Ingredients
Equipment
Method
- Season the beef: Pat the cube steaks dry with paper towels. Season both sides evenly with kosher salt, black pepper, and garlic powder.
- Sear the cube steaks: Heat the oil in a large skillet over medium-high heat. Sear the cube steaks for about 2–3 minutes per side, until nicely browned. They do not need to be cooked through. Transfer them to the Crock Pot.
- Cook the vegetables: Reduce the heat slightly and add the butter to the same skillet. Add the sliced mushrooms and onions. Cook for 4–6 minutes, stirring occasionally, until the mushrooms begin to brown and the onions soften. Add the minced garlic and cook for another 30–60 seconds.
- Make the gravy base: Sprinkle the flour over the mushroom and onion mixture. Stir continuously for about 1 minute. Slowly pour in the beef broth while whisking to prevent lumps. Add the Worcestershire sauce, thyme, rosemary, and optional smoked paprika.
- Transfer to the Crock Pot: Pour the mushroom gravy mixture over the cube steaks. Arrange the mushrooms and onions around and over the beef.
- Slow cook: Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the cube steaks are fork-tender.
- Adjust the gravy: Carefully remove the cube steaks. Stir the gravy and taste for seasoning. If the gravy needs to be thicker, transfer it to a saucepan and simmer until reduced, or use a small amount of appropriate thickener.
- Make it creamy, if desired: For a richer variation, stir in up to ½ cup heavy cream during the final 15–20 minutes of cooking.
- Finish and serve: Return the cube steaks to the gravy. Spoon the mushroom gravy generously over the beef and garnish with fresh parsley. Serve immediately with mashed potatoes, rice, egg noodles, or your favorite vegetables.
Notes
For the best flavor: Searing the cube steaks before slow cooking is highly recommended because it adds a deeper browned, savory flavor.
For extra-tender beef: Use the LOW setting when possible and allow the cube steaks enough time to become fork-tender.
Mushroom options: Cremini or white button mushrooms work particularly well. A combination of mushrooms can provide even more depth of flavor.
Gluten-free option: Replace the all-purpose flour with a certified gluten-free thickener and make sure the beef broth and Worcestershire sauce are gluten-free.
Lower-carb option: Replace the flour with a low-carb thickening alternative and serve with mashed cauliflower or roasted vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Cool completely and freeze the beef together with the gravy in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Serving suggestion: Serve over creamy mashed potatoes to soak up the rich mushroom gravy, or use buttered egg noodles, rice, or roasted vegetables for an equally satisfying meal.
For extra-tender beef: Use the LOW setting when possible and allow the cube steaks enough time to become fork-tender.
Mushroom options: Cremini or white button mushrooms work particularly well. A combination of mushrooms can provide even more depth of flavor.
Gluten-free option: Replace the all-purpose flour with a certified gluten-free thickener and make sure the beef broth and Worcestershire sauce are gluten-free.
Lower-carb option: Replace the flour with a low-carb thickening alternative and serve with mashed cauliflower or roasted vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Freezing: Cool completely and freeze the beef together with the gravy in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
Serving suggestion: Serve over creamy mashed potatoes to soak up the rich mushroom gravy, or use buttered egg noodles, rice, or roasted vegetables for an equally satisfying meal.