Description
Tender, slow-cooked cube steak simmered in a rich, creamy mushroom and chicken soup gravy—an effortless weeknight comfort food classic.
Ingredients
Scale
- 4 cube steaks (1½ to 2 lbs)
- 1 packet (1 oz) onion soup mix
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- ½ cup water or low-sodium beef broth
- 1 tsp garlic powder
- ½ tsp black pepper
- Optional: 1 tbsp cornstarch + 1 tbsp cold water (for thickening)
- Optional garnish: fresh chopped parsley
Instructions
- In a medium bowl, whisk together cream of mushroom soup, cream of chicken soup, onion soup mix, garlic powder, black pepper, and water or beef broth until smooth.
- Lightly spray the inside of the crockpot with nonstick spray.
- Place cube steaks in a single layer in the crockpot; stack if necessary, adding some sauce between layers.
- Pour the sauce mixture evenly over the steaks, ensuring they are fully covered.
- Cover and cook on low for 6–8 hours or on high for 4–5 hours without lifting the lid.
- Optional: To thicken gravy, mix cornstarch and cold water to make a slurry and stir into the crockpot during the last 30 minutes of cooking with the lid slightly ajar.
- Once cooked, garnish with fresh chopped parsley if desired and serve over mashed potatoes, rice, or egg noodles.
Notes
Cook on low for tender, fall-apart steak; avoid cooking on high to prevent toughness. Use enough liquid to keep meat moist. Avoid overcrowding the crockpot for even cooking. Adding a cornstarch slurry at the end thickens the gravy perfectly. Let the steak rest a few minutes after cooking for best texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg