Plated cube steak over mashed potatoes with mushroom gravy
Plated cube steak over mashed potatoes with mushroom gravy
If you don’t have fresh mushrooms, you can omit them entirely and the recipe will still work; the gravy will simply be smoother and a bit thicker. For a lighter version, use reduced-sodium condensed soup and a low-sodium onion soup mix, and taste before adding any additional salt. You can also trim more visible fat from the cube steaks to reduce richness, though some fat helps keep the meat tender. If you need to stretch the meal, add thickly sliced onions under the mushrooms or a handful of baby carrots around the edges of the slow cooker.
Food safety tips: Keep raw cube steak refrigerated until you’re ready to assemble the slow cooker, and wash your hands, cutting board, and knife thoroughly after handling raw meat. Do not leave the meat or finished dish at room temperature for more than 2 hours (or 1 hour if your kitchen is very warm). Always cook on the LOW or HIGH settings recommended by your slow cooker; do not use the “keep warm” setting for cooking from raw. The cube steak should reach at least 145°F internally, though with this style of braise it will typically be much higher by the time it is fork-tender. Once cooked, refrigerate leftovers within 2 hours in shallow containers, and reheat gently on the stovetop or in the microwave until steaming hot throughout before serving.
