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Crock Pot Cubed Steak with Gravy

July 18, 2011 by Brandie @ The Country Cook 198 Comments

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Crock Pot Cubed Steak with Gravy

I think my love for my slow cooker is pretty well known (well, at least to my family). It really is one of my most favorite kitchen appliances. It’s right up there with my stand mixer. It is the busy parent, busy worker, and beginner cook’s best friend. It can take a rather tough cut of meat, like what I am using in this Crock Pot Cubed Steak with Gravy recipe, and turns it into tenderness on a plate.Crock Pot Cubed Steak with Gravy and mashed potatoes

Give me the gravy

My favorite part of this recipe? The gravy. Oh mercy, the gravy. Me and gravy, it’s a love thang.

So if you love your crock pot like I do, you gotta give this one a try. The cubed steak comes out so tender and the gravy is thick and rich and goes perfectly with some egg noodles or mashed potatoes!

Crock Pot Cubed Steak and Gravy recipe from The Country CookIngredients:
1 packet of au jus gravy mix
1 can cream of chicken soup
1 can French onion soup
1/2 cup water
1 ½-2 pounds cubed steak

to thicken gravy:
3 tbsp. cornstarch
3 tbsp. cold water
cubed steaks, au jus gravy, French onion soup. cream of chicken soup, water Directions:

In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water. Stir well.French onion soup, au jus gravy, cream of chicken

 Put cubed steak in slow cooker with gravy mixture.
Crock Pot Cubed Steak and Gravy
 Cover slow cooker and cook steak on low for 6-8 hours.
Slow Cooker Cubed Steak and Gravy
After cooking, it’s time to thicken gravy. In a small bowl, whisk together cornstarch and cold water.
cornstarch and water slurry
Stir mixture into crock pot.
cornstarch slurry added to cubed steak and gravy
Turn the setting to high and cook for 30 minutes (until gravy is thickened).
Slow Cooker Cubed Steak with GravyThen serve with mashed potatoes.
Crock Pot Cube Steak and Gravy
 Cook’s Note: If you are sensitive to salt, I would suggest using lower sodium options where possible.
Enjoy!
Crock Pot Beef Tips and GravyCrock Pot Beef Tips & Gravy
Crock Pot Chicken and Gravy
Crock Pot Chicken and Gravy recipe from The Country Cook

Shared at Whatcha Crockin’ Wednesday

5 from 46 votes
Crock Pot Cubed Steak and Gravy
Print
Crock Pot Cubed Steak with Gravy
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
 
Course: Main Course
Cuisine: American
Servings: 4
Calories: 450 kcal
Author: Brandie @ The Country Cook
Ingredients
  • 1 packet of au jus gravy mix
  • 1 can cream of chicken soup
  • 1 can French onion soup
  • 1/2 cup water
  • 1 ½-2 pounds cube steak
  • to thicken gravy:
  • 3 tbsp cornstarch
  • 3 tbsp cold water
Instructions
  1. In the bottom of a 6-quart slow cooker, combine cream of chicken soup, French Onion soup, packet of au jus and water.
  2. Stir well.
  3. Put cubed steak in slow cooker with gravy mixture.
  4. Cover slow cooker and cook steak on low for 6-8 hours.
  5. After cooking, it's time to thicken gravy. In a small bowl, whisk together cornstarch and cold water. Stir mixture into crock pot.
  6. Turn the setting to high and cook for 30 minutes (until gravy is thickened.)
Recipe Notes

Serve with mashed potatoes.
If you are sensitive to salt, use lower sodium options where possible.

Nutrition Facts
Crock Pot Cubed Steak with Gravy
Amount Per Serving
Calories 450 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 9g 45%
Cholesterol 163mg 54%
Sodium 171mg 7%
Potassium 771mg 22%
Total Carbohydrates 5g 2%
Protein 47g 94%
Calcium 5.2%
Iron 20.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Filed Under: dinner, main dishes, slow cooker Tagged With: beef, crock pot, cubed steak

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Comments

  1. Rosemary says

    July 18, 2011 at 12:16 pm

    I heartily agree that the slow cooker is one great tool . . . even in the heat of summer, especially in the heat of a busy summer day. I'll be trying this. (Another appliance that ranks right up there is my immersion blender.)

    Reply
    • angie voltz says

      November 19, 2013 at 2:25 am

      I'd like to start out by saying I have followed this recipe through Pinterest. Sadly, my boyfriend is allergic to onion. All the recipes on pinterest including this one calls for onion soup. But it suggest cream of mushroom, which he does not like mushrooms. But will eat them if they are small….which are in the condensed soup. I think the au jus and brown gravy will cover the lil bit of mushroom. Thank you for allowing me to let my b/f have cube steak again. I've never cooked the old fashion way,it always intimidated me. But crock pot I'm a ole' pro at thank you. I know it will be flavorful and tender.

      Reply
      • Meg says

        November 1, 2016 at 11:30 pm

        Angie try this…place cube steak in crockpot. Mix 1 can cream of mushroom soup with 1 can of cream of celery. Pour over steak. After cooking on low all day, this makes the yummiest gravy. You don’t even know it has cream of
        Mushroom in it! And no omit needed.

        Reply
        • Meg says

          November 1, 2016 at 11:31 pm

          I also like to brown my steak a bit beforehand.

          Reply
          • Mary says

            November 13, 2016 at 12:32 pm

            I think browning it first is a great idea !

        • Ree says

          January 25, 2017 at 3:52 pm

          I made this and we really enjoyed it!

          Reply
          • Vinison Lover says

            January 26, 2017 at 10:52 pm

            The tenderized cube steak did not fall apart after all that time in the crock pot?

          • Robin Robbins says

            October 1, 2017 at 1:54 pm

            Can you cook on high

        • Margie says

          March 5, 2017 at 11:41 pm

          I made this with cream of chicken, cream of celery, and tenderized chicken cutlets
          it was wonderful oh sorry added 1/2 an onion and a couple of cloves of garlic

          Reply
          • Ms. G says

            March 16, 2017 at 12:24 pm

            Well then you didn’t make this recipe but your own…..

      • Mary says

        August 13, 2017 at 12:35 pm

        I use cream of mushroom, my husband does not like mushrooms either. But, will eat in a recipe. No onion, no problem, make this your own, to your own taste. I have a problem with so much salt, so I water it down some????

        Reply
  2. RavieNomNoms says

    July 18, 2011 at 2:02 pm

    Oh my! Cube steak was one of my mom's staple meals when I was younger. I bet you we have it at least 2 times a month…We never had it with gravy, but that suuuuuure does look mighty tasty!

    Reply
    • Anonymous says

      January 24, 2014 at 10:10 pm

      oh my mom made the best cube steak and cream gravy…always with mashed potatoes….YUM

      Reply
  3. Pretend Chef says

    July 18, 2011 at 3:50 pm

    The cube steak is the beginning to a hearty meal. My mama prepared this for us when we were under her roof. I have yet to try my hand at it. I need to now to have a taste of home again. Looks so delicious and my stomach is growling over this one. Yummy!

    Reply
  4. Erin says

    July 18, 2011 at 2:08 pm

    I have never made cube steak before. I didn't know what to do with it. But I am so going to make this!! love a good crock pot recipe!

    Reply
    • Anonymous says

      September 14, 2013 at 4:20 pm

      You can also fry it like fried chicken then make white gravy to serve over it. Really good with mash potatoes and biscuits.

      Reply
    • Anonymous says

      November 5, 2013 at 10:33 pm

      The only way my mom cooked cube steak was to dredge it in flour and fry it up. So yummy! We would dredge the steak in some egg wash and then flour and fry it up in a skillet with about an inch of oil. Fry it until it's golden brown and cooked through. To make the gravy we would take out just enough of the oil to leave a couple or 3 tablespoons of oil and then put flour in the oil until it makes a paste (slurry). Pour a 1/4 cup of milk at a time in the pan stirring constantly until it was thick.

      Reply
      • karri says

        October 2, 2016 at 10:33 pm

        Sounds delicious! Thanks for sharing your mom’s recipe
        …

        Reply
      • Carol says

        September 11, 2017 at 7:42 pm

        That sounds really really good!!

        Reply
    • Charlotte says

      April 25, 2017 at 5:12 pm

      I use cubed steak to make chicken fried steak with gravy. Its the bomb!

      Reply
      • Rita says

        June 12, 2017 at 2:46 pm

        We used to cook it with tomato sauce and topped with mozzarella cheese – ‘steak pizarole’, is what we called it. Great served with pasta and garlic bread. Yummo!

        Reply
  5. carolinaheartstrings says

    July 18, 2011 at 7:54 pm

    Wow. My family would love love love, did I say love….this recipe. It looks fantastic and is made in my fav applicance too. The crockpot. I knew we were kindred spirits (Tammie). Come over and visit us today. We have a great grilled fuit recipe.

    Reply
  6. Inside a British Mum's Kitchen says

    July 18, 2011 at 6:44 pm

    Sounds like a meal to keep a family VERY happy – thanks!
    Mary

    Reply
  7. Trisha says

    July 19, 2011 at 12:16 am

    OMG!! That looks amazing! I too am a fan of the crock pot it is the best invention ever 🙂
    I too will be adding this to my menu.

    Reply
  8. scratch-made wife says

    July 19, 2011 at 12:58 am

    I grew up loving cube steaks. The husband? Not so much. Maybe your slow-cooker goodness can help me talk him into giving cube steaks a try. 😉 Thanks, Bran!

    Reply
  9. sandra says

    July 19, 2011 at 1:00 pm

    Now that is a country meal.

    Reply
  10. Megan says

    July 19, 2011 at 2:49 pm

    This looks like an easy and delicious comforting meal! I added it to my menu plan for August! YUM!

    Reply
  11. Tina @flourtrader says

    July 20, 2011 at 12:55 am

    Cube steak is not my favorite cut of meat, so unlike most Texans I do not like chicken fried steak. The main reason is that it is so tough. Preparing it as you suggested just might get me to like it-thanks for sharing.

    Reply
  12. Donna says

    July 20, 2011 at 5:55 pm

    That was so sweet of you to invite my daughter, Rhondi to visit and share a recipe on your blog. About this crock pot recipe, It looks so good and would be easy for me to make since I work full time. Rhondi bought me a crock pot for Christmas a few years back, but unfortunately it's in storage with all of my other great cooking utensils. Love your blog!!
    Donna Stiles

    Reply
  13. pam says

    July 20, 2011 at 5:53 pm

    I will have to give this a try, love to use the slow cooker on hot days and on sunday. Thanks for sharing.

    Reply
  14. Kristin says

    July 20, 2011 at 10:00 pm

    This looks delicious!
    Holy Cannoli Recipes

    Reply
    • Anonymous says

      September 27, 2016 at 8:44 pm

      Looks So Good I'm Gonna Make It Thank You

      Reply
  15. Kate says

    July 21, 2011 at 5:50 pm

    I'm with you on the gravy, Brandie!

    Reply
  16. kita says

    July 22, 2011 at 7:28 pm

    I do love me some slow cooker… and some gravy! This looks like a good dinner 🙂

    Reply
  17. Maranda says

    July 26, 2011 at 9:56 pm

    I don't use my slow cooker nearly enough! This looks like some down home type of slow cooking. Awesome! Thanks for sharing! And keep them coming honey!

    Reply
  18. Colleen says

    July 28, 2011 at 1:21 pm

    Oh wow! I've been making this wrong all these years!

    My family makes this simply with the steak and the cream soup. I never thought about adding all the extras for some extra good flavoring!

    I will definitely be making this one. Thank you! 🙂

    Reply
  19. karebear12455 says

    July 31, 2011 at 11:21 am

    This was great. Love crock pot cooking. In the heat of July and can still have good old comfort food. Thanks ffor sharing this recipe.

    Reply
  20. Anonymous says

    August 7, 2011 at 3:49 pm

    Question. Do you add water to the dry gravy mixes or just them to the other soups? I want to try this tonight

    Reply
  21. The Country Cook says

    August 7, 2011 at 3:53 pm

    No water is added to this unless you want a thinner gravy. Hope that helps. 🙂

    Reply
    • Melissa Ryan says

      September 25, 2017 at 9:47 am

      The recipe calls for 1/2 cup water

      Reply
  22. {esther} says

    September 14, 2011 at 3:03 pm

    MMMmmm…I cannot wait to try this! Looks so simple and delish! Thanks so much for sharing!

    Popping in from Gooseberry Patch, nice to meet you!

    Much Love & Blessings,
    ESTHER
    http://www.oursimplecountrylife.com

    Reply
  23. BerryMorins Bits & Tips says

    November 7, 2011 at 11:18 pm

    I grew up eating cube steak. My mom would make a brown gravy and add sauteed onions. She would brown the meat. Then she would simmer it for maybe an a hour or 2.
    My husband calls this farm food and loves it! I haven't made it in years.
    Have you noticed that the price of cube steak isn't inexpensive in the grocery stores?!

    Reply
  24. Cari says

    December 3, 2011 at 10:34 pm

    I tried this recipe out for supper tonight! It was heavenly!!! When the meat was finished I just threw a bag of egg noodles in the crock pot and let them cook in the beef gravy. They turned out great! And so easy! We will certainly be making this one again! Thank you so much for sharing it!

    Reply
    • Holly Green says

      October 24, 2017 at 11:01 am

      did you already cook the egg noodles before you did you already cook the egg noodles before you put them in. did you also do the thickening with the cornstarch.

      Reply
  25. The Country Cook says

    December 4, 2011 at 1:46 pm

    Hi Cari! Thank you so much for taking the time to let me know how it turned out for you! I'm SO happy to hear that y'all enjoyed it! Yay!!

    Reply
  26. Jill R. says

    January 5, 2012 at 7:17 pm

    This recipe looks wonderful! I'd love it if you submitted it to us here at Gooseberry Patch for possible inclusion in a new slow cooker cookbook. Just follow the link for simple directions! Thanks!

    http://www1.gooseberrypatch.com/gooseberry/recipe.nsf/f.sharearecipe

    Reply
  27. KimmyMac says

    January 14, 2012 at 3:33 am

    This was a very good recipe and I will make it again. I can't stress enough that Low Sodium soups should be used. I thought I could get away with using the regular ones, but it was WAY too salty. I, too, took the meat out and put a bag of egg noodles to cook in the sauce for about 20 minutes. A very tasty dish! Thank you for posting!

    Reply
  28. Bill D. says

    March 13, 2012 at 5:55 pm

    Overall the cubed steak was really good, but I do have a question. The gravy was really thick, rich and too salty. Although the recipe doesn't indicate it, should I have mixed a can of water with each of the condensed soups? Other comments suggest using the low sodium versions for less salt. Thanks for any advice.

    By the way, I used a bottom round roast that was trimmed by the butcher. It was cut into 1/2" thick slices and cubed twice, resulting in 1/4" steaks. I also browned the steaks in a cast iron skillet before adding to the slow-cooker.

    Reply
  29. The Country Cook says

    March 14, 2012 at 2:32 pm

    Hi Bill, thanks for your comment! I definitely recommend low sodium items for this and also adding one can of water. The gravy is the best part of this. I think, also, some of the newer crock pots run at a higher temperature so the gravy reduces down quickly. If you find that is the case, add in another can of water to help with the thickness. Hope that helps!

    Reply
  30. jenlynnkc1 says

    March 17, 2012 at 10:21 pm

    All I got is- OMG!!!! Made these today- something different for my husband. He is very very ill & I have been trying new things out!!! He loved it- could even cut the meat all by himself!!! The only thing I changed was the cube steak to chicken fried steak. My butcher said that cube would fall apart because they tenderize twice & only once for chicken fried. I made mashed potatoes & all day green beans- my way of cooking canned ones. He wants again & I am so happy I have found your blog-

    Reply
  31. The Country Cook says

    March 18, 2012 at 3:58 pm

    Hi Jen!! It just thrills me to bits to know your husband enjoyed this recipe. And you are so sweet to want to make some good meals for him!! I really appreciate you taking time out of your busy day to let me know how this came out for you. Big hugs to you both!

    Reply
  32. Kris says

    June 7, 2012 at 5:04 pm

    My family really enjoyed this recipe. They requested that it be added to my "Tried and True" recipe book.
    Thanks for sharing.

    Reply
  33. Ginger says

    June 17, 2012 at 1:40 pm

    Ok, YUM. Not a weekly meal due to sodium but so easy, flavorful, and aromatic! I was so distracted when assembling it I couldn't remember if I'd already added a can of water so I tossed in one half of a can just in case. Delicious and will definitely make again.

    -Ginge

    Reply
  34. LeAnn says

    July 31, 2012 at 4:02 pm

    Can't wait to try this. Looks yummy. We have always eaten cube steak – fried of course – we are in the South – lol. What would be a good substitute for the French Onion Soup? If I leave it out how would it effect the flavor? My dad cant' eat onions, but still want to try this.

    Reply
    • Anonymous says

      November 5, 2013 at 10:37 pm

      Maybe try cream of mushroom in it's place…

      Reply
  35. Tina says

    August 17, 2012 at 1:38 am

    O.M.G. another great recipe, you def have another follower! I figured to try this recipe since my 1st recipe w/ you was the Banana Puddin Poke Cake & was an instant hit, & u def didn't let anyone in this household down this time either. I have been looking for SOOOOO long another way esp. w/ the slowcooker on how to cook cube steak, don't get me wrong I love the traditional fried way but just wanted something different but not complicated. I def suggest to go with the low sodium idea, we're big salt eaters in the house(sadly) & almost always have to salt everything even after it's been "seasoned" but this I didn't have do anything but add a lil bit more pepper for my taste. It was sooooo perfect & tender a def must repeat. I did double this recipe & did a can each of cream of mushroom & cream of chicken soups, added some sliced onions(b/c DH absolutely loves onions), & added a few dashes of pepper. Looking forward to trying your other dishes!! 😀

    Reply
  36. The Country Cook says

    August 18, 2012 at 12:03 pm

    SO glad you enjoyed this one!! Cube steak is such a budget-friendly meat too so it's nice to have other ways to make it!! I appreciate y'all taking the time to let me know how it turned out for you!!

    Reply
  37. The Country Cook says

    August 28, 2012 at 5:00 pm

    Kmona – I'm sure you could. Not all crock pots are made equal these days. Some of them (especially newer models) get so hot and they can actually cook food so fast that it doesn't have time to get tender (like you would get from slower cooking).

    Reply
  38. Kmona says

    August 28, 2012 at 1:09 pm

    Hi. I think this sounds wonderful. I was wondering can you cook it on high for 4-5 hours and get the same result? Thanks

    Reply
  39. tracerscouponaffair says

    November 10, 2012 at 5:10 pm

    This looks amazing! Thank u! I am always looking for new yummy recipes for my large family!!!

    Reply
  40. Vicky says

    November 14, 2012 at 12:45 pm

    About how many servings does this recipe yield?

    Reply
  41. Anonymous says

    January 4, 2013 at 3:07 am

    are there different cuts of cube steak? i was going to make this but the cube steak here is like paper thin. pounded with a malet looking.

    Reply
  42. Jammie Morey says

    January 15, 2013 at 7:05 pm

    making this tonight! looks so yummy in the slow cooker now.

    Reply
  43. Anonymous says

    February 3, 2013 at 4:52 pm

    I have this in the crockpot now. Been cooking it since 6am. Ohhhh man, it smells heavenly!! In about an hour I will be putting in dried egg noodles. Can't wait to try this! Oh i added 2 cans of drained mushrooms too.

    Reply
  44. Sandra says

    February 24, 2013 at 6:46 pm

    It's a snowy day here in Colorado, and I have this cooking in the crock pot today. Can't wait to dig in later! I'll be making mashed potatoes and the butter dip biscuits to go with it. YUMMY!

    Reply
  45. Anonymous says

    March 23, 2013 at 4:53 am

    I always add a liitle bit of leftover morning coffee to brown gravy sauces, It darkens the color and deepens the flavor

    Reply
  46. Anonymous says

    April 1, 2013 at 4:37 pm

    Is this something could cooked ahead and frozen to reheat?

    Reply
    • Brandie @ The Country Cook says

      April 12, 2013 at 12:35 pm

      I've never actually tried that, I'm sorry. So I don't have a good answer. If you do try it, please let me know!

      Reply
  47. Redd Satin says

    April 4, 2013 at 4:10 pm

    I did cooked this for my family last night and I must say from myself and the family… KUDOS!!!!! I've never seen cubed steak as form tender before. I loved it and will put this in rotation of the "go to" meals for sure.

    Reply
  48. tammy duda says

    April 12, 2013 at 4:53 am

    This looks sooooo good but I have a question can I use somthing else instead of the cream soup due to the fact my son is highly allergic to milk and all creamed soups contain milk….

    Reply
    • Brandie @ The Country Cook says

      April 12, 2013 at 12:37 pm

      Hi Tammy! I wish I had a good answer but I'm really not sure. I would say use some sort of soy based product but I don't know how well it would hold up in the crock pot. Maybe someone on here might have a good suggestion for you!

      Reply
    • PrezObzo says

      April 14, 2013 at 1:36 am

      Hello Tammy – Google "substitute for creamed soup in recipes" for some great ideas

      Reply
    • Rachelle says

      September 28, 2016 at 1:18 am

      Tammy. I have done this before. Instead of cream soups I used the Campbell's beefy mushroom soup. You also can use beef gravy packet and beef consomme soup. They also come in low sodium. It also freezes well. Be sure to warm in oven slowly.

      Reply
    • Emma says

      March 19, 2018 at 6:52 pm

      When I don’t have cream soup I have used beef broth, kitchen bouquet and Cornstarch with water to thicken.

      Reply
  49. Jen in WI says

    April 24, 2013 at 4:14 pm

    Holy guacamole is this good! I have made this several times actually and it turns out 100% awesome each and every time. I've served it over egg noodles and mashed potatoes and both were fabulous. That gravy is to die for!
    Thank you so much for posting so many amazing recipes, I have yet to try a bad one!

    Reply
  50. Anonymous says

    May 9, 2013 at 1:44 pm

    Hi! This recipe is the best. My parents are coming to visit and I'm making this! How much meat would you recommend for 6 people? Thank you for this great recipe! Laurie

    Reply
  51. Anonymous says

    June 21, 2013 at 6:05 pm

    I just put this in the slow cooker but have a question. My cube steaks equaled 6 patties. The gravy didn't quite cover them so I added 1 extra can of water. Do you think I should do anything else? The gravy already seems quite thick before cooking so I'm worried it will cook down too much after 6 hours. What do you think? Thank you!

    Reply
  52. Russell says

    July 9, 2013 at 9:09 pm

    Just finished a sample off the crock pot. I'm still partial to the white/mushroom gravy style my mom and grandmother make, but this one is a solid alternative with a very different flavor (the onion and au jus being the drivers) certainly worth mixing in to change things up from time to time. Thanks!

    Reply
  53. Barbara says

    July 29, 2013 at 2:44 pm

    Good morning! I have just put this is the slow cooker. Have been following you for awhile on Facebook but am new to your site. (Bookmarked it!) Every dinner this week is coming from you! 🙂 We had the baked Ravioli last night, and are doing this tonight. I just happen to have all ingredients on hand except for the French Onion soup, so I substituted Beef Consommé and a can of water. I hope it won't be too salty. Will let you know!
    Barbara

    Reply
  54. Hannahnichole85 says

    August 6, 2013 at 12:31 am

    Found this on Pinterest and decided to try it because all I ever seem to make in the crockpot is chicken. This turned out awesome! It makes the whole house smell great as well. I used microwaveable baked potatoes as a side dish. I will definitely be adding this to the slow cooker rotation.

    Reply
  55. Anonymous says

    September 24, 2013 at 9:50 pm

    Definitely going to try this and likely will add quartered potatoes or perhaps red new ones. That should aid in the high sodium content as well. If you over salt a dish and it has enough liquid adding a peeled whole potato will absorb a good amount of the salt.

    Reply
    • Brandie says

      September 26, 2013 at 2:27 pm

      Great tip and advice – thank you for sharing!

      Reply
  56. Anonymous says

    September 25, 2013 at 11:45 pm

    I made this today, and the gravy was delicious (I used low-sodium soups), but oddly enough, the steaks were a little dry ?? I put them in straight from the freezer, and cooked it on low for 9 1/2 hours. Did I cook it TOO long?

    Reply
    • Brandie says

      September 26, 2013 at 2:26 pm

      Hi! Yep, it sounds like it was a bit too long. The directions state 6-8 hours but you were cooking from frozen so I would have kept it between the 7 or 8 hour range. Plus, cube steak can vary from thinner to thick. It really depends on how your supermarket sells it. I have one store in my area that only does it fairly thin but I can go to Wal-Mart and find thicker cuts. So if they are pretty thick, they need slightly longer cooking time but ones on the thinner side will obviously cook up faster. Hope that helps and I'm glad you still enjoyed it!

      Reply
  57. Dferg says

    October 19, 2013 at 1:38 pm

    Do you not have to brown the steak first?

    Reply
  58. Sarah M says

    October 22, 2013 at 12:18 am

    Though I did alter it a bit (I didnt have french onion soup, so I used a lipton's onion soup packet) same concept, and my kids LOVED it. They aren't big meat eaters, but I didn't have to coerce them into taking a few more bites. Thank you so much! Your blog is fantastic!

    Reply
  59. Anonymous says

    January 16, 2014 at 3:17 pm

    Put it together this morning. Left out the brown gravy and hope that's not to big of a deal. My local IGA did not have ANYTHING with lower sodium so that's a bummer. cant wait to try after work.

    Reply
  60. Hilty says

    February 14, 2014 at 2:34 pm

    I can taste it already just from looking at the photo. Yummy! I would like to make this for our church carry-in dinner and wonder how many people your recipe would feed then I can calculate for a larger group?

    Reply
  61. Laurie Ware says

    February 25, 2014 at 8:06 pm

    I have never used cubed steak for anything other than Chicken Fried Steak!! I will be giving this a try in the very near future. Thank you for all of your recipes and ideas!!

    Reply
  62. Sheila Flynn says

    March 4, 2014 at 10:39 pm

    Saw the post, love to cook in the crock pot. Tried the Cube Steak with gravy, big hit with the family! Will be trying more of the recipes, thanks

    Sheila Flynn

    Reply
  63. Brandie says

    March 5, 2014 at 8:28 pm

    Thanks SO much!! So happy you like this one! I appreciate you coming back to let me know! 🙂

    Reply
  64. Anonymous says

    April 6, 2014 at 11:21 pm

    Can anyone tell me about how much gravy this makes? Feeding 5 people.

    Reply
  65. Beth says

    April 15, 2014 at 2:57 pm

    Love, love, love this recipe!!! It is one of my husbands favorites. I have made it several times since seeing it on your page and it is always a hit even with my 1 and 2 year olds:). Thank you!

    Reply
  66. christina cortez says

    April 25, 2014 at 11:09 pm

    I have never tried cube steak & am so excited to try this recipe! I love, loves your recipes but most of all i love how you post a picture of the ingredients, it really helps me when i dont know what some of the items are. Thank u soooooi much!!!

    Reply
  67. Kitchen Monkey says

    June 3, 2014 at 1:59 am

    Can this be made in the oven? I can't wait to make!

    Reply
  68. Anonymous says

    July 7, 2014 at 2:06 am

    I am in Australia what is Aus Ju & what can I use in place of it please.

    Reply
    • Rachelle says

      September 28, 2016 at 1:24 am

      Au jus is the juice of meat from cooking

      Reply
  69. Anonymous says

    August 13, 2014 at 7:36 pm

    I have only had cube steaks once when my husband prepared them for me and they were tough and awful(he loved them). I was leary to try this recipe but decided to give it a go. It was AMAZING!!! I've made it several times and the only thing I had to adjust was not using the french onion soup (hubby hates onions). The gravy was just as delicious without it!!! Served it with egg noodles and it was fantastic! Thanks for all the yummy recipes! Have loved almost every one I have tried!

    Reply
  70. Anonymous says

    August 29, 2014 at 10:32 pm

    Could I use round steak?

    Reply
  71. Anonymous says

    October 7, 2014 at 11:45 pm

    I have been looking for a quick and easy recipe for venison cube steak, and believe me i found it! This was fantastic. Wife and 2 young children loved it. Thank you so much, this will give me a reason to get back in the woods.

    Reply
  72. Brandie says

    October 8, 2014 at 9:26 pm

    Awww – you made my day – thank you!! So happy y'all love this one!! It is one of my "go-to" meals for sure. For those of you asking, you can use a round steak for this. Any cut of beef will work fine (or venison) 🙂

    Reply
  73. Kim Honeycutt says

    October 30, 2014 at 4:44 pm

    I had pinned this once but it no longer showed up. I hope this one stays on Pinterest! Thanks for your great recipes!

    Reply
  74. Sal says

    November 9, 2014 at 4:05 pm

    I have it cooking in the crockpot now. First time trying cubed steak in the crockpot. Smells delicious! Can't wait for dinner. Thanks for the recipe.

    Reply
  75. chrystal methner says

    November 15, 2014 at 3:06 pm

    Should you brown cubed steak beforehand?

    Reply
  76. Tonette Taylor says

    January 26, 2015 at 4:32 am

    Made this tonight…we loved it.Thanks for sharing:)

    Reply
  77. albruner84 says

    February 16, 2015 at 2:49 pm

    The cubed steaks I got at the store are very thin.They look a lot thinner than the pictures you provided. How long do you think it will take in the crock pot?

    Reply
  78. Melissa Hayes says

    February 16, 2015 at 10:04 am

    I have a quick question. My son doesn't like onions and I wanna know if I can use 2 cans of the cream of chicken soup in place of the french onion soup or just leave it out.

    Reply
    • Emma says

      March 19, 2018 at 6:57 pm

      I use 1 cream of mushroom and one cream of chicken and can of beef broth mixed in and season/color with kitchen bouquet.

      Reply
  79. Colleen E. McCune says

    May 22, 2015 at 1:05 am

    One of my family's top 10 meals. So hearty and so darn yummy for the tummy.

    Reply
  80. plasterers bristol says

    September 17, 2015 at 6:24 pm

    This sounds lovely and really tasty. Thank you for sharing this.

    Simon

    Reply
  81. Anonymous says

    November 5, 2015 at 8:20 pm

    I used the French onion soup – but just the juice. I strained the onions out and the gravy was awesome 🙂

    Reply
    • Sherry Ryder says

      May 1, 2016 at 8:44 pm

      Could I cook on high for 3 hours instead of low for six??

      Reply
    • Brandie (The Country Cook) says

      May 2, 2016 at 12:32 pm

      Sherry, yes you can!

      Reply
  82. Rachel Miller says

    September 12, 2016 at 1:16 pm

    I'm using a little over 4lbs of cube steak.. Should I double up on the soups and gravy mix?

    Reply
    • Brandie (The Country Cook) says

      September 29, 2016 at 3:01 pm

      I would say to double it just so you have plenty of gravy!

      Reply
  83. Anonymous says

    September 23, 2016 at 2:15 am

    I make it with 1 can beef stock and 2 cans stewed tomato simmer oven 350degrees 2 hrs. Or 6hr low crock pot. Serve with buttered wide egg noodles.

    Reply
  84. Anonymous says

    September 25, 2016 at 11:03 pm

    I bet adding an additional tsp of corn starch and 1/3 c of red wine to the water would "guild a lily," as my father used to say. This recipe sounds like a wonderful meal to come home to on a cold winter day! ~Heather, aka The Happy Cooker 😉

    Reply
  85. Brittany says

    October 2, 2016 at 9:18 am

    Does the steak have to be thawed? And could I use brown racy instead of the au jus?

    Reply
  86. D :) says

    October 2, 2016 at 1:32 pm

    I have a quick question. We don’t like onions and I want to know if I can use 2 cans of the cream of chicken soup in place of the french onion soup or just leave it out. If not, what can replace it OTHER than cream of mushroom (allergies).

    Reply
    • Brandie says

      October 2, 2016 at 8:28 pm

      You could maybe do the cream of chicken soup. It would make it more creamier than the gravy it normally has. If you try it out, make sure you come back and let us know how it turned out for you.

      Reply
  87. Meagan says

    October 2, 2016 at 6:19 pm

    What kind of slow cooker do you have? Looks awesome!

    Reply
  88. Selina says

    October 8, 2016 at 9:19 pm

    Could I use a pack of French onion soup mix? I like to sift out the dehydrated onions with a mini sifter, idk if I could sift them out of the can soup, thanks! 🙂

    Reply
  89. Laura A Nelson says

    October 10, 2016 at 11:15 am

    10/10/16

    Made this meal last month for my husbands family, we all enjoyed it very much. Thanks for sharing.

    Laura from Ronkonkoma, NY

    Reply
    • Brandie says

      October 10, 2016 at 12:57 pm

      Laura, thank you for taking the time to come back and let me know how it turned out for you!

      Reply
  90. Mary Puskar says

    October 10, 2016 at 5:13 pm

    I want to know is cube steak the same as ground beef. It’s obviously ground but what kind of meat is it…..a beef roast?

    Reply
    • Brandie says

      October 10, 2016 at 7:09 pm

      Hi Mary! It’s not ground beef. It is actually a top round cut (back end of the cow) or chuck round cut (front end of the cow) and then it is run through a tenderizing machine (since those cuts tend be on the tough side.) Cooking it low and slow helps give the meat time to get even more tender.

      Reply
  91. Angela says

    October 10, 2016 at 6:18 pm

    If cooking on high, what is your suggestion on time?

    Reply
    • Brandie says

      October 10, 2016 at 7:09 pm

      Hi Angela! You *could* cook it on high but I’m not sure if you’d want to. It won’t get as buttery tender by cooking it too fast. Low and slow is the way to go to get it super tender.

      Reply
  92. Doreen says

    October 16, 2016 at 5:37 pm

    Could you throw some quartered up potatoes in with the gravy and cube steaks?

    Reply
    • Brandie says

      October 17, 2016 at 8:10 am

      Hi Doreen, I don’t see why not! You’ll want to use a sturdy potato like a red potato. It holds up a bit better to the longer cooking time. 🙂

      Reply
  93. Mary says

    October 18, 2016 at 7:05 pm

    O’ my so so yummy, the whole family agreed! It’s definitely a winner and we will so be making it again.

    Reply
  94. Amanda says

    October 19, 2016 at 11:31 am

    This looks so good! Will be trying this for dinner tonight! Thank you so much for posting!

    Reply
  95. Beth says

    November 2, 2016 at 1:17 pm

    Thank you Branndie for your recipe! Cooking has always been one of my passions! But several months ago, I had a little neurological incident, and now cooking is beyond my skill set. Then I found your recipe! I needed help getting the crockpot in from the garage, but once in, I was on it! I was able to make this dish within minutes without help! The best part was there was so little cleanup do to! No wait… the best part is the sense of achievement and independence I achieved this morning thanks to you Brandie! I feel so proud of myself and can’t wait to share this with my physical therapist! Now I just have to wait 6 to 8 hours to eat! ❤️

    Reply
  96. Sherilyn says

    November 10, 2016 at 12:55 pm

    I liked this recipe but it was a little to salty. What do you suggest to cut back on the sodium?

    Reply
    • Brandie says

      November 10, 2016 at 10:04 pm

      You can get lower sodium options for the soup and the mix. This should help with the sodium content.

      Reply
  97. Nicole says

    November 17, 2016 at 12:48 pm

    So this recipe only makes 4 cube steaks? Would I need to double if have 8 cube steaks?

    Reply
  98. Lise says

    November 23, 2016 at 3:25 pm

    Is french onion soup same as a can of onion soup

    Reply
  99. Cassandra Kiel says

    November 29, 2016 at 9:38 am

    I’ve loved and made this recipe for a while! Thank you for it! Didn’t it uses to call for a packet of brown gravy instead of the cornstarch?

    Reply
  100. Moniquea says

    December 24, 2016 at 6:03 am

    I absolutely love this recipe. The only thing I did differently was substitute the cream of chicken soup with cream of mushroom soup and it was delicious!! Thank you for this quick, easy and delicious recipe????

    Reply
  101. Courtney says

    January 1, 2017 at 12:25 pm

    I thought it was a little strange using cream of chicken in a beef dish. I did see some people substituted other things in the comments but I thought I’d try the original first before making any adjustments. In the slow cooker now, looking forward to giving it a try!

    Reply
  102. Emily says

    January 8, 2017 at 9:36 pm

    Many days I am out of the house for 10 hours, do you think that would be too long on low?

    Reply
  103. Haylee says

    January 18, 2017 at 10:30 am

    I can not find au jus gravy mix any where in town, can I use mushroom Gravy mix in its place? I really hope so because it’s gona be our supper tonight

    Reply
  104. Wendy Szoka says

    January 21, 2017 at 9:30 am

    Confused… the picture shows a packet of brown gravy mix but its not shown anywhere in the ingredient list or directions. Not sure if I use it or not??

    Reply
    • Brandie says

      January 21, 2017 at 11:59 am

      Wendy, it is a packet of Au Jus Gravy mix and it is listed in the ingredients. Sorry you were confused on that.

      Reply
      • Barbara says

        January 22, 2017 at 4:27 pm

        What I like most about the recipe is no pre-browning of the meat. Less work and a lot less mess to clean up. This also freezes well–not that I expect to have much left over.

        I loved cubed steak growing up but never could make it taste as good. Now I can make it easily and it tastes great. If anything, it’s even better than in the days of old when it was dredged and fried. It was done that way because they worked with what was available. If they’d had slow cookers, they would have used them often, no doubt.

        Reply
  105. Judy says

    January 29, 2017 at 10:29 pm

    I dont have au jus or French onions soup. What do you suggest as a replacement.

    Reply
  106. Katie says

    January 31, 2017 at 11:43 pm

    My husband says this is the best brown gravy he has ever had! Frequently requests this dish simply for the gravy. Thanks!

    Reply
  107. Cindie says

    February 7, 2017 at 6:17 pm

    I made this while my mom came for the weekend. I buy meat in bulk and portion it out to meals for my family, plus two. I told my mom that we had to still cut the steaks in half to make it work since I didn’t precut the large steaks I bought at my grocery store. Well, thanks to her not halving a steak (which she dug in first before I could even get plates down), I ended up being the one that didn’t get any meat. So, today, I made it again. Today I FINALLY got a piece of meat. I think browning the meat beforehand will work great, but I don’t think it’s necessary. The gravy was delicious the first time (without the meat), but it was even better with the meat this time! I paired it with egg noodles and green beans and it turned out phenomenal!

    Reply
  108. Tim says

    February 14, 2017 at 9:39 pm

    Do I take out the steak before I thicken the gravy?

    Reply
  109. MaryAnn says

    February 16, 2017 at 4:10 pm

    This is what we called Salisbury steak when I was a child some 50 yrs ago. When you ordered it at a restaurant, you received this also with large slices of fresh mushrooms and slivers of onions. Mom would make this a day or two after having pot roast, using the juice/drippings as part of the gravy.

    Reply
  110. Desiree says

    February 26, 2017 at 11:27 am

    One word delicious, I’ve made this dish twice now and it’s awesome followed the recipe didn’t change one thing and my entire family enjoyed it thank you so much for this easy to follow recipe

    Reply
    • Brandie @ The Country Cook says

      February 26, 2017 at 11:43 am

      Hi Desiree! Yay!! You are so sweet to come back and let me know how it turned out for you. So thrilled you love it!

      Reply
  111. Kim says

    March 5, 2017 at 7:54 pm

    This was excellent. The meat was so tender. Served it with mashed potatoes and a corn casserole. Now this is comfort food at its best!

    Reply
  112. Kim says

    March 9, 2017 at 1:43 pm

    It is a little salty and the gravy is rich. Next time I will add more water.

    Reply
  113. Km Koesler says

    March 10, 2017 at 3:57 pm

    angie voltz, use beef broth or bullion instead of French Onion Soup and it comes out great!

    Reply
  114. Kathi says

    March 20, 2017 at 5:58 pm

    I made this last night but because I am highly MSG intolerant I made a few changes. The Cream of Chicken soup that I used was Campbell;s Healthy Request (no MSG in this soup). I also used McCormick au jus gravy packet – no MSG in this either. Since there are no French Onion soups with out a lot of salt and no MSG – I just used a finely diced yellow onion. Then I added 2 tablespoons of minced garlic and 1 Tablespoon of Mrs. Dash Original.. With those being the only changes due to health reasons – this was better than anything that my Mom every made – she was a lousy cook.

    Reply
    • Brandie @ The Country Cook says

      March 21, 2017 at 9:13 am

      Hi Kathi!! That is awesome! I love hearing how folks take a recipe and make it their own! Good job!

      Reply
  115. Jen says

    March 26, 2017 at 12:59 pm

    Do you take the meat out at the end to make the gravy?

    Reply
    • Brandie @ The Country Cook says

      March 26, 2017 at 5:58 pm

      Hi Jen! You don’t have to but it may make it a bit easier to whisk it all together. You can then put the steak back in after you have stirred it.

      Reply
  116. MARNA says

    March 28, 2017 at 12:42 pm

    I only have 1.5 quart crock pot and would really love to try this recipe. How long should I cook this for on low heat only?

    Reply
  117. Krystal says

    April 5, 2017 at 10:44 pm

    What is cube steak? I’ve never cooked with it, but it looks good.

    Reply
  118. tonya riley says

    April 24, 2017 at 12:23 pm

    I can’t wait to try this one.

    Reply
  119. Vanessa Flores says

    May 10, 2017 at 4:07 pm

    Could you make this on the stove for faster cooking???

    Reply
  120. sean garcia says

    May 22, 2017 at 10:24 pm

    I made this last night. The steak came out tender.

    Reply
  121. Melvin Jones says

    June 9, 2017 at 10:03 am

    Can my meat be partially frozen?

    Reply
  122. Christina says

    June 10, 2017 at 1:56 am

    I. Made a mistake, I bought a dry French onion soup mix instead of the can, can I use it in the recipe

    Reply
  123. Debbie says

    June 13, 2017 at 3:53 pm

    I really want to try this but we’ve got some picky eaters in the house that don’t like onions or mushrooms. Do you have any recommendations for substitutions for the French Onion Soup?

    Reply
  124. Jessica says

    July 24, 2017 at 11:41 am

    Do the steaks need to be thawed out first or can I put them in still frozen?

    Reply
  125. Jen K. says

    August 3, 2017 at 8:19 pm

    I made this today and it was delicious. I added two cans of water instead of just half a cup and didn’t add the cornstarch like the recipe calls for. The gravy still came out perfect. The extra water made it perfect, and it wasn’t salty tasting. I added egg noodles right to the pot after the meat was cooked and they cooked in under 10 minutes. The meat was so tender it was falling apart. My daughter loved it so much, she asked if she could eat it for breakfast LOL!

    Reply
  126. Amber says

    August 6, 2017 at 1:17 am

    Looks really good. Going to try this on HIGH for 1 hour and low for 4 and half to 5 hours to shave some time off since I am cooking it so late and I am not trying to stay up until 4am. I need it done for tomorrow’s dinner and I am going to keep warm while I sleep. I wont be up till later in the day tomorrow and it needs to be done at a certain time which is why I am doing it the night before. My schedule is crazy! I know how important it is to cook on low so I will do most time on low… Thank you looks and smells great! Never had cubed beef before!!

    Reply
    • Brandie @ The Country Cook says

      August 7, 2017 at 10:31 am

      I totally get that Amber!! This is a good one because it is totally fine hanging out for a while!

      Reply
  127. Sandra Donour says

    September 7, 2017 at 1:25 pm

    This is a very good recipe. I substituted pork cutlets at a much better price. I floured and browned each cutlet. I put a layer of the soup mixture and a layer of pork cutlets until finished. I also doubled the recipe. I set the crockpot on low for 7 hours. I did not have to make the slurry to thicken the gravy as the flour batter took care of that.
    I know I cooked it but my goodness!!!! This was DELICIOUS!!!!! Keeping this recipe!!!
    Kinda messy browning the cutlets but it was definitely worth the time, trouble, and mess to take this step. Once that is done it cooks itself! Make some creamed potatoes, a vegetable, and some rolls and you have an awesome dinner!
    We carrried a plate to my father-in-law for dinner. He called back as said it was wonderful. He’s never made such a complement!!!!!
    Really good!!!!!!!

    Reply
  128. Melissa Gregory says

    October 28, 2017 at 6:32 pm

    We have made this recipe a couple times already and it is so satisfying on a cold night! Stick to your bones good! We have a family and both work full time so it’s so nice that it is so simple too. Appreciate you sharing!

    Reply
  129. Vicky says

    November 1, 2017 at 9:52 pm

    The gravey was amazing. . I just boiled potatoes and covered them with the sauce. I wasn’t to crazy with the meat choice. Think I will try pot roast next time. Love the crock pot method. Thank you it was very tasty ????

    Reply
  130. Katie Berry says

    November 15, 2017 at 7:31 pm

    My husband is lactose intolerant and cannot have Cream of Chicken soup. Any suggestions on substitute? I was thinking Golden Mushroom soup?

    Reply
    • Brandie @ The Country Cook says

      November 16, 2017 at 4:03 pm

      Hi Katie! You can actually make your own and some whole foods stores sell lactose-free cream of chicken soups. Send me a message through my contact form and I can get you the homemade recipe for it! 🙂

      Reply
  131. Amy Kleman says

    November 17, 2017 at 7:55 am

    Do I need to thaw the steaks before hand or can I use frozen.. I don’t crock pot a lot

    Reply
  132. Lyndsey says

    December 7, 2017 at 8:00 am

    Hi there! Making this tonight and I’m on Weight Watchers! Do you know the sugar content and how many servings are in this recipe? Thank you so much!

    Reply
  133. Larry says

    December 9, 2017 at 4:57 pm

    Just got up from the table after trying this recipe. I’m ready to go back for more! Seriously, make this and you will not be disappointed! I browned the steaks first in a little olive oil because I can’t bring myself to put unbrowned meat in the crock pot. Since the pan was so hot and ready I browned some mushrooms and onions to go into the pot as well. I also added an extra 1/2 cup of water and halfway through the cooking time, 1/2 cup of beef broth because things were looking a bit thick. Needless to say, the gravy needed no thickening and came out just great. This is cube steak Nirvana. Or Valhalla. Or Heaven. Just bliss!

    Reply
  134. Kara says

    December 10, 2017 at 12:57 pm

    Wonderful recipe, thank you!

    Reply
  135. Stephanie says

    December 11, 2017 at 7:10 pm

    Great recipe,the whole family liked it

    Reply
  136. Donna says

    December 16, 2017 at 2:18 pm

    I used cream of mushroom with roasted garlic instead of cream of chicken. It was delicious.

    Reply
  137. Rachel says

    January 1, 2018 at 6:43 pm

    Can I use something else besides packet of Au jus? I have been to every store in town multiple times and they never have Au jus.

    Reply
    • Brandie @ The Country Cook says

      January 2, 2018 at 10:56 am

      Hi Rachel, you can just use a packet of low sodium brown gravy. 🙂

      Reply
  138. Jennlk11 says

    January 9, 2018 at 11:41 am

    I can’t call this recipe good or overnight excellent. Frankly, it tasted like a frozen dinner. Perhaps I would just prefer to make my own gravy. I’m surprised so many liked it this much.

    Reply
  139. Steve Heiser says

    January 10, 2018 at 9:28 pm

    Thank you for such a delicious meal very easy to make you can use pork chops chicken and just about any kind of meat we used round steak run through the tenderizer three times that seems like to many times but it comes out perfect.

    Reply
  140. Linda stark says

    January 30, 2018 at 10:07 am

    I’m wanting to make this today but all I had in my cupboard is dry Lipton Onion Soup mix d you think I could possibly mixed that with water per instructions and use this in place of the can of french onion soup mix

    Reply
  141. Penny Holcomb says

    February 4, 2018 at 8:04 pm

    Absolutely DELISH!!! Will definitely make this again!!!

    Reply
  142. Traci says

    February 4, 2018 at 9:54 pm

    Hi! Planning to make this tomorrow for dinner. Can I swap out the ah jus gravy for brown gravy? That’s what I have already in my pantry. Thanks!

    Reply
  143. Taniesha says

    February 10, 2018 at 9:32 pm

    Please tell me what kind of crock pot is that??? I love the other settings it has. Btw, I make this about every other week.

    Reply
  144. Ellis says

    February 19, 2018 at 2:40 pm

    My husband won’t eat onion or mushrooms. What can I substitute for those or can I just user the cream of chicken and au jus?

    Reply
  145. Lynette aka breezermom says

    February 19, 2018 at 7:39 pm

    I put this in the crockpot before I left for work on low. Got home and the house smelled wonderful. Gave it a taste and it was a bit salty so I cut up a potato and threw it in to soak up some salt. Worked like a charm. The meat was fall apart tender. I subbed cream of chicken for the french onion soup because of “no onion” eaters, and the recipe still worked. Thanks for sharing!

    Reply
  146. Mischa says

    February 19, 2018 at 10:16 pm

    I made these today for the first time and they are SO good! I’ve made your recipe for hamburger steaks and gravy meany times, and it has become my husband’s favorite meal, but these are easier, less mess, and fewer steps. That suits me to a tee!

    Reply
  147. Kristen Edwards says

    February 28, 2018 at 12:51 pm

    Do you just layer the pieces on top of each other bc I had 6 pieces for the 2 lbs? Don’t want them to stick!

    Reply
    • Brandie @ The Country Cook says

      February 28, 2018 at 12:53 pm

      Yep, you can layer! Just make sure there is some of the gravy in between them. 🙂

      Reply

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