Little Dairy On the Prairie

my perfectly stinky life

Main Dishes » Beef » Slow Cooker Cube Steak in Mushroom Sauce

Slow Cooker Cube Steak in Mushroom Sauce

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There are a lot of days when I have to help on the farm. By time I get in the house I’m tired and hungry. Thanks goodness for slow cookers! There’s nothing like coming home to the smell of Cube Steak simmering away in a divine mushroom sauce!

Talk about comfort food! Nothing says welcome home like the smell of fall apart beef in a mushroom sauce cooking in your slow cooker! Little Dairy on the Prairie

I come from several generations of farm women. My grandma used to work right along with my grandpa. She was and amazing truck driver, cattle worker, bookkeeper, bread baker and canner, among other things.  I always thought it was so cool that she could go outside in her grubbies and work then come home and get dolled up for some occasion.  I hope I’m like that! I love to go outside and help the boys on the farm. But I also like to get dressed up, once in a while, and feel somewhat pretty.

Nothing like coming home to fall apart tender cube steak in the slow cooker! Little Dairy on the Prairie

I will always remember the meals we used to have at grandma’s house. She always served bread and sliced cheese….at every meal! What a good lady!  How different her life would have been if she would have had owned a slow cooker. My family survives because I own a slow cooker. There are many days when I am working and don’t have an extra minute to think about dinner. When my boys walk through the door after doing their chores, they are HUNGRY! Trust me, something like chicken salad sandwiches is not going to satisfy them.

Let the slow cooker do the work for you! Cube steaks become for tender and are packed with flavor in this creamy mushroom sauce!

 They want something hearty, something to warm them up. Slow Cooker Cube Steaks smothered in mushroom sauce is one of those recipes that farm women have been passing down over the years. Comfort food like that hits the spot every time. The longer it cooks the more tender the cube steak gets, until it is falling apart. The mushroom sauce could be eaten alone with a spoon.

This is the work woman's dinner! It's ready whenever you are! Little Dairy on the Prairie

A recipe that gets better the longer it cooks, with no attention from me, is the kind of recipe I need. It allows me to satisfy my boys never ending hunger and still get my work done! By the way, I don’t go outside and help unless the weather is nice! Yes, I am a fair weather worker and I can get away with it because I have endless farm jobs to do in the house!

What is your go to recipe on those extra busy days?

Slow Cooker Cube Steak in Mushroom Sauce
 
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There are a lot of days when I have to help on the farm. By time I get in the house I'm tired and hungry. Thanks goodness for slow cookers! There's nothing like coming home to the smell of Cube Steak simmering away in a divine mushroom sauce!
Author:
Recipe type: Main Dishes, Beef
Cuisine: American
Serves: 6
Ingredients
  • 2 pounds cube steaks
  • ¼ c. flour
  • salt and pepper
  • 1 envelope Lipton's onion soup mix
  • 1 can cream of mushroom soup
  • 1 can milk
  • splash of Kitchen Bouquet (I mostly use it for added color, I usually add about a tsp.)
  • 1 tsp. dry thyme
  • 1 c. sliced mushrooms
  • parsley
  • fettuccini noodles or hot cooked rice
Instructions
  1. Lay cube steaks flat on a cutting board. Sprinkle one side with flour, salt and pepper. Pound meat with a meat tenderizer, or a knife. Flip steaks and repeat on the other side.
  2. Mix dry onion soup mix, cream of mushroom soup, milk, Kitchen Bouquet and thyme together.
  3. Put a single layer of steak in the bottom of the slow cooker. Then pour mushroom sauce on top. Sprinkle sliced mushrooms over sauce.
  4. Repeat with remaining layers of steak, sauce and mushrooms.
  5. Cook in slow cooker on low for 6-8 hours or on high for 4 hours.
  6. Serve over cooked noodles or rice.


 By time I get home at night, I'm tired and hungry. Thanks goodness for slow cookers! There's nothing like coming home to the smell of Cube Steak in a diving mushroom sauce! Little Dairy on the Prairie

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  1. I am pretty sure Grandma Berrett would have a loved a slow cooker. I am kind of surprised she didn’t invent one.

    Reply

  2. Hello from TN – found you while pinning something and browsed your blog – it is GREAT – I have never been to Idaho but maybe someday will get to visit your state. I enjoy cooking and pets and photography – are you on Instagram? I follow a couple of dairy farms on IG who post a lot of cute cow pics and pics of farm life and scenery. I really enjoy those. I will be back when I have more time to browse your recipes. I do have a question on Crock Pot recipes – what recipe is your very FAVORITE for a slow cooker? I am going to try this one for sure. I will make sure to follow you on Pinterest and look forward to reading more on your blog. Thanks Kathy (@volkathy on IG and Pinterest)

    Reply

    • Sorry Holly! Kitchen Bouquet is a liquid in a brown bottle and has a yellow lid. I don’t really think it adds much flavor to the dish, but I love it for the rich brown color it adds. You could leave it out if you didn’t have any. I add a splash, probably about a Tablespoon!

      Reply

  5. HOWDY! Farm Girl so glad I found your post, like you my first LOVE IS GOD & my Family I’m a work in progress lol! First time trying your recipes ( roast) it’s in the crock pot now will holler back, love coming home from early Sunday service & Walla dinner is ready! Take care Family is Truly a Blessing!

    Reply

    • I think we are all a work in progress and try our hardest to be a little bit better every day! I just have to remember to be patient with myself. I hope you enjoyed your roast as almost much as you do your family!

      Reply

  7. This was fabulous! I have never had cubed steak so tender! I have to admit that I omitted the Kitchen Bouquet & parsley, & it was still the best. I was skeptical serving my family a mushroom-based meal, even though I love them. But there was never a complaint! I will be making this again soon!

    Reply

  10. Making this again tonight! My hubby loves cube steak,I not so much,until we tried this! Very good easy too. Now everyone is happy,thanks

    Reply

  11. I’ve been making this for years without the crockpot. My husband just asked if we could have some, but with it being in the 100s outside I really didn’t want to heat up the house. Never even thought about cooking this in the crock. He will be so happy to have it for dinner and I will love cooler less messy kitchen. Thanks!!

    Reply

    • Yay for crockpots! They are the best for all the comfort food I want to make in the winter and they are just right for cooking dinner in the summer without heating the house up! I need to make this recipe again!

      Reply

  13. My go to recipe on busy days is Salsa Chicken in the slow cooker, because the only required ingredients are both in the name! 6 hours on low, and then all you have to do is shred the chicken to use in tacos, burritos, etc. with your favorite toppings.

    Reply

    • Hi Annie! I would cook this for the same amount of time because the cube steak needs to cook for quite awhile to tenderize it regardless of how many steaks are in the slow cooker! Trust me, your house is about to smell divine!

      Reply

    • Oh goodness, that does need clarification! After adding the soup I use that same soup can and fill it up with milk (I’m all about eliminating dirty dishes)! I can’t wait for you to try these! It’s such a comforting meal!

      Reply

      • Thank you dear! I’m making this for my husband tonight & I’m sure we are both going to love it! Thank you for the great recipe!!!

        Reply

  16. Hello! What if I wanted to cook this in the oven? What would you recommend? The same amount of time at??…..250? 300?
    Thanks pal!

    Reply

    • Hi Katie! I actually haven’t ever cooked this in my oven because the slow cooker is so forgiving when it comes to time and is such a hands off way to make sure dinner is ready when my family is ready for it. The other reason I like the slow cooker is because cube steak is a tougher cut of meat and needs plenty of time to cook so it can tenderize as it cooks. With that having been said, if I was cooking it in the oven I think I would cook it at 350 degrees for about and hour. It might not be as tender as if you cooked it in the slow cooker though. Good luck!

      Reply

  17. I definitely will make this. But am confused you say 1 can of milk. Did you mean a cup of milk or a whole can of evaporated milk. Please reply. Thanks

    Reply

    • I see that someone else asked the same question & I read your reply. Just fill the empty soup can with milk. Got it

      Reply

  18. I used this recipe in my Instant Pot. It was very flavorful. I added a few more mushrooms and high pressured for 10 minutes. Very good recipe!
    Dianne from FL

    Reply

    • Hi Damon! I use the empty can from the cream of mushroom soup to measure “one can of milk”. It’s just the right amount of milk and it’s one less dish to wash than if I used a measuring cup! Hope that helps!

      Reply

  24. I am once again (4th time) using your recipe for my favorite cube steaks, though I use a beef bouillon in place of Kitchen Bouquet. Always a winner, and a wonderful meal for the next day to boot for the 2 of us.

    Reply

    • Yay! I’m so happy to hear you love this cube steak recipe as much as we do! You can’t go wrong with a super hearty dinner like this, especially when it’s this easy! Using beef bullion is a great substitute!

      Reply

    • I actually completely prepare the entire recipe the night before. After you have everything in the slow cooker, put it in the fridge until the morning. All that’s left is taking it out of the fridge and popping it on the slow cooker base! It’s the easiest meal ever! Enjoy!

      Reply

    • I’d still cook it for the same amount of time as if I was making the whole recipe. This particular cut of meat needs to be cooked for a long time to allow the connective tissue to break down. It’s worth the wait because they are fork tender when they are finished!

      Reply

    • I’ve never tried making this recipe with frozen cube steaks. I like tenderizing the steaks before cooking them, and that wouldn’t be possible if the steaks were frozen. So for that reason, I’d recommend thawing them first. Enjoy!

      Reply

  29. I made your cube steak recipe tonight. It was absolutely delicious. I didn’t beat the meat or dredge it in flour. Also, I added about a tbsp. Of minced garlic. It was very tender. Thank you.

    Reply

  32. After 7 hrs on low thecube steak was red in the middle! Yuck! Tender yes red yes. Will not be using this recipe anytime soon.

    Reply

    • You already mentioned that your steaks weren’t cooked through. There is no way they wouldn’t have been cooked all the way through unless something was wrong with the slow cooker. Was it on a warm setting? Does it typically take this long to cook food in your slow cooker? Did it lose power for part of the time? Were the steaks frozen before adding to the slow cooker? All of those could be factors in them not cooking through.

      Reply

  33. I was very disappointed. After 7 hours in crock pot the cube steaks were raw in the middle. No there is nothing wrong with my crock pot. Won’t be making this again anytime soon. 🙁

    Reply

    • Wow! Seven hours is long enough to cook a whole roast. I’m wondering if your slow cooker was set to warm? Seven hours on the low setting should have been long enough to have cooked the steak through. Did the power go out during the cooking time? Were the steaks frozen when you added them to the slow cooker? Having raw steaks after that long of a cooking time doesn’t make sense.

      Reply

  35. I made this ready for crock pot last night. Turned on when we went to bed in WARM. Cooked all night and all day while at work. Tonight it is amazing. Only thing I would do next time is add onions. (I love onions)
    Thank you for sharing
    Pauline from Kingston Ontario

    Reply

  37. Great to know this. By using slow cooker, I can save time to do other things. The recipe is nice too. I will try to see how it works. Thanks a lot.

    Reply

    • Aren’t slow cookers one of the best inventions ever? It’s so handy to throw everything in there and come home to a hearty meal! In fact, I have this very recipe in my slow cooker right now! Enjoy!

      Reply

  39. So looking forward to eating this tonight~! I was reading through the comments and noticed a lot of folks asking about how much milk is in a can of milk. The Campbell’s Cream of Mushroom soup can says 10.5 oz, so when using that can (after soup has been emptied from it), filling it with milk should come out to a little over 1 cup. I prefer using organic condensed soups and those typically come in 11 oz boxes. The consistency is pretty spot on mixed with the soup. Although, I wished I had read through the comments before preparing this … because I wasn’t even thinking about using evaporated milk. Maybe that’s why some folks were asking about how much milk … they can buy similar size can of the evaporated milk? Just a thought.

    Reply

    • Thanks for the insights! I didn’t realize organic soups were different sizes than traditional soups. I love adding milk to the emptied soup can because creates less dirty dishes than if I use a measuring cup! I also don’t think the amount of milk in this recipe needs to be exact. I actually have this recipe in my slow cooker right now and I’m planning on updating this post soon! I’ll have to clarify instructions!

      Reply

  40. Cube steak serve with pasta is great. My family usually have steak on our meal but I haven’t tried slow cooker, I will applied your instruction. Thanks for the recipe.

    Reply

    • Cube steaks are a tougher cut of meat and need to be cooked for quite a while to help them become tender. This is our favorite cube steak recipe for sure! Hope you enjoy it!

      Reply

    • After you empty the soup from the soup can fill it up with milk and use it. I always measure my milk this way because then I don’t have to wash a measuring cup. A can of cream of mushroom soup is 10.5 ounces so you could measure if you’d like. It would be about 1 1/4 cups. Evaporated milk works well in this recipe, so does whole milk, or 2% milk. Hopefully that clears it up!

      Reply

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