Cube steak, with its naturally tenderizing process, is a fantastic choice for slow cooking. Paired with the rich, savory comfort of cream of mushroom soup, this recipe delivers a melt-in-your-mouth experience that’s perfect for a cozy weeknight dinner or a satisfying weekend meal. This recipe focuses on maximizing flavor and ensuring a tender outcome every time.
What Makes This Cube Steak Recipe Different?
Many cube steak recipes rely heavily on the cream of mushroom soup for flavor, resulting in a somewhat one-dimensional dish. This recipe elevates the experience by incorporating additional seasonings and techniques to create a more complex and nuanced flavor profile. We'll focus on building layers of flavor through browning the steak before slow cooking and adding a touch of acidity to balance the richness of the soup.
Ingredients You'll Need:
- 1.5 lbs cube steak, about 1-inch thick
- 1 tbsp olive oil
- 1 tbsp all-purpose flour
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- 1 (10.75 oz) can condensed cream of mushroom soup
- ½ cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce (or tamari for gluten-free)
- 1 tsp dried thyme
- ½ cup sliced mushrooms (fresh or canned) – optional, but recommended!
Instructions for Slow Cooker Perfection:
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Sear the Steak: Heat olive oil in a large skillet over medium-high heat. Season the cube steaks generously with salt, pepper, garlic powder, and onion powder. Sear each steak for 2-3 minutes per side until nicely browned. This step is crucial for developing rich flavor and a beautiful crust.
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Layer in the Slow Cooker: Lightly flour the seared steaks. Place them in your slow cooker.
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Create the Sauce: In a bowl, whisk together the cream of mushroom soup, beef broth, Worcestershire sauce, soy sauce, thyme, and sliced mushrooms (if using). Pour this mixture over the steaks in the slow cooker.
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Slow Cook to Tenderness: Cook on low for 6-8 hours, or on high for 3-4 hours, or until the steak is incredibly tender and easily shreds with a fork.
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Serve and Enjoy: Serve the cube steak over mashed potatoes, rice, egg noodles, or your favorite side dish. The creamy sauce is delicious spooned over everything!
Frequently Asked Questions (FAQs)
Can I use frozen cube steak?
Yes, you can use frozen cube steak, but you'll need to increase the cooking time. Add about 1-2 hours to the total cooking time, checking for doneness with a fork.
What if I don't have cream of mushroom soup?
While cream of mushroom soup forms the base of this recipe, you could experiment with other creamy soups like cream of celery or cream of chicken. However, the flavor will be quite different. You could also make your own creamy mushroom sauce from scratch using mushrooms, butter, flour, and cream.
How can I make this recipe healthier?
To reduce the fat and sodium content, you could use low-sodium cream of mushroom soup, reduce the amount of oil used for searing, and add more vegetables like carrots or celery to the slow cooker.
Can I make this in an Instant Pot?
Yes! You can adapt this recipe for an Instant Pot. Sear the steaks as directed, then add all ingredients to the Instant Pot. Cook on high pressure for 30 minutes, followed by a 10-minute natural pressure release.
What are some variations I can try?
Get creative! Add different vegetables like onions, peppers, or green beans. Experiment with different herbs and spices – rosemary, sage, or paprika would all be delicious additions. You could also add a splash of red wine or sherry for extra depth of flavor.
This recipe is a starting point. Don't be afraid to experiment and find what works best for your taste! Enjoy your incredibly tender and flavorful slow cooker cube steak.
