slow-cooked cube steak

 Slow cooking is a fantastic method for cube steak, transforming a tougher cut into a tender, flavorful meal. Here are a few excellent methods and recipes for slow-cooked cube steak.

Method 1: Classic “Smothered” Slow Cooker Cube Steak

This is the most popular method, resulting in incredibly tender steak smothered in a rich, savory gravy.

Ingredients:

• 2 lbs cube steak

• 1 large onion, sliced

• 8 oz mushrooms, sliced (optional)

• 2 cloves garlic, minced

• 1 (10.5 oz) can cream of mushroom soup (or cream of celery/golden mushroom)

• 1 packet (0.87 oz) brown gravy mix

• 1 cup beef broth

• 1 tbsp Worcestershire sauce

• 2 tbsp vegetable oil

• Salt and black pepper to taste

• All-purpose flour for dredging (about ½ cup)

Instructions:

1. Dredge and Brown: Pat the cube steaks dry with a paper towel. Season both sides generously with salt and pepper. Dredge each piece in flour, shaking off the excess. Heat oil in a large skillet over medium-high heat and brown the steaks for 2-3 minutes per side. Do this in batches to avoid overcrowding. This step is crucial for building flavor.

2. Layer the Slow Cooker: Place the sliced onions (and mushrooms if using) in the bottom of the slow cooker. Add the minced garlic. Arrange the browned cube steaks over the bed of onions.

3. Make the Gravy: In a medium bowl, whisk together the cream of mushroom soup, gravy mix, beef broth, and Worcestershire sauce until smooth.

4. Cook: Pour the gravy mixture evenly over the steaks. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The steak is done when it is extremely tender and easily pulls apart.

5. Thicken (Optional): If you prefer a thicker gravy, you can make a slurry. Mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir this into the slow cooker during the last 30 minutes of cooking, turn to HIGH, and let it bubble until thickened.

6. Serve: Serve the steaks and gravy over mashed potatoes, rice, or egg noodles. The gravy is the best part!

Method 2: “Mississippi Cube Steak” (A Flavor Bomb)

This trendy recipe uses the famous “Mississippi Pot Roast” ingredients for an incredibly flavorful and easy dish.

Ingredients:

• 2 lbs cube steak

• 1 packet (0.87 oz) au jus gravy mix

• 1 packet (0.4 oz) ranch dressing mix

• ½ cup unsalted butter (1 stick), sliced

• 8-10 pepperoncini peppers

• ¼ cup pepperoncini juice (from the jar)

Instructions:

1. Brown (Optional but Recommended): Brown the floured cube steaks as described in Method 1 for added depth of flavor.

2. Combine: Place the steaks in the slow cooker. Sprinkle the au jus and ranch seasoning packets evenly over the meat. Place the slices of butter on top. Scatter the pepperoncini peppers around and pour in the pepperoncini juice.

3. Cook: Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The steak will be fall-apart tender and packed with tangy, savory, and buttery flavor.

4. Shred or Serve Whole: You can serve the steaks whole or shred them with two forks right in the pot. Serve on hoagie rolls for sandwiches or over mashed potatoes.

Method 3: Oven-Braised Cube Steak

If you don’t have a slow cooker, braising in the oven works beautifully.

Ingredients:

• Use the ingredients from Method 1 or 2.

Instructions:

1. Preheat Oven: Preheat your oven to 300°F (150°C).

2. Brown and Sauté: Follow step 1 from Method 1 to brown the steaks. Set them aside. In the same skillet, sauté the onions and mushrooms until softened.

3. Deglaze: Add a splash of beef broth to the hot skillet to scrape up all the browned bits (this is pure flavor).

4. Braise: In a large Dutch oven or oven-safe baking dish with a lid, combine the steaks, sautéed veggies, and gravy mixture. Cover tightly with a lid or foil.

5. Cook: Place in the preheated oven and bake for 2 – 2 ½ hours, or until the meat is very tender.

Key Tips for Success:

• Don’t Skip the Browning: Taking a few minutes to brown the dredged cube steak adds a rich, deep flavor that you can’t get from just adding it raw to the pot.

• Low and Slow is Key: Cube steak needs time for the connective tissue to break down. Cooking on the LOW setting of your slow cooker yields the most tender result.

• Gravy is Gold: The gravy made from the cooking liquid is incredible. Serve with something to soak it all up!

• Storage: Leftovers will keep in an airtight container in the refrigerator for 3-4 days. The flavors often meld and taste even better the next day.

Enjoy your meal! This is comfort food at its finest.