Slow Cooked Smothered Cubed Steak with Gravy

Course Beef, Main Course

Cuisine American, Southern

Keyword cubed-steak-recipes, slow-cooked-smothered-steak, smothered-steak-in-a-crockpot

Prep Time 15

Cook Time 7

Total Time 7 15

Servings servings

Calories 308kcal

Author Melissa Sperka

2 1/2 lb cubed sirloin steak (6-8 medium-size pieces)
1/3 cup all-purpose flour (Season with 1/4 tsp each salt, black pepper and smoked paprika)
olive oil
1 medium green bell pepper seeded and sliced
1 medium sweet onion sliced
1 8 oz container sliced baby portabella mushrooms
1 10 3/4 oz can cream of mushroom and roasted garlic soup OR classic cream of mushroom soup
1 1/2 cup low sodium beef broth
1 0.6 oz packet Knorr Au Jus gravy mix
2 Tbsp A.1. steak sauce
1 Tbsp chopped flat leaf parsley
1 tsp steak seasoning blend i.e. Chicago, Montreal, Meat Magic
1/4 tsp dried thyme
salt and black pepper to taste
1 Tbsp flour, plus additional as needed to thicken sauce

Spray the crock of a 6 quart slow cooker with nonstick cooking spray.
Dust the cube steaks with flour seasoned with salt, pepper and paprika.
In a large skillet over medium-high heat, brown both sides of the steaks in olive oil for 1 minute per side then arrange in the bottom of the slow cooker. (Do not cook through.) Arrange pepper, onion and mushrooms on top of steak.
Make Gravy: To the skillet add soup, beef broth, au jus packet, steak sauce, parsley, steak seasoning and thyme. Whisk off the heat scraping all of the brown bits off the bottom of the pan. Whisk in 1 Tbsp of flour. Taste and adjust the salt and black pepper, if needed.
Drizzle gravy on top. Cover and cook on low for 6 -7 hours or until fork tender.
Serve immediately over rice, egg noodles or mashed potatoes garnished with parsley.

Peppers: You can omit the pepper slices or use a different variety of bell peppers to suit your taste.

Mushrooms: You can use button mushrooms, cremini mushrooms or shiitake mushrooms. Use any variety of mushrooms that you enjoy. It's all about simplifying dinner so don't sweat the small stuff.

Salt: The au jus gravy mix will likely have ample salt for this entire dish. Taste before adding any additional salt to your steak. You could use brown gravy mix or onion soup mix in place of au jus.

Flour: You could use a cornstarch slurry at the end of cooking to thicken the sauce further. In a small bowl mix together equal parts cornstarch and cold water then stir it into the gravy, repeating as needed.

Soup Variations: You can use classic cream of mushroom soup or cream of mushroom with garlic soup for this recipe. Should you choose classic cream of mushroom soup, add 1 teaspoon of garlic powder or granulated garlic for more flavor. You could also use cream of chicken soup in a pinch.

Browning the Steak: After dusting with flour, I like to go the extra mile and brown the steak pieces on the stovetop before layering the ingredients in the slow cooker. If you're short on time, you may choose to skip the browning step. It adds another level of flavor that makes it worth the effort, if time allows. When skipping this step, simply whisk together the sauce ingredients in a medium bowl and pour over the top.

Servings: You can make as many steak pieces you like according to how many servings are needed.