Cube Steaks with Onion Gravy
Slow cooker cube steaks with onion gravy is a hands-off comfort meal where beef becomes fork-tender and releases into a rich, savory gravy without any browning or searing required.
⚡Slow Cooker
Slow cooker cube steaks with onion gravy is a hands-off comfort meal where beef becomes fork-tender and releases into a rich, savory gravy without any browning or searing required.
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Place the cube steaks in the bottom of a slow cooker.
Sprinkle the onion soup mix and brown gravy mix evenly over the steaks.
Top with the sliced onion.
Pour the cream of mushroom soup, cream of celery soup, and water over the onions.
Cover and cook on low for 6 hours, until the steak is tender.
Serve hot, garnished with fresh parsley, over mashed potatoes if desired.
Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet or slow cooker on low with a splash of broth to restore gravy consistency.
slow cooker (6–8 quart capacity recommended)
Yes. Brown the steaks in a skillet, add the onion, soups, and seasoning mixes, then cover and simmer 45–60 minutes until tender. Slow cooker saves time and effort.
Cook on low for 6–8 hours or high for 3–4 hours. The meat is done when it shreds easily with a fork.
Yes. Assemble the slow cooker insert with all ingredients (except fresh parsley), cover, and freeze for up to 3 months. Thaw overnight before cooking, or cook from frozen on low for 8–10 hours.
Mix 1–2 tablespoons cornstarch with 2 tablespoons cold water, stir into the slow cooker, and cook on high uncovered for 15–20 minutes until it reaches desired consistency.
Yes. Use 2 cans cream of onion soup, or 1 can each of cream of mushroom and cream of chicken. Avoid cream of tomato as it may curdle.
