This recipe for Slow Cooker Amish Cube Steak with Brown Gravy is the epitome of comfort food. It transforms an inexpensive cut of meat into something incredibly tender and flavorful, swimming in a rich, savory gravy that’s perfect over mashed potatoes or egg noodles. It’s a “set it and forget it” meal that tastes like you spent hours in the kitchen.
Slow Cooker Amish Cube Steak with Brown Gravy
This dish is hearty, satisfying, and budget-friendly. The slow cooking process does all the work, breaking down the cube steak until it’s fork-tender.
Ingredients
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2 lbs (900g) cube steak (typically 4-6 pieces)
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1/2 cup all-purpose flour (for dredging)
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon paprika
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Salt and freshly ground black pepper, to taste
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2-3 tablespoons olive oil or vegetable oil (for browning)
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1 large yellow onion, thinly sliced
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2 (10.5 oz) cans condensed French Onion soup (like Campbell’s)
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1 (10.5 oz) can condensed cream of mushroom soup
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1/2 cup water or beef broth (for thinning, if desired)
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Fresh parsley, chopped (for garnish)
Instructions
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Prepare the Cube Steak: Pat the cube steak pieces dry with paper towels. This helps the flour stick better. In a shallow dish, combine the flour, garlic powder, onion powder, paprika, and a generous pinch of salt and pepper. Dredge each piece of cube steak in the seasoned flour, shaking off any excess. Set the coated steaks aside on a plate.
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Brown the Meat (Crucial Step!): Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place 2-3 pieces of the floured cube steak in the pan, being careful not to overcrowd. Sear for 2-3 minutes per side, until a deep golden-brown crust forms. This browning adds a tremendous amount of flavor to the final gravy. Transfer the browned steaks to the slow cooker. Repeat with the remaining steaks, adding a little more oil if needed.
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Sauté the Onions (Optional but Recommended): In the same skillet, reduce the heat to medium. Add the sliced onions and cook for 3-4 minutes, scraping up any browned bits (fond) from the bottom of the pan. This incorporates all that great flavor into the dish. If the pan is too dry, add a tablespoon of water or broth. Transfer the slightly softened onions to the slow cooker, scattering them over and around the meat.
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Make the Gravy: In a medium bowl, whisk together the two cans of French Onion soup and the can of cream of mushroom soup until smooth. Do not add any extra water at this point unless you prefer a thinner gravy. Pour the soup mixture evenly over the cube steaks and onions in the slow cooker.
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Slow Cook: Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The steak is done when it is fall-apart tender and easily shreds with a fork.
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Finish and Serve: Gently stir the gravy. If the gravy seems too thick for your liking, you can stir in the 1/2 cup of water or beef broth until it reaches your desired consistency. Taste the gravy and adjust seasoning with salt and pepper if needed. Be cautious with salt, as the soups are already quite salty.
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Garnish and Serve: Serve the cube steak and gravy hot, spooned generously over mashed potatoes, egg noodles, or white rice. Garnish with a sprinkle of fresh chopped parsley for a touch of color and freshness.
Tips for the Best Cube Steak
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Don’t Skip the Browning: This is the most important step. It creates a Maillard reaction on the meat, which builds a deep, savory flavor base for the entire dish that you just can’t get from the slow cooker alone.
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Tenderizing: Cube steak is already tenderized by the butcher (run through a machine that cubes and breaks down the connective tissue). The slow cooking makes it incredibly tender, so you don’t need to pound it further.
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Gravy Consistency: The gravy will be quite thick at the end of cooking due to the flour from dredging and the condensed soups. This is perfect for spooning over potatoes. If you prefer a thinner gravy, simply stir in some beef broth or milk at the end until it’s right for you.
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Make it Your Own:
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Mushrooms: Add an 8 oz package of sliced mushrooms to the skillet with the onions for an earthier flavor.
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Herbs: Add a couple of sprigs of fresh thyme or rosemary to the slow cooker for an aromatic note.
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Richness: For an even richer gravy, stir in a 1/2 cup of sour cream or heavy cream during the last 30 minutes of cooking.
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