Description
This Crockpot Cubed Steak recipe offers tender, flavorful beef cooked slowly in a rich and savory French onion and tomato gravy. Perfect for an easy, comforting meal served over mashed potatoes or rice, this dish combines a quick flour coating and a brief skillet sear with slow cooking to achieve melt-in-your-mouth results.
Ingredients
Scale
Beef and Coating
- 1 1/2 pounds beef cube steak
- Salt and pepper, to taste
- 1/4 cup flour
- 1/2 teaspoon garlic powder
- 2 tablespoons vegetable oil
Gravy Mixture
- 10.5 oz can condensed French onion soup
- 1 can water or beef broth (about 10.5 oz)
- 1 packet au jus gravy mix envelope
- 28 ounce can diced tomatoes with juice
- 1/2 tablespoon Worcestershire sauce
Instructions
- Prepare the Flour Mixture: In a shallow container or bowl, mix together the flour and garlic powder evenly. This will be used for coating the cube steak.
- Season and Coat the Steak: Sprinkle both sides of the cubed steak with salt and pepper. Then dip each piece and thoroughly coat both sides with the seasoned flour mixture.
- Sear the Steak: Heat the vegetable oil in a medium skillet over medium-high heat. Add the breaded cube steak pieces and cook for about 2 minutes on each side until crispy and golden brown. This seals in flavor and adds texture.
- Mix the Gravy Base: In the bottom of a 6-quart slow cooker, combine the condensed French onion soup, one can of water or beef broth, the packet of au jus gravy mix, diced tomatoes with juice, and 2 shakes (approximately 1/2 tablespoon) of Worcestershire sauce. Stir well to combine.
- Combine Steak and Gravy: Place the seared cube steak pieces into the slow cooker, submerging them in the prepared gravy mixture.
- Slow Cook: Cover the crockpot with its lid and cook on medium for 6 to 8 hours, or until the meat is tender and flavorful.
Notes
- For best results, use a 6-quart crockpot to ensure proper cooking volume and heat circulation.
- The initial skillet searing step adds flavor and texture but can be skipped for a faster prep; however, the steak may be less crispy.
- Serve the cubed steak with mashed potatoes, rice, or egg noodles to soak up the delicious gravy.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- You can substitute beef broth for water to increase richness in the gravy mixture.
