4-Ingredient Slow Cooker Beef Cubed Steaks
These 4-Ingredient Slow Cooker Beef Cubed Steaks cook low and slow in a creamy onion gravy until fork-tender. With no browning or chopping required, they are an easy, comforting dinner served over mashed potatoes, egg noodles, or rice.
Ingredients
- 2 pounds raw beef cubed steaks
- 1 10.5-ounce can condensed cream of mushroom soup Use undiluted regular condensed soup.
- 1 1-ounce packet dry onion soup mix
- 1 cup beef broth Low sodium if available.
Instructions
- Place the raw beef cubed steaks in the bottom of a 4- to 6-quart slow cooker, arranging them in a single layer if possible.
- In a medium bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and beef broth until mostly smooth.
- Pour the soup mixture evenly over the cubed steaks, making sure each piece is coated or touching the liquid.
- Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the cubed steaks are very tender and easy to cut with a fork.
- Gently stir the gravy around the steaks, taste it, and add a small pinch of salt and some black pepper only if needed.
- Serve the cubed steaks hot with plenty of gravy spooned over mashed potatoes, egg noodles, or steamed white rice.
Notes
Cool leftovers and transfer them to a shallow covered container within two hours. Refrigerate for 3 to 4 days. Reheat the steaks and gravy in a covered skillet over low heat, adding a splash of beef broth or water if needed, or microwave individual portions until steaming hot.
Nutrition
Calories: 430kcal
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