Slow Cooker Cube Steak (Printable Version)
Tender cube steak, rich mushroom gravy, slow-cooked with onions and herbs. Savory comfort food with minimal prep.
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# Ingredients:
01 -
6 cube steaks, about 1.5 pounds
02 -
1 yellow onion, diced
03 -
8 oz 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, homemade herb and garlic seasoning, and paprika. Pour the mixture over the steaks in the slow cooker.
03 -
Cover the slow cooker and cook on high for 3-4 hours or low for 6-8 hours until the meat is tender and cooked through.
04 -
An hour before the end of cooking time, mix cornstarch with an equal amount of water. Stir the slurry into the sauce, allowing it to heat through and thicken.
# Notes:
01 -
Store leftovers in the refrigerator for up to 3 days or freeze them for up to 3 months. Reheat on low in the microwave or on the stove.
02 -
Use a 5-quart oval slow cooker. If using a smaller slow cooker, halve the recipe.
03 -
If the gravy is too thin, add additional cornstarch slurry. For gravy that is too thick, add more beef broth and heat through.