Instructions
1. Prepare the Slow Cooker:
Lightly grease the inside of a 5- to 6-quart slow cooker with a bit of oil or cooking spray. This simple step makes cleanup much easier later.
2. Layer the Vegetables:
Spread the sliced potatoes in an even layer on the bottom of the slow cooker. Scatter the sliced onion evenly over the potatoes. Placing the potatoes at the bottom ensures they cook fully in the gravy and absorb all the flavor.
3. Add the Cube Steak:
Lay the raw cube steaks in a single layer over the onions and potatoes. It’s fine if they overlap a little, but try to keep them mostly flat so they cook evenly.
4. Season the Meat:
Sprinkle the dry onion soup mix evenly over the top of the cube steaks. This adds a deep, savory flavor that infuses the meat as it cooks.
5. Prepare and Add the Gravy:
In a bowl or large measuring cup, whisk the condensed brown gravy with ½ to 1 cup of water until smooth and pourable. You want it thick enough to coat the meat but not pasty. Pour the gravy mixture evenly over everything, letting it seep down around the potatoes and onions. The meat should be mostly covered—think of it as tucking the meat under a cozy blanket of gravy.
6. Cook Low and Slow:
Cover the slow cooker with the lid and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. The cube steaks are ready when they are very tender and the potatoes are soft when pierced with a fork.
7. Adjust Seasoning:
Taste the gravy and adjust seasoning if needed with a little salt and black pepper. The onion soup mix and canned gravy are usually quite salty, so taste first before adding more.
8. Serve:
Serve the cube steaks hot, spooning plenty of the brown gravy and tender onions and potatoes over each serving.
Variations and Tips
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For a Creamier Version: Stir ½ to 1 cup of sour cream into the hot gravy just before serving. This gives the dish more of a stroganoff feel without much extra work.
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Add Carrots: If you like carrots in your pot, tuck 2 to 3 sliced carrots in with the potatoes for a touch of sweetness.
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Serve Over Noodles: Swap the potatoes for egg noodles by simply skipping the potatoes in the slow cooker. Boil the noodles separately, then serve the cube steak and gravy over the top.
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Old-Fashioned Flavor: For a bit more depth, add a splash (about 1 tablespoon) of Worcestershire sauce to the brown gravy before you pour it over the meat.
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Thicker Gravy: If your gravy ends up thinner than you like, whisk 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir it into the hot gravy in the slow cooker, then cover and cook on HIGH for 10 to 15 minutes until thickened.
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Leftovers: Leftovers reheat well and can even be shredded and served on toast or over rice for an easy second-night supper.
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