Description
Tender cube steak cooks slowly in a rich mushroom and onion gravy, then gets served over egg noodles for an easy, comforting family dinner.
Ingredients
Scale
- 1 1/2 pounds cube steak
- 1 packet onion soup mix, 1 ounce
- 2 cans cream of mushroom soup, 10.5 ounces each
- 1 cup beef broth
- 12 ounces egg noodles
- 1/2 cup water
- 2 tablespoons cornstarch
Instructions
- Place the cube steak in a 6-quart crock pot.
- Add the onion soup mix, cream of mushroom soup, and beef broth.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the steak becomes tender.
- About 1 hour before serving, whisk the cornstarch and water together in a small bowl until smooth.
- Stir the cornstarch mixture into the crock pot.
- Cook on high for 1 additional hour, until the gravy thickens.
- Meanwhile, cook the egg noodles according to the package directions.
- Serve the cube steak and gravy over the cooked egg noodles.
Notes
- Brown the cube steak for 1 to 2 minutes per side before slow cooking for deeper flavor.
- Add sliced mushrooms or a splash of Worcestershire sauce for extra savory flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze the steak and gravy for up to 3 months, but prepare fresh noodles when serving.
- Prep Time: 10 minutes
- Cook Time: 9 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 443
- Sugar: 3
- Sodium: 1280
- Fat: 18
- Saturated Fat: 7
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 34
- Cholesterol: 95