Crock-Pot Cube Steak Recipe

Cube steak might appear to be a simple cut of meat, but if cooked the wrong way, you can turn it into a rubbery mess no one can eat. Nothing ruins a mom's evening more than having to cook two dinners. To make sure you get cube steak cooked right every time, use your Crock-Pot. The slow braising tuns this tough cut of meat into savory tenderness. This recipe works best if you fry the meat first.

This particular cut of meat typically comes from the shoulder or back end of the cow, both heavily muscled parts. The more a cow uses the muscle, the less fat you'll find and the tougher the cut. To help tenderize these pieces of meat, it's put through a meat cuber, which creates the signature square cuts. Technically, you can cube any cut of beef to improve tenderness using a waffle mallet, but it's better served for these less expensive tough cuts. Cube steak is a Southern favorite and often used to make the classic dish chicken-fried steak. This recipe is a take on the Southern-fried classic.

Total Time: 7 to 8 hours | Prep Time: 20 minutes | Serves: 6

Ingredients:

• 1/2 cup of flour
  
• 6 4-ounce cube steaks
• 1 tablespoon oil
• 1 onion, cut into thick rings
• 1 cup of sliced button mushrooms
  
• 1 packet of gravy
• 1 cup of water
• 2 dashes of Worcestershire sauce
  
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Directions:

1. On a plate, dredge the cube steaks in flour, cover all sides and shake off excess.
   
2. In a large skillet over medium-high heat, heat oil, add steaks and cook until lightly browned, about 1 to 2 minutes on each side.
3. In a 6-quart Crock-Pot, place the cooked cube steak and top with onions, mushrooms, the gravy packet, water, Worcestershire sauce, kosher salt and pepper.
4. Cover the Crock-Pot and cook on low heat for 6 to 8 hours.

You can also use cube steak to make your Crock-Pot Swiss steak recipe. Fry the steak quickly in a skillet. Then, add to your Crock-Pot and cover with diced canned tomatoes, sliced onions, celery and a jar of gravy and season with oregano, salt and pepper. Cook on low heat for 7 to 8 hours.