Juicy, fork-tender cube steak slow-cooked in a rich onion and mushroom gravy pure comfort food that’s effortless to make and full of flavor.

Scale

2 lbs cube steak

1 medium onion, sliced

1 (10.5 oz) can cream of mushroom soup

1 (10.5 oz) can beef broth

1 packet onion soup mix

2 tbsp Worcestershire sauce

1 tsp garlic powder

1/2 tsp black pepper

2 tbsp cornstarch + 2 tbsp water (optional, to thicken)

Fresh parsley for garnish

1. In a slow cooker, layer sliced onions on the bottom.

2. Place cube steaks over the onions.

3. In a bowl, mix cream of mushroom soup, beef broth, onion soup mix, Worcestershire sauce, garlic powder, and pepper.

4. Pour the mixture over the steaks, making sure they’re well coated.

5. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until steaks are tender.

6. If thicker gravy is desired, stir in cornstarch slurry during the last 30 minutes of cooking.

7. Garnish with fresh parsley and serve with mashed potatoes or rice.

Add sliced mushrooms for extra flavor.

Substitute cream of mushroom soup with cream of celery for a lighter option.

Leftovers taste even better the next day — the gravy thickens and deepens in flavor.

Keywords: slow cooker cube steak, tender beef recipe, crockpot dinner, onion gravy