Ingredients
- 1¾ pounds cube steak about 6 pieces
- Salt and black pepper to taste
- 2 –3 tablespoons vegetable oil for optional searing
- 1 onion thinly sliced
- 4 garlic cloves minced
- 1 can French onion soup 10.5 ounces
- 1 can condensed cream of mushroom soup 10.5 ounces
- 1½ cups beef broth
- 1 packet brown gravy mix 1 ounce
- Fresh chopped parsley for topping
Equipment
- 6-quart Crockpot
- Large skillet, if searing
- Mixing bowl and whisk
- Wide Spatula
Instructions
- Season the cube steaks lightly on both sides with salt and pepper.
- Optional searing: Heat the vegetable oil in a large skillet over medium-high heat. Sear the steaks for 2–3 minutes per side, working in batches and adding more of the measured oil as needed. The steaks do not need to be cooked through.
- Place the steaks in a 6-quart Crockpot. Top with the sliced onion and minced garlic. If you skipped searing, omit the oil and place some onion slices between overlapping steaks.
- In a bowl, whisk together the French onion soup, condensed cream of mushroom soup, beef broth, and dry brown gravy mix. Pour over the steaks.
- Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the steaks are fork-tender.
- Carefully transfer the steaks to a platter and cover to keep warm. Whisk the gravy together and check its consistency.
- If a thicker gravy is desired, mix the cornstarch and cold water until smooth. Whisk into the gravy and cook on HIGH until thickened. If the gravy is too thick, whisk in a little broth or water.
- Spoon the gravy over the steaks and top with chopped parsley. Serve over mashed potatoes, egg noodles, or rice.
- Round steak option: Tenderize with the textured side of a meat mallet and pound to about ½-inch thickness before using.
Nutrition
Notes
Round steak option: Tenderize with the textured side of a meat mallet and pound to about ½-inch thickness before using.
Seasoning: Reduced-sodium broth, soups, and gravy mix help control the overall saltiness.
Creamier gravy: Stir in ½ cup of heavy cream at the end of cooking and heat through.
Thicker gravy: add 1 tablespoon cornstarch and 1 tablespoon cold water that's mixed well
Storage: Refrigerate leftovers with their gravy in a sealed container for 3–4 days.
Reheating: Warm on the stovetop over medium heat, adding broth or water as needed to loosen the gravy.
Seasoning: Reduced-sodium broth, soups, and gravy mix help control the overall saltiness.
Creamier gravy: Stir in ½ cup of heavy cream at the end of cooking and heat through.
Thicker gravy: add 1 tablespoon cornstarch and 1 tablespoon cold water that's mixed well
Storage: Refrigerate leftovers with their gravy in a sealed container for 3–4 days.
Reheating: Warm on the stovetop over medium heat, adding broth or water as needed to loosen the gravy.