I know that many of you, myself included, are used to preparing your cubed steak on top of the stove. Coating the steak with flour, frying it in the skillet, and then making gravy from the remnants. While, I don’t mind preparing it in this way, I have found that it never comes out as tender as I’d like it to (Enter my slow cooker). So I decided to slow cook it just to see what the result would be, and this how I did it.
The video says 6 hours, but because I had only 1.25 lbs of meat, I cooked it on low for about 5 hours.
1 pack of Cubed steak
1 1/2 cups of All-purpose flour (to batter the meat)
1 can of Cream of Mushroom Soup
1 packet of Au Jus Gravy
1/2 sliced onion
2 cans of water (use the soup can)
Season the meat with the Morton Nature’s Season, coat the meat with flour, and then place the meat in a skillet with about 2 tablespoons of cooking oil (I use Canola Oil). Brown the meat (not completely cooking the meat) along with the sliced onion. After the cubed steak has been browned, place it, the onions, and all the dregs from the frying pan into the slow cooker.
Then in a bowl, mix the Au Jus packet, the Cream of Mushroom Soup, and 2 cans of water. Whip it with a whisk until it is smooth save the bits of mushrooms.
Put Cubed Steak and Mushroom Soup/ Au Jus mix in Slow Cooker.
Slow cook for 4-6 hours depending on the amount of Cubed Steak you have. The more meat you have extend the cooking time. Your house will smell so amazing!
Serve over rice with green beans or cabbage, and enjoy!
Happy Slow Cooking!