There is a special kind of comfort in a slow cooker supper that asks very little of you and still comes out tasting like Sunday dinner. Around here, cube steak has long been a thrifty Midwestern favorite, and since it is already tenderized, it takes especially well to a low, gentle cook with pantry staples. This is the sort of recipe a busy farm wife, working mother, or anybody with a full day ahead can set up in minutes and come home to something rich, hearty, and full of old-fashioned flavor.
Spoon this over mashed potatoes, buttered egg noodles, or plain white rice so none of that savory gravy goes to waste. A side of green beans, sweet corn, or a simple garden salad fits right in, and if you have a pan of biscuits or a slice of warm bread, you will be glad to have it at the table for sopping up every last bit.
Slow Cooker 4-Ingredient Smothered Cube Steak
Servings: 4 to 6
Ingredients
4 to 6 raw cube steaks, about 2 pounds total
Directions
1. Lay the raw cube steaks in the bottom of the slow cooker insert in an even layer, overlapping slightly if needed.
2. In a medium bowl, stir together the cream of mushroom soup, dry onion soup mix, and water until smooth.
3. Pour the soup mixture evenly over the cube steaks, making sure the meat is well covered.
4. Cover and cook on low for 4 to 5 hours, until the cube steaks are very tender and the gravy is hot and savory. Give the gravy a gentle stir before serving.
Variations & Tips
For extra gravy: If your family likes plenty of sauce for potatoes or noodles, add an extra 1/4 to 1/2 cup water before cooking. The gravy will be a little looser but still full of flavor.
For best texture: Try not to cook much past the 5-hour mark on low. Cube steak gets beautifully tender in the slow cooker, but too long can make the meat break apart more than you may want for serving whole pieces.
To keep it from sticking: A light spray of cooking oil in the insert is helpful if your slow cooker tends to run hot. It is not required, but it can make cleanup easier.
Make it heartier: Serve the steaks over mashed potatoes, egg noodles, or rice to stretch the meal a little further. That is an old country trick that turns a simple meat dish into a full and satisfying supper.
Mushroom lover's touch: If you want a little more body in the gravy, stir in a handful of sliced mushrooms during the last hour of cooking. It steps beyond the four-ingredient version, but it is mighty good.
