The aroma of home-cooked meals always brings back fond memories of family dinners gathered around the table. I remember the warmth of my grandmother’s kitchen, where the smell of savory dishes filled the air, inviting us to sit down and share stories. One of my all-time favorites was her cubed steaks in gravy, slow-cooked to perfection. This recipe matters because it’s a comforting dish that brings a sense of togetherness and nostalgia. You’ll appreciate the tender meat and rich flavors that develop throughout the day. The best part? You can set it and forget it, allowing you to focus on what truly matters—sharing a meal with loved ones.
Why Make This Recipe
Making cubed steaks in a crockpot with gravy is an excellent choice for anyone looking for a hearty and comforting meal without spending hours in the kitchen. The slow cooking process allows the flavors to meld beautifully, resulting in tender meat bathed in a savory gravy. This recipe is perfect for busy weekdays or lazy weekends, as you can prepare everything in one pot and let the crockpot do the work. Not only is it simple, but the final dish is sure to satisfy everyone at your table.
How to Make Cubed Steaks in Crockpot with Gravy
Ingredients
- 2 lbs cubed steak
- 1 cup beef broth
- 1 can cream of mushroom soup
- 1 onion, sliced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Optional: mushrooms, for added flavor
- Optional: fresh parsley for garnish
Directions
- Place the cubed steaks in the crockpot.
- In a bowl, mix together the beef broth, cream of mushroom soup, sliced onion, minced garlic, salt, and pepper.
- Pour the mixture over the cubed steaks.
- If using, add mushrooms for extra flavor.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is tender.
- Serve garnished with fresh parsley if desired.
How to Serve Cubed Steaks in Crockpot with Gravy
Cubed steaks in gravy are versatile and can be served with a variety of sides. They pair wonderfully with mashed potatoes, rice, or egg noodles, allowing you to soak up the delicious gravy. A side of steamed vegetables or a simple green salad also complements the meal nicely, adding a touch of freshness.
How to Store Cubed Steaks in Crockpot with Gravy
If you have leftovers, let the cubed steaks cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing the leftover dish. Place it in a freezer-safe container, and it will last for up to 3 months. Just thaw and reheat when you’re ready to enjoy it again!
Tips to Make Cubed Steaks in Crockpot with Gravy
- For added flavor, sear the cubed steaks in a pan before adding them to the crockpot.
- Feel free to add vegetables like carrots or potatoes to make it a complete meal in one pot.
- Adjust the seasoning to your taste; add herbs like thyme or rosemary for a different twist.
- For a thicker gravy, you can mix a bit of cornstarch with water and stir it in during the last 30 minutes of cooking.
Variation
You can switch up the recipe by using a different type of soup, such as cream of celery or even a tomato-based soup for a tangy twist. You could also use chicken or pork chops instead of cubed steak for a different flavor profile.
FAQs
1. Can I use frozen cubed steak?
Yes, you can use frozen cubed steak; just increase the cooking time by an hour for best results.
2. Can I make this recipe ahead of time?
Absolutely! You can prepare everything in advance and cook it when you’re ready. Just store the ingredients in the fridge until you’re ready to set the crockpot.
3. Is the gravy thick?
The gravy is typically quite rich and flavorful but can be thickened further if desired. Just add a cornstarch slurry as mentioned in the tips section.
Cubed Steaks in Crockpot with Gravy
Ingredients
Method
- Place the cubed steaks in the crockpot.
- In a bowl, mix together the beef broth, cream of mushroom soup, sliced onion, minced garlic, salt, and pepper.
- Pour the mixture over the cubed steaks.
- If using, add mushrooms for extra flavor.
- Cover and cook on low for 7-8 hours or high for 4-5 hours until the meat is tender.
- Serve garnished with fresh parsley if desired.
