MaMa’s Crock Pot Cube Steak

Y’all, I have this awesome friend…Tia. She can COOK. You might remember her from the cheesecake post. She used to own a restaurant…did I mention she can COOK? I’m tickled pink she’s sharing a family crock pot recipe with us today. Make it – you won’t be sorry. With a name like Sweet T – It’s a Way of Life, you know you can’t go wrong.

My MaMa (pronounced MawMaw, don’t ask me why, that’s just how we spelled it) made this recipe often and I loved it. She wrote it down for me on one of those little spiral-topped pocket notebooks that you used to get from the bank. I still have it, written in her handwriting. She passed away 15 years ago, so this recipe is very special to me. 

Seasonings baby!

The measurements are more suggestions than anything. I do it a little differently each time I make it. Really, you have to just do it to your own liking.  This is SO very quick you can make it up in about 10 minutes.  It’s perfect for putting in the crock-pot when you have a busy day planned and you know you aren’t going to want to take the time to make dinner at the end of the day.

Flour mixture

In a shallow dish or on a plate, combine the flour, salt and pepper. Sometimes I add a little garlic powder or meat tenderizer. Just season it to your liking, although I don’t think something like mint would be a good idea.  But hey, it’s your cube steak.

Olive oil

Heat the olive oil in a large skillet over medium-high heat.

Brown in oil

While it is heating, begin dredging the steaks in the flour, coating both sides well, and then place in the hot oil to brown. Turn once a nice crust has formed. While the steaks are browning, slice the onion. I like a lot of onion in mine (they will cook down a LOT!) so I often use two. Again, it’s up to you.

Layers

Next, layer half of the browned steaks, half of the onions, half of the mushrooms, and half of the cream of mushroom soup. And, you guessed it, repeat the layers.

Deglazing the pan

Don’t throw the skillet in the sink just yet though! You will have all those little bits of browned goodness in the bottom of it. This is where the beef broth comes in – deglaze that pan!  You could use red wine, water and Worcestershire sauce; there are several options for this. Turn the heat up just a tad, pour the broth (or whatever you are using) into the searing hot skillet and scrub the bottom of the pan with a wooden spoon to get it all up and mixed together well.

Browned bits of goodness!

When all the little bits are scraped up, pour the whole lot of it over the top of the ingredients in the crock-pot.

Cook that baby!

Even the cooking time and temperatures are variable here. You can cook it on high for 4-6 hours, or put it on low for 8-12 hours. Personally, I like it cooked down so much that the meat is just falling apart, so I go with the longer end of the spectrum.

This makes a lot of sauce, so I serve it over noodles. And I love this with sour cream; you could mix it in right before serving or just throw some on top of each serving. I serve it with a salad or green beans, although I didn’t get either on the plate for these pictures!

I hope you all love this simple and quick dish as much as MaMa and I!

Crock Pot Cube Steak

1 pkg (6-8 pc) cube steak

1 Onion, sliced

2 Cans Cream of Mushroom Soup (Stacy uses Homemade Cream of Mushroom Soup)

1 Cup Beef Broth

16 oz fresh mushrooms, sliced

½ cup flour

¼ tsp salt

½ tsp pepper

2 TBSP olive oil

Sour Cream (optional)

Cooked noodles

 

In a shallow dish or on a plate, combine the flour, salt and pepper. Heat the olive oil in a large skillet over medium-high heat. While it is heating, begin dredging the steaks in the flour, coating both sides well, and then place in the hot oil to brown. Turn once a nice crust has formed. While the steaks are browning, slice the onion.

Next, layer half of the browned steaks, half of the onions, half of the mushrooms, and half of the cream of mushroom soup. And, you guessed it, repeat the layers.

Turn the heat up just a tad, pour the broth (or whatever you are using) into the searing hot skillet and scrub the bottom of the pan with a wooden spoon to get it all up and mixed together well. When all the little bits are scraped up, pour the whole lot of it over the top of the ingredients in the crock-pot.

You can cook it on high for 4-6 hours, or put it on low for 8-12 hours.

This makes a lot of sauce, so I serve it over noodles. And I love this with sour cream; you could mix it in right before serving or just throw some on top of each serving.

Sweet T – It’s a Way of Life

I am a stay at home mom who loves to create – ANYTHING! I love flea markets, estate sales and my Granny’s house. The name “Sweet T – It’s A Way of Life” is symbolic for me in a few different ways. First of all my name is Tia – hence the Sweet T. And what I do is a way of life, any artist will tell you that. It’s not a hobby or an interest, it’s who I am, what I do. These are the talents that God has given me and it would be a waste not to use them! Then, you also have the fact that I am a Southern Girl and in the South, sweet tea isn’t just a drink, it’s a way of life. It’s who we are, what we do.

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About Stacy

Stacy is the author of Crock On: A Semi-Whole Foods Slow Cooker Cookbook and a stay-at-home mom to her two children, Annie (3) and Andy (newborn). After an “awakening” in March 2011, her family switched to a more natural, whole foods diet. She likes to blog about how to live on less than you make and how to eat good food while doing it. Her passion is teaching others how to save money and she tag teams with her husband in this endeavor. At Stacy Makes Cents you’ll find information on how to save money in the kitchen, how to have fun with your kids, and how to be thrifty in all areas of life. Her passion is teaching others how to live debt free. Make sure to follow her on Facebook and Twitter to keep up with her daily antics.

Comment Policy: I love hearing your thoughts and input on what I write. Since I write about what works at my house, what pleases my handsome hubby and darling children; I'm sure we'll disagree sometimes. In those cases, do what's right for you and yours. As with any form of communication, please only post comments that move the discussion in a positive direction.

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Comments

  1. Tara H :
    September 21, 2012 at 8:28 am

    This looks soooo good!! We love cube steak so I will definitely be trying this soon!
    Hope you’re doing great, Stacy!! :)
    Tara H recently posted…Our Creation BooksMy Profile

    Reply
  2. Bama Girl :
    September 21, 2012 at 8:33 am

    That sounds like a wonderful recipe! Thanks for sharing! Blessings from Bama!
    Bama Girl recently posted…Goats and Pears!My Profile

    Reply
  3. Pamela :
    September 22, 2012 at 10:57 am

    Love this recipe! I do a version of this! I do the same browning steps then make a gravy out of the yummy bits, pour that on top of the cube steak in the crock pot, cook it for about 6-8 hours on high and serve it with mashed potatos and garlic cheddar biscuits! It’s my hubby’s absolute favorite comfort meal.

    Reply
  4. Anna :
    October 26, 2012 at 1:58 pm

    This recipe was amazing! The whole family loved it! I served it over rice and it was just scrumptious! Thanks so much for sharing!!

    Reply
  5. Jamie Garcia :
    November 13, 2012 at 3:05 pm

    This looks wonderful!

    One question that always comes up in my mind when I read cube steak recipes,
    I read that cube steak = round steak online. We buy our beef by the 1/4 from a farmer and our round steaks look HUGE compared to other people’s pictures in recipes. Like 10″ diameter huge. Do I have my meat cuts wrong I wonder?

    I have made cube steak recipes with our round steaks after cutting them up and beating them to death and my husband really liked them.

    Reply
    • Stacy :
      November 13, 2012 at 4:15 pm

      I really think it varies….the people that we get our meat processed from don’t call it Cube Steak – they call it Minute Steak. So I grew up having no idea what Cube Steak was. Ha! Sounds like your method is just fine – and it’s likely the way it’s processed that makes it so big.

      Reply
      • Jamie Garcia :
        November 13, 2012 at 9:31 pm

        According to another site round steak becomes cubed steak after you beat it aka tenderize it :)

        I think they just cut it up to tenderize it in the grocery stores.

        It’s weird seeing meat in packages, we’re on our 3 rd year of beef in bulk and I L-O-V-E it! We pay about $3.50/# for a quarter of low grain ‘natural’ longhorn (makes a difference trust me). restaurant burgers taste blah now. :D

        How do you buy your meat?

        Reply
        • Stacy :
          November 14, 2012 at 6:55 am

          My daddy is a beef cattle farmer, so I just have to pay for the processing on that – and we have a family friend who does it, so I pay $35. My husband hunts, so I also have venison – processed for only $35. :-) I just buy chicken, turkey, and fish at the store.

          Reply
  6. Jamie Garcia :
    November 14, 2012 at 12:43 pm

    That’s right I forgot about your daddy! Very cool :) That is significant savings right there for sure, well at least for our family that eats beef like 4-5x/week. We end up paying about $500 for our quarter of beef and it lasts us a year, mostly b/c I ask for as much ground beef as possible. My husband is hunting for the 2nd year in a row this year, we’re praying he hits something this time ;)

    One day I’ll be eating my own chickens and beef I pray!

    Reply