Monday, February 9

Good Eating Monday: Slow Cooker Cube Steak & Gravy

Greetings!
Today I've decided to try a NEW slow-cooker recipe for cube steak I saw in Pinterest.
I have pin board called "Food Ideas," which is where I put any recipe pins I think I might be interested in trying out.
Then I just set up a new pin board called,"Pin Recipes I've Tried," where I can put all those recipe pins I've already tired. I always make notations on these as to whether they're good or not and what improvements I might have made.
 (This board is at the bottom, since it's a new.)
I decided on this recipe because cube steak is a fairly inexpensive cut of beef. The pack I bought had just 4 cube steaks in it that were only slightly pounded.
For slow cooker use, the cube-steak can't be pounded too thin. Apparently, some cube steaks are more heavily pounded for tenderness and will be marked for "Skillet Use Only"--so you want to watch out for this. Such cube steaks will dissolve to nothing in a slow cooker.
I mention this because it apparently was a problem for a few other people who tried this recipe.
Slow Cooker Cube Steak & Gravy

Ingredients:
Cube Steaks (up to 8)
2 cans Cream of Mushroom soup
1 packet Onion Soup Mix
3/4 cup of water
Optional Additions: fresh, sliced mushrooms & sauteed onions.

Directions
Place cube steaks in oil-sprayed slow-cooker, Combine canned soup, onion mix & water and pour over steak. Cook 7 to 8 hours on low.
Serve with rice or mashed potatoes & favorite green veggie!
Substitutions: Cream of Chicken Soup could be used instead of Mushroom if desired.
******
So that's what's cooking in my slow-cooker today!
Because I'm only cooking 4 cube steaks, I omitted the adding any extra water, because the meat juices would add enough liquid. Later on, I decided it would benefit with a little extra water and added 1/4 cup. 
I also added thickly sliced baby Portabella mushrooms and topped tit with fresh, sauteed onion sliced before putting the lid on.
And since I didn't start it till noon, I cooked it on high the first couple hours, then turned it to low to cook until around 5:30, so it will be ready for dinner.
I'll have to report back later this evening with how it tasted! I know it smells delicious!

The After Dinner Report
Yum, yum, yum. I served this with rice and Green Giant Steamer Brussels with Sea Salt.

 Hubby gave it "2 thumbs up" and says I need to make it again!
Need I say more?
*****
Eat up, me hearties, yo-ho!

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