Easy Slow Cooked Smothered Cubed Steak

Photo from Melissa
Southern Style Kitchen

Winter is back. It was blustery and cold today. Which makes for a perfect crock pot, comfort food kinda meal.

I have made several cube steak in gravy types of slow cooker meals. They all really call for the same type of ingredients. This recipe included an ingredient I've only used once, maybe twice before, Cream of Mushroom and Roasted Garlic soup. Whoa. I may start using that anytime a recipe calls for Cream of Mushroom soup. Surprisingly flavorful.

What I changed or didn't do?

1. No bell peppers. Blech.
2. I misread the ingredient for the au jous pack. I didn't know there was a "gravy" version of au jous. And maybe there isn't a difference from regular au jous mix. Do be careful though when salting your food when using a packet like this. They usually contain a lot of salt in them. I didn't add any extra salt at all to the mixture. I used season salt on the cube steaks; sparingly. 

Easy Slow Cooked Smothered Cubed Steak

Recipe from Melissas Southern Style Kitchen

Serves 8

• 2 1/2 lb cubed sirloin steak (6-8 medium-size pieces)
• 1/3 c all-purpose flour (Season with 1/4 tsp each salt, black pepper and smoked paprika)
• olive oil
• 1 medium green bell pepper seeded and sliced
• 1 medium sweet onion sliced
• 1 8 oz container sliced baby portabella mushrooms
• 1 10 3/4 oz can cream of mushroom and roasted garlic soup OR classic cream of mushroom soup
• 1 1/2 c low sodium beef broth
• 1 0.6 oz packet Knorr Au Jus gravy mix
• 2 Tbsp A-1 steak sauce
• 1 Tbsp chopped flat leaf parsley
• 1 tsp steak seasoning blend i.e. Chicago, Montreal, Meat Magic
• 1/4 tsp dried thyme
• salt and black pepper to taste
• 1 Tbsp flour, plus additional as needed to thicken sauce

Spray the crock of a 6 quart slow cooker with cooking spray.

Dust the cube steaks with flour seasoned with salt, pepper and paprika.

In a large skillet over medium-high heat, brown both sides of the steaks in olive oil for 1 minute per side then arrange in the bottom of the slow cooker. Do not cook through.

To the pan, add soup, beef broth, au jus packet, steak sauce, parsley, steak seasoning and thyme. Whisk off the heat scraping all of the brown bits off the bottom of the pan. Whisk in 1 Tbsp of flour. Taste and adjust the salt and black pepper, if needed.

Arrange vegetables on top of steak, then drizzle gravy on top. Cover and cook on low for 6 -7 hours or until fork tender.

Serve immediately over rice, egg noodles or mashed potatoes.