For a long time, I had no idea what a cube steak was, so I never cooked with it. Then, I found out that it’s the most commonly used cut of meat for chicken fried steak, so if it’s used for that, it can’t be all that bad, right?
Cube steak is a simple cut of beef, usually a top round or top sirloin, that’s been tenderized using a meat tenderizer or an electric meat tenderizer. The name refers to the shape of the indentations left by that process, which is called “cubing.” See? Nothing to be afraid of.
A top round or top sirloin isn’t the most tender cut of beef to begin with, so this process helps things along. Slow cooking also helps tenderize the meat, as in this recipe for a slow cooked cube steak with gravy. You can serve this over rice or mashed potatoes like the recipe calls for, but my boys also like it over egg noodles.
Slow Cooker Cube Steak with Gravy
1 cube steak family pack (includes about 6)
2 cans reduced fat and/or low-sodium cream of mushroom soup
1 pkg dry onion soup mix
3/4 cup water
salt and pepper, to taste
Place cube steaks in a slow cooker. Stir all other ingredients together and pour over meat. Cover and cook on low setting all day. Serve over rice or mashed potatoes.
Nutritional Information: Calories Per Serving: 643, Calories from Fat: 155, Fat: 17 g, Trans Fat: 0 g (5 g Saturated Fat), Cholesterol: 258 mg, Sodium: 1347 mg, Potassium: 1048 mg, Carbohydrates: 11 g, Fiber: 2 g, Sugar: 1 g, Protein: 104 mg
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