Crockpot Cube Steak and Gravy (No Browning Needed)

Crockpot Cube Steak and Gravy

Whole cube steaks cook in brown gravy until a fork cuts through them easily, but the pieces still hold together for serving. There’s no skillet browning: whisk condensed soup, gravy mix, and broth together, then let the slow cooker do the braising.

Cook on LOW and start checking at 6 hours rather than waiting for a fixed finish time. Steak thickness and slow cookers vary. Before serving, whisk the gravy and make sure it coats a spoon; it may not need any extra thickening. Serve the steaks with mashed potatoes and green beans prepared separately.

Ingredients for Crockpot Cube Steak and Gravy

Makes 4 servings.

• 2 pounds beef cube steak, fully thawed (about 4 steaks; 910g)
• 1 can (10.5 ounces) reduced-sodium condensed cream of mushroom soup (298g)
• 1 packet reduced-sodium brown gravy mix (about 0.87–1 ounce; approximately 25g)
• 3/4 cup reduced-sodium beef broth
• 1/2 teaspoon onion powder
• 1 tablespoon chopped fresh parsley

Optional for thickening: 1 tablespoon cornstarch mixed with 1 tablespoon cold water.

For serving, if desired: About 3 cups prepared mashed potatoes and 3 cups cooked green beans for four plates. Prepare both separately; they do not go in the slow cooker.

How to Make Crockpot Cube Steak and Gravy

1. Arrange the steaks: Place the thawed cube steaks in a 4- to 6-quart slow cooker. Slight overlap is fine, but leave enough of each surface exposed for the gravy to reach it. Keep the steaks whole.
2. Add the gravy: Whisk the condensed soup, dry gravy mix, beef broth, and onion powder until no large pockets of dry mix remain. Do not add the extra water called for on the soup can or gravy packet. Pour the mixture over the steaks and spread it across their exposed surfaces. They should be coated but need not be submerged.
3. Cook on LOW: Cover and cook for 6–8 hours, beginning the tenderness check at 6 hours. A fork should cut through a steak readily, while the piece still holds together. If it resists the fork, cover and continue on LOW, checking periodically. Once tender, avoid cooking it well beyond that point.
4. Finish the gravy: Lift out the steaks carefully with a wide spatula or tongs. Whisk the gravy to bring any separated juices together. If it still does not coat the back of a spoon, mix the optional cornstarch and cold water, stir the slurry into the gravy, and cover. Cook on HIGH for about 20–30 minutes, until thickened, then return the steaks briefly to coat them.
5. Serve: Place the whole steaks on plates, overlapping them if desired. Spoon the brown gravy generously over them and sprinkle lightly with parsley. Add the separately prepared mashed potatoes and green beans alongside.

When Is Cube Steak Tender?

Judge the steaks by the fork test, not their appearance alone. If the fork meets resistance at 6 hours, the beef needs more time covered on LOW. When the fork cuts through easily, lift the steaks gently so they stay intact. Thinner steaks may be ready sooner than thicker ones, and slow cookers do not all cook at the same rate.

How to Adjust the Gravy

Whisk before deciding the gravy is too thin; cooking juices can settle apart during the long braise. It should flow easily while clinging to a spoon and the plated steaks. Soup and gravy-mix brands thicken differently, so use the cold-water cornstarch slurry only if whisking leaves the gravy too thin.

Ingredient Swaps and Salt

Condensed cream of chicken or cream of celery soup can replace the mushroom soup, though either may change the gravy’s flavor and brown color. Even reduced-sodium soup, broth, and gravy mix contribute salt. Taste the finished gravy before adding any more.

Slow-Cooker Questions

Can I start with frozen cube steak?

Thaw the steaks fully in the refrigerator before adding them to the slow cooker so they cook more evenly.

Can I cook the whole recipe on HIGH?

This recipe uses LOW for the braise; there is no reliable HIGH-setting equivalent for the full cook. HIGH is used only briefly if the finished gravy needs thickening.

For another gravy-rich dinner, try slow cooker Swedish meatballs.

Leftovers and Reheating

Refrigerate cooled steaks with their gravy in a covered container for up to 3 days. Reheat portions with gravy in the microwave or gently on the stovetop until hot, stirring the gravy if it looks separated.

If freezing leftovers, cool and package them promptly, then thaw in the refrigerator. The creamy gravy may change texture after freezing; whisk it during reheating.

Nutrition

Approximate nutrition per serving of beef and gravy, based on 4 servings: 440 calories, 54g protein, 20g fat, and 10g carbohydrates. Approximate values per 100g of finished beef and gravy: 135 calories, 16g protein, 6g fat, and 3g carbohydrates. Values vary with the steak, packaged ingredients, and cooking moisture loss. Optional slurry, mashed potatoes, and green beans are not included.