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Crockpot Cubed Steak and Gravy

Crockpot Cubed Steak and Gravy Recipe

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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 lbs cubed steak
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 packet (1 oz) dry onion soup mix
  • 1 cup reduced-sodium beef broth
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Method
 

  1. Pat the cubed steak dry and season with the pepper. Heat oil in a large skillet over medium-high. Sear the steaks in batches until deeply browned, about 3 to 4 minutes per side. Transfer to the slow cooker.
  2. In the slow cooker, whisk together the soup, onion soup mix, and beef broth. Add the seared steaks and turn to coat.
  3. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the steak is fork-tender.
  4. Move the steaks to a plate. Turn the slow cooker to HIGH. Whisk the cornstarch and cold water, stir into the liquid, and cook uncovered for 15 to 20 minutes until thickened. Plate the steaks, ladle the gravy over the top, and serve.

Notes

If your slow cooker runs hot, check the steak at the shorter end of the time range. For the creamiest gravy, use condensed soup and let the finished dish rest with the lid open for a few minutes before spooning it over.