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Slow Cooker Gravy-Smothered Cube Steak

Budget-friendly cube steaks slow cooked in a rich mushroom onion gravy until fork tender for an easy set-it-and-forget-it weeknight dinner.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs cube steaks approximately 4 to 6 steaks
  • 0.5 cup all-purpose flour for dredging
  • 2 tablespoons vegetable oil for searing
  • salt and black pepper to taste
  • 1 can condensed cream of mushroom soup 10.5 oz, lower sodium recommended
  • 1 packet au jus gravy mix or onion soup mix 1 oz packet
  • 0.5 cup beef broth
  • 1 small yellow onion thinly sliced
  • 1 teaspoon garlic powder

Equipment

  • Slow cooker or crock pot (6 quart)
  • large skillet
  • medium mixing bowl
  • whisk

Method
 

  1. Season cube steaks on both sides with salt and pepper. Dredge each steak in flour, pressing to adhere, and shake off any excess. Heat oil in a large skillet over medium-high heat. Sear steaks for 2 minutes per side until golden brown. Remove from skillet and set aside.
  2. Spread the thinly sliced onions across the bottom of the slow cooker in an even layer. Place the seared cube steaks on top of the onions.
  3. In a medium bowl, whisk together the condensed cream of mushroom soup, au jus or onion soup mix, beef broth, and garlic powder until smooth.
  4. Pour the gravy mixture evenly over the steaks. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the steaks are fork tender.
  5. Check gravy consistency before serving. For thicker gravy, remove the lid and cook on High for 20 minutes. For thinner gravy, stir in a splash of warm beef broth.
  6. Serve the steaks smothered in onion gravy over mashed potatoes, egg noodles, or rice.

Notes

Storage: Store steaks and gravy together in an airtight container for up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of beef broth, or microwave in 90-second increments. Freezer: Freeze with gravy for up to 3 months. Thaw overnight in the refrigerator before reheating. Gluten-free option: Skip the flour dredging and thicken the finished gravy with a cornstarch slurry during the last 20 minutes. Variations: Swap cream of mushroom for golden mushroom soup for a richer, darker gravy. Add 8 oz of sliced cremini mushrooms to the bottom layer for extra depth.