If you’re looking for a comforting, hearty meal, this Slow Cooker Cubed Steak with Gravy is perfect. The slow cooker tenderizes the cubed steak, while the combination of beef broth, cream of mushroom soup, and onion soup mix creates a rich and savory gravy. This dish is ideal for busy days, as the slow cooker does most of the work. Serve it with mashed potatoes, rice, or over egg noodles for a complete, satisfying meal. Let’s get started!
Ingredients
1 to 1.5 pounds cubed steak (about 4 to 6 pieces)
Salt and pepper to taste
1/2 cup all-purpose flour (for dredging)
2 tablespoons vegetable oil
2 cups beef broth
1 can (10.75 ounces) cream of mushroom soup
1 packet onion soup mix
1 onion, thinly sliced (optional)
1 teaspoon garlic powder (optional)
1/2 teaspoon dried thyme (optional)
Fresh parsley, chopped for garnish (optional)
Instructions
Step 1: Season and Dredge the Cubed Steak
Season the cubed steak with salt and pepper on both sides. Dredge each piece of steak in all-purpose flour, making sure to shake off any excess. The flour will help thicken the gravy and give the steak a nice crust when seared.
Step 2: Brown the Steak
In a large skillet, heat 2 tablespoons of vegetable oil over medium-high heat. Once hot, add the floured cubed steak to the skillet in batches, cooking for about 2-3 minutes per side, or until each piece is browned. You’re not cooking the steaks all the way through, just giving them a nice sear for added flavor. Once browned, transfer the cubed steak to your slow cooker.
Step 3: Prepare the Gravy Mixture
In the same skillet used to brown the steak, add the beef broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for a couple of minutes. In a bowl, combine the cream of mushroom soup, onion soup mix, garlic powder, and dried thyme (if using). Add this mixture to the beef broth in the skillet and stir until well combined. The gravy should be thick and flavorful.