4-Ingredient Slow Cooker Cube Steaks

Servings: 4
Ingredients
2 pounds beef cube steaks
2 (10.5-ounce) cans condensed cream of mushroom soup
1 (1-ounce) packet brown gravy mix
1 (1-ounce) packet onion soup mix

Directions
Lightly spray the inside of your slow cooker with nonstick cooking spray for easier cleanup.
In a medium bowl, whisk together the condensed cream of mushroom soup, brown gravy mix, and onion soup mix until smooth and well combined. The mixture will be thick—that’s okay.

Spread a thin layer (about 1/2 cup) of the gravy mixture over the bottom of the slow cooker.
Layer half of the cube steaks over the gravy in a single layer, overlapping slightly if needed.
Spoon about half of the remaining gravy mixture over the cube steaks, spreading it to cover the meat.
Add the rest of the cube steaks on top, then pour and spread the remaining gravy mixture over everything, making sure all the meat is coated.
Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the cube steaks are very tender and easily pulled apart with a fork.
Once done, give the gravy a gentle stir around the edges to mix in any juices, then taste and adjust with a pinch of salt and pepper at the table if desired.
Serve the cube steaks hot, spooning plenty of the rich brown gravy over mashed potatoes, noodles, or rice.

Variations & Tips
If you like a thicker, almost pot-roast-style gravy, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir it into the slow cooker during the last 30 minutes of cooking, then turn the heat to HIGH to let it thicken. For a slightly lighter flavor, swap one can of cream of mushroom soup for cream of chicken or cream of celery. If you want some extra savoriness without adding more ingredients, give the cube steaks a quick sear in a hot skillet before adding them to the slow cooker—totally optional, but it adds a deeper flavor. You can also stretch this meal for more people by adding sliced onions or mushrooms on top of the first layer of meat (this technically adds more ingredients, so I treat it as a bonus option, not part of the core four). Leftovers reheat really well; store them in the fridge for up to 3 days and warm gently on the stovetop or in the microwave, adding a splash of water or beef broth if the gravy gets too thick.