Crock Pot Cubed Steak (Print version)
Slow-cooked cubed steak in a rich, savory gravy that turns a budget cut into a fork-tender family dinner.
# Ingredients:
For the steaks
01 -
1.5 lb (680 g) cubed steak (about 4 to 5 steaks)
02 -
1/3 cup (40 g) all-purpose flour
03 -
1 tsp garlic powder
04 -
1 tsp onion powder
05 -
1/2 tsp paprika
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
08 -
2 tbsp vegetable oil
For the gravy
09 -
1 packet (1 oz / 28 g) au jus gravy mix
10 -
1 can (10.5 oz / 298 g) condensed French onion soup
11 -
1/2 cup (120 ml) beef broth
12 -
1 tbsp Worcestershire sauce
13 -
1 large yellow onion, sliced
14 -
8 oz (225 g) cremini mushrooms, sliced
15 -
3 tbsp cornstarch
16 -
3 tbsp cold water
# Instructions:
01 -
Mix flour, garlic powder, onion powder, paprika, salt, and pepper on a plate. Press each steak into the mixture to coat both sides. Shake off excess.
02 -
Heat oil in a large skillet over medium-high heat. Brown the steaks for 60 to 90 seconds per side until lightly golden. Transfer to the slow cooker.
03 -
In the slow cooker insert, whisk together the au jus mix, French onion soup, beef broth, and Worcestershire sauce until smooth. Add the sliced onion and mushrooms. Nestle the seared steaks into the liquid.
04 -
Cover and cook on low for 6 to 7 hours, until the steaks are fork-tender.
05 -
Whisk cornstarch and cold water in a small bowl. Pour into the slow cooker, gently moving steaks aside so the slurry mixes in. Cover, turn to high, and cook for 20 to 30 minutes until the gravy thickens.
06 -
Spoon gravy over the steaks and serve with mashed potatoes, egg noodles, or rice.
# Good to know:
01 -
For best texture, cook on low rather than high.
02 -
Taste the gravy before serving and adjust salt if needed.