INGREDIENTS
2 lb. cube steak approximately 4 pieces (907 g)
2 tsp. kosher salt
1½ tsp. freshly ground black pepper
2 tsp. garlic powder
2 large yellow onions sliced into 1/4″ rings
1 packet 2 oz. onion soup mix
1 cup low-sodium beef broth
¼ cup cold water
2 tbsp. cornstarch
Buttered egg noodles for serving
INSTRUCTIONS
Begin by placing the cube steak in the slow cooker. Season it with kosher salt, freshly ground black pepper, and garlic powder. Add the sliced onions and onion soup mix to the slow cooker as well.
Pour the low-sodium beef broth over the steak and onions, ensuring they are well-coated.
Set the slow cooker to cook on low heat for 8 hours, allowing the flavors to develop and the meat to become tender.
About an hour before serving, prepare the cornstarch mixture. In a small bowl, combine the cold water and cornstarch, stirring until the cornstarch is fully dissolved.
Pour the cornstarch mixture into the slow cooker and mix it well with the cooking liquid. Increase the heat setting to high and continue cooking until the gravy thickens, stirring occasionally to prevent lumps.
Once the gravy reaches the desired consistency, your Crockpot Cube Steak is ready to be savored!
Serve the cooked steaks over a bed of buttered egg noodles, allowing the creamy pasta to soak up the delectable gravy. For an extra touch, garnish with a sprinkle of freshly ground black pepper to enhance the flavors.
NOTES
Feel free to add your favorite herbs or spices to elevate the flavors even further. Thyme or rosemary would be excellent choices.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of beef broth if needed.