A no-fuss, family-friendly slow-cooker dinner where cube steaks braise in a savory mushroom-beef gravy until tender. Crockpot Cube Steak and Gravy is perfect over mashed potatoes, rice, or noodles and uses affordable ingredients for maximum comfort.
Equipment
- 5–7 quart slow cooker
- Mixing bowl and whisk
- Tongs
- Measuring cups and spoons
Ingredients
- 2–2.5 lb cube steak (about 4–6 pieces)
- 1 medium onion, thinly sliced (optional but recommended)
- 8 oz mushrooms, sliced (optional)
- 1 (10.5 oz) can cream of mushroom soup
- 1 1/2 cups beef broth (low sodium preferred)
- 1 packet (1 oz) onion soup mix or brown gravy mix
- 2 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 2 tbsp cornstarch + 2 tbsp cold water (slurry)
- Salt to taste (after cooking)
- Fresh parsley, chopped (garnish)
Instructions
- Layer aromatics: Add sliced onions and mushrooms to the bottom of the slow cooker.
- Season steaks: Pat cube steaks dry; season both sides with pepper, garlic powder, and paprika.
- Mix gravy: In a bowl, whisk together cream of mushroom soup, beef broth, onion soup (or gravy) mix, and Worcestershire until smooth.
- Assemble: Place cube steaks over onions/mushrooms. Pour gravy mixture evenly over the top to submerge.
- Cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours until steaks are fork-tender.
- Thicken: Stir together cornstarch and cold water. Switch slow cooker to HIGH. Stir slurry into the gravy, cover, and cook 10–15 minutes until thickened. Season with salt to taste.
- Serve: Garnish with parsley and serve Crockpot Cube Steak and Gravy over mashed potatoes, rice, or egg noodles.
Notes
- If your gravy tastes strong, whisk in 1–2 tbsp heavy cream or an extra 1/4 cup broth.
- For extra flavor, you can briefly sear cube steaks in a skillet before adding to the slow cooker, but it’s optional.
- Always thicken with slurry after the meat is tender; adding it too early can reduce braising efficiency.
Tips for Success
- Don’t overfill: Ensure the lid closes snugly so Crockpot Cube Steak and Gravy maintains steady heat and moisture.
- Low and slow: The LOW setting yields the most tender texture for budget cuts like cube steak.
- Taste last: Onion soup and broth contain sodium—salt after cooking.
- Right thickness: Add slurry gradually; you may not need it all. Gravy thickens further as it cools.
- Starch pairing: Serve with fluffy mashed potatoes or buttered egg noodles to soak up the gravy.
Additional Tips and Variations
- Mushroom lovers: Add a second can of mushrooms or swap cream of mushroom for cream of onion.
- Gluten-free: Use certified gluten-free soup and soup mix; thicken with cornstarch as directed.
- Dairy-free: Replace cream soup with 1 cup unsweetened non-dairy creamer + 1 tbsp cornstarch; season to taste.
- Pepper steak twist: Add sliced bell peppers in the last hour for color and sweetness.
- Herb upgrade: Stir in 1 tsp dried thyme or Italian seasoning for an aromatic finish.
Frequently Asked Questions (FAQ)
Can I use round steak instead of cube steak?
Yes. Tenderize it with a mallet first; cook times remain the same until fork-tender.
Do I have to sear the meat?
No. Searing adds flavor but is optional; Crockpot Cube Steak and Gravy still develops rich taste without it.
How do I keep the gravy from getting too salty?
Use low-sodium broth and salt only at the end. You can also add a splash of cream to mellow saltiness.
Can I cook it overnight?
Yes—use the LOW setting and a programmable slow cooker; refrigerate promptly after cooling.
How can I thicken without cornstarch?
Use 2–3 tbsp flour whisked into 3 tbsp cold water, or simmer uncovered briefly on HIGH.
Conclusion
For maximum comfort with minimal effort, Crockpot Cube Steak and Gravy delivers every time: tender beef, velvety gravy, and pantry-friendly ingredients. It’s budget-smart, meal-prep friendly, and endlessly adaptable—exactly what busy cooks need for weeknights and cozy weekends alike.