Ingredients
Scale
- 4 cube steaks (about 1.5 lbs)
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp vegetable oil
- 1 (10.5 oz) can condensed cream of mushroom soup
- 1 (10.5 oz) can condensed golden mushroom soup
- 1 cup beef broth
- 1 medium onion, sliced
- 3 carrots, sliced
- 3 celery stalks, sliced
- 2 cloves garlic, minced
Instructions
- Season flour with salt, pepper, garlic powder, and onion powder. Dredge cube steaks in the mixture.
- Heat oil in a skillet over medium-high heat. Sear steaks 2–3 minutes per side until golden brown.
- Place seared steaks, sliced onion, carrots, celery, and garlic into the slow cooker.
- Stir together soups and beef broth; pour evenly over meat and vegetables.
- Cook on LOW for 7–8 hours or on HIGH for 4–5 hours, until steak is fork-tender.
- Serve warm — optionally over mashed potatoes or egg noodles.
Notes
- For thicker gravy, mix 1 tbsp cornstarch with 2 tbsp cold water and stir in during the last 30 minutes of cooking.
- Use low-sodium broth and soups to control salt content.
- Cube steak is pre-tenderized, but slow cooking ensures maximum tenderness.
- Prep Time: 15 minutes
- Cook Time: 7 hours 0 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: Contains Gluten; Contains Dairy
Nutrition
- Serving Size: 1 steak with 1/4 cup gravy & 1/2 cup veggies
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
