Why used cubed steak?Regular steak refers to thicker cuts of beef sourced from tender parts of the animal, known for their tenderness, marbling, and flavor. Cubed steak (or sometimes called ‘minute steak’), on the other hand, is thinly sliced beef that has been mechanically tenderized, often sourced from tougher cuts. The tenderization process creates a distinct texture with cubed patterns on the surface.Regular steak is commonly cooked using high-heat methods to maintain its tenderness, while cubed steak is often used in recipes that involve longer cooking times to achieve tenderness, such as stews and slow-cooked dishes. Regular steak is enjoyed on its own, while cubed steak offers an economical option for flavorful, budget-friendly meals (exactly what we want here!).
Ingredients4 cube steaks1/2 cup of water1 can (10.5 ounces) of French onion soup1 can (10.75 ounces) of cream of chicken soup1 packet of au jus gravy mixInstructions:1. Pull out a 6-quart slow cooker. Combine both soups, gravy mix, and water. Mix thoroughly.2. Place the cube steaks into the gravy mixture, ensuring they are coated evenly.3. Cover slow cooker, and cook the steaks on low for 6-8 hours.4. Towards the end of the cook time, prepare to thicken the sauce. You can certain skip this step, but we like thicker sauce here. In a small bowl, whisk together equal parts cornstarch and cold water (around 2-3 tablespoons each). Stir the mixture into the slow cooker.
5. Increase the setting to high and cook for an additional 20 minutes, or until the gravy has thickened.6. Serve and enjoy!
