Slow-Cooker Cubed Steak

Name: Slow-Cooker Cubed Steak
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 3 h 40 min
Yield: 4 servings
Ingredients: 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted; 1-1/2 cups beef broth, divided; 1 envelope (1 ounce) onion soup mix; 4 beef cubed steaks (6 ounces each); 2 tablespoons cornstarch; Cooked egg noodles or mashed potatoes, optional

Total Time Prep: 10 min. Cook: 1-1/2 hours

Yield 4 servings

Test Kitchen Approved

This slow-cooker cubed steak recipe requires scarcely 10 minutes of hands-on work and yields tasty, tender meat every time.

Ingredients

2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups beef broth, divided
1 envelope (1 ounce) onion soup mix
4 beef cubed steaks (6 ounces each)
2 tablespoons cornstarch
Cooked egg noodles or mashed potatoes, optional

Directions

In a 6-quart slow cooker, stir together the soup, 1 cup broth and onion soup mix until combined. Add the cubed steaks. Cook on high 3 hours or low 6 hours.
In a small bowl, whisk together the remaining 1/2 cup broth and cornstarch until dissolved. Stir in the cornstarch mixture; cook until the sauce is thickened, 30-35 minutes longer. Serve over egg noodles or mashed potatoes, if desired.

Nutrition Facts

1 steak with gravy: 381 calories, 13g fat (3g saturated fat), 101mg cholesterol, 2118mg sodium, 20g carbohydrate (2g sugars, 3g fiber), 41g protein.

Easy and inexpensive, this recipe is perfect for those busy nights when you want something delicious yet simple. Tender steak is covered in a thick gravy sauce that uses cream of mushroom soup, beef broth and onion soup mix to give it that comforting taste. —Julie Andrews, Rockford, Michigan

Recipe Creator