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.
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.
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.
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. 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.
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.
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.
When all the little bits are scraped up, pour the whole lot of it over the top of the ingredients in the crock-pot.
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.
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.
Made this last night – it was really good. However, I would use more broth. The gravy was a tad thick and needed thinning out. I will 100% make again!
Made this tonight, and it was a hit with the family. Used a large onion (for my Grandson), and left out the mushrooms (for my husband). Used beer instead of broth.
Those sound like some easy customizations to make it your own. Thanks for letting us know how it turned out!
Made this last night. Whole family loved it. Thanks for the great recipe
Aww so glad y’all enjoyed the recipe! Thanks for taking the time to comment 🙂
Julie, Humorous Homemaking Team
How do you make stuff peppers,
There are several great recipes out there! Here is the crock-pot version that is on the blog! Thanks Nora 🙂
Julie, Humorous Homemaking Team
Hi. I’m on a gluten free diet. I made this with Progresso GF cream of mushroom soup, angus cubed beef, purple onions, and deglazed the pan with red wine. It was FaBulOuS!!! I served it on Idahoan instant baby red mashed potatoes & Lima beans which made it so quick to put on the table. My husband is addicted to it. He’s from Georgia & he knows gravy. Thank you for this great recipe! God bless.
If he’s from Georgia, he DOES know gravy! 🙂
Wow! This turned out perfect! I served mine over brown long grain rice. Delish! Thanks!a
Yay!!!! Thanks for the review!
How do you find out the nutrition information on this meal
I would use My Fitness Pal online.
Can you tell me by weight, how much cube steak this recipe calls for. How much is 6-8 pieces?
This is the only recipe I have found for cube steak that isn’t chicken fried steak though the flavors sound the same. I am not very good at frying so have not liked the results of my chicken fried steak so I’m hoping this is the ticket as I have cube steak in the freezer that I need to use.
Aloha~
I’d say 2-3 pounds, give or take. Good luck!
Hi Stacy! I am new to your blog, and I can already tell that I will be spending hours poring over your excellent information and recipes! When I read about your mom’s handwritten recipe, it made me remember a gift that my friend had custom-made for her mom (see picture). This was a recipe written by my friend’s grandma that was able to be engraved onto a cutting board. My friend gave this cutting board to her mom for Mother’s Day. I have no ties to the woman who made this (her name is Edi), but here is a link to her blog: http://memoriesforlifescrapbooks.blogspot.com
This is just about the neatest, most touching thing I’ve seen in a long time! I thought you might enjoy looking at her work. Thanks for your wonderful blog!
Thanks for sharing, Kerry Ann!
Is it possible to prepare and brown everything the night before, put it all in the crockpot, store it in the fridge until the next morning, and then just turn on the crockpot? Have you ever tried this? I don’t have enough time in the mornings to do all the prep work involved so I thought I would see what you thought. Thank you!
Yes, I have done that with other recipes…not this one, but I don’t see why it wouldn’t work!
Thanks!
Just found this by googling! Sounds delicious, getting ready to cook it for tonight. And by the way, we called my grandmother MawMaw but spelled it MaMa. Go figure!
It’s a small world after all!
Can someone tell me what size slow cooker to use for this yummy looking recipe? I am new to slow cookers and haven’t gotten the hang of figuring it out myself
I believe Tia (who guest posted for us on this one) used a 5qt crock on this recipe.
Just found this recipe on Pinterest. Making it tonight for dinner. Thanks for sharing!
This sounds amazing! I’m gonna make it for dinner one day next week! 🙂
Enjoy! It’s fabulous. 🙂
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!
I’d like to have chickens…but I don’t have the ability right now. So, I just get fresh eggs from my pal, Leslie. 🙂
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.
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.
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. 😀
How do you buy your meat?
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.
I worked in a major grocery store for quite a few years. One day, I walked in to the meat backroom while the butcher was making cube steaks. Honestly, it was literally a CUBE of steak that he picked up and put through a machine – I don’t know the proper name for it! – several times. When he finished, the steak was stretched out into what we recognize as cube steak! I am convinced that that is where the name comes from.
Grandma always called it Minute Steak. Her sister called it Swiss Steak – probably because that was her specialty that she made with her cube steaks!
I always find it super interesting to hear the different names for things based on where you live. 🙂
This recipe was amazing! The whole family loved it! I served it over rice and it was just scrumptious! Thanks so much for sharing!!
I love all of Tia’s recipes! She’s a great cook. 🙂
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.
Man oh man…nothing much better than garlic cheddar biscuits!
That sounds like a wonderful recipe! Thanks for sharing! Blessings from Bama!
Bama, you’re so polite! 🙂
This looks soooo good!! We love cube steak so I will definitely be trying this soon!
Hope you’re doing great, Stacy!! 🙂
I’m doing fabulous!!! 🙂 I’m ready to come back already. Ha!