Prepped in minutes, this slow-cooker cube steak is a perfect weeknight meal! Savor tender, flavorful cube steaks with mushroom onion gravy! No onion soup mix or cream of mushroom soup needed!
In a small bowl combine steak seasonings and set aside.
In a medium bowl whisk together the beef broth (2 cups), cornstarch (2 tablespoons) (or alternative) along with the beef bouillon (1 tsp/1 cube), onion powder (1 tsp), garlic powder (½ tsp) and Worcestershire sauce (2 tsp), set aside.
If desired, place cube steak between two pieces of plastic wrap and using meat tenderizer, pound until ½ inch thin. Rub the meat seasoning evenly over both sides of the steaks, then sprinkle the flour (3 tablespoons) over the steaks. Meanwhile, heat a skillet over medium-high heat and add 2 TBL oil and heat until shimmering. Add cube steaks and sear each side 2-3 minutes until a nice crust has formed. Remove to a plate.
Add 2 tablespoons of butter to the pan and saute the onions and mushrooms until softened and slightly caramelized, scraping the bottom to get all of the flavor. Cook 5-10 minutes or so. Add a splash of the gravy mixture if there are brown bits still stuck to the bottom of the pan.
Pour half the onion mixture into a 6-7 quart crockpot, add the steaks and any accumulated juices to the crockpot in as close to a single layer as possible. Add the balance of the onions and mushrooms. Pour the gravy mixture over, cover and set the time LOW 7-8 hours or HIGH 3-4 hours (tho, low is best).
When time is up, remove steaks to a plate and cover to keep warm. Swirl cold butter into gravy stirring until melted. Serve immediately over rice, noodles, or mashed potatoes or mashed cauliflower.
Notes
Stovetop Cube Steak If you prefer the faster, stovetop method. Proceed with recipe up until removing the onions, keep the onions in the pan and add the gravy mixture, scraping the bottom of the pan and bring to a simmer.Return the steaks and any juices to the pan, spooning a little gravy mixture over the top. Partially cover with lid and simmer for 5 minutes until the gravy is thickened and steaks are cooked. When the steaks are cooked to your liking, remove from heat and add 2 tablespoons cold butter to the gravy, stirring until silky and smooth.Serve with mashed potatoes or mashed cauliflower and broccoli and sweet potatoes for a delicious winter comfort meal.Keto (Low-Carb) Crockpot Cube Steak Use almond flour in place of the regular flour or omit it altogether. Whisk 1/4 teaspoon xanthan gum in place of the cornstarch into the gravy mix or mix in just before serving to thicken if desired.Storage TipsStore leftovers in an airtight container up to 3 days in the fridge or up to 3 months in the freezer.