Slow Cooker Amish Cube Steak with Brown Gravy
This slow cooker Amish-style cube steak is the kind of supper I lean on when I’m tired to the bone and still want something warm and comforting on the table. It reminds me of the simple church suppers and farm kitchen meals I grew up with in the rural Midwest—nothing fancy, just good beef, brown gravy, and a few pantry staples doing the heavy lifting. You simply layer everything in the slow cooker and let it simmer low and slow until the meat is fork-tender. It’s the first thing I suggest when I don’t really feel like cooking, but still want the house to smell like someone’s been at the stove all afternoon.
Serve these tender cube steaks right out of the slow cooker, with the rich brown gravy ladled over each piece. They’re lovely alongside buttered egg noodles, mashed potatoes, or a slice of white bread to soak up every bit of gravy. A simple side of green beans, peas, or a tossed salad balances the richness. If you like, pass a little extra black pepper at the table and maybe a jar of pickled beets or cucumbers, just the way many Midwestern farm kitchens have done for generations.
Servings: 4
Prep time: 15 minutes
Cook time: 6-8 hours (low) or 3-4 hours (high)
Ingredients
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1½ to 2 pounds cube steak (about 4 pieces)
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2 (10.5-ounce) cans condensed brown gravy or brown gravy sauce
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4 medium russet or yellow potatoes, peeled and sliced ½-inch thick
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1 large yellow onion, sliced
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1 packet (1 ounce) dry onion soup mix
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Salt and black pepper, to taste
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Optional: ½ to 1 cup water, to thin gravy
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