Slow Cooker Cube Steaks. Just 4 ingredients: Valentine’s Night In. I prepare this when I feel like having a comfort meal that seem to have been cooked all day without any effort..
Servings: 4
Ingredients
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beef cube steaks → 2 pounds
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cream of mushroom soup, condensed. → 2 (10.5-ounce) cans
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brown gravy mix → 1 (1-ounce) packet
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onion soup mix → 1 (1-ounce) packet
Slow Cooker Cube Steaks: Directions
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To make it easier to clean your slow cooker, sprinkle the inside with nonstick cooking spray.
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Whisk the condensed cream of mushroom soup, brown gravy mix, and onion soup mix together in a medium bowl until these ingredients are well mixed. The combination will be dense–that’s all right.
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Pour the gravy mixture (around 1/2 cup) into the bottom of the slow cooker.
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Cover the gravy with half of the cube steaks in a single layer (it may be necessary to overlap the half-layers a bit).
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Spoon half the remaining gravy mixture over the cube steaks, spreading it over the meat.
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Lay the remaining cube steaks over the top, and pour and sprinkle the remaining gravy mixture over all, taking care that all of the meat is covered.
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Add cover and cook on LOW 6 to 8 hours or HIGH 3 to 4 hours, until the cube steaks are extremely soft and can easily be pulled apart with a fork.
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When prepared, stir the gravy gently around the edges, to incorporate any juices that have been released, and then taste and add a pinch of salt and pepper at table, should the fancy take it.
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Dress the cube steaks with a good spoonful of the succulent brown gravy, over a plate of mashed potatoes, noodles, or rice.