Slow Cooker Cube Steak (Printable Version)
Cube steak simmered with mushrooms and onions in a savory gravy yields tender, flavorful results every time.
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# Ingredients:
01 -
6 cube steaks (approximately 1.5 pounds)
02 -
1 yellow onion, diced
03 -
8 ounces sliced mushrooms
04 -
1 ½ cups beef bone broth or beef stock
05 -
1 tablespoon tomato paste
06 -
1 tablespoon Worcestershire sauce
07 -
2 teaspoons homemade herb and garlic seasoning
08 -
½ teaspoon paprika
09 -
2 tablespoons cornstarch
# Steps:
01 -
Add cube steaks, diced onion, and sliced mushrooms to the bottom of the slow cooker.
02 -
Whisk together beef bone broth, tomato paste, Worcestershire sauce, herb and garlic seasoning, and paprika. Pour this mixture over the steaks in the slow cooker.
03 -
Cover and cook on high for 3-4 hours or on low for 6-8 hours until the meat is tender and cooked through.
04 -
About an hour before the end of the cooking time, mix cornstarch with an equal amount of water to create a slurry. Stir it into the sauce and allow it to thicken while continuing to cook.
# Notes:
01 -
You will need at least a 5-quart slow cooker for this dish. If you have a smaller slow cooker, consider halving the recipe.
02 -
Store leftovers in the fridge for up to 3 days or in the freezer for up to 3 months. Reheat on a low microwave setting or on the stove.
03 -
If the gravy is too thin, gradually add more cornstarch slurry to achieve the desired consistency. If it is too thick, add more beef broth and allow it to heat through.