Slow Cooker Cubed Steak
This slow-cooker cubed steak recipe requires scarcely 10 minutes of hands-on work and yields tasty, tender meat every time.
Ingredients
- 2 cans (10-1/2 ounces each) condensed cream of mushroom soup, undiluted
- 1-1/2 cups beef broth, divided
- 1 envelope (1 ounce) onion soup mix
- 4 beef cubed steaks (6 ounces each)
- 2 tablespoons cornstarch
- cooked egg noodles or mashed potatoes, optional
Directions
- In a 6-quart slow cooker, stir together the soup, 1 cup broth and onion soup mix until combined. Add the cubed steaks. Cook on high 3 hours or low 6 hours.
- In a small bowl, whisk together the remaining 1/2 cup broth and cornstarch until dissolved. Stir in the cornstarch mixture; cook until the sauce is thickened, 30-35 minutes longer. Serve over egg noodles or mashed potatoes, if desired.
