Recipe by duonyte
I bought some cube steaks on a whim and then was not sure what to do with them. I liked the idea of slow cooking, but not the cream of soups and mixes that so many recipes featured. So I made this up based on what I had in my pantry. Mr Grumpy did not speak while eating, just made little moaning noises.. I guess that means he likes it!
Top Review by rpgaymer
Thanks for sharing another great slow cooker recipe, duonyte. I've never eaten or prepared cube steaks, but this slow cooking method is great. The meat came out super-tender, and the resulting gravy was tasty as well. I also included some fresh garlic, Maggi seasoning and cayenne pepper for added flavor. I served everything over roasted buckwheat, and I must say the gravy was perfect on it.
- 566.99-680.38 g cube steaks
- 59.14 ml flour
- ground black pepper
- ghee or vegetable oil
- 1 medium carrot, sliced
- 1 small onion, chopped
- 2.46 ml dried thyme
- 1 bay leaf
- 118.29 ml red wine
- 177.44 ml low sodium chicken broth
- 226.79 g can tomato sauce
Directions See How It's Made
- I used a 3 qt slow cooker, This did not fill it up halfway, so that a larger cooker will cook in a much shorter period of time, so please be aware of that.
- Rub flour onto both sides of the steaks, and sprinkle them with salt and pepper.
- Heat the ghee or oil in a skillet and brown the steaks on both sides, transferring to the slow cooker as they are done.
- In the meantime, put the carrots, onion, thyme and bay leaf in the slow cooker.
- Once the meat is done, reduce the heat and pour the wine into the skillet. Stir to loosen and dissolve the fond and let it simmer briefly to reduce the wine a bit. Pour into the slow cooker.
- Add the broth and tomato sauce into the slow cooker.
- Cover and cook on LOW for 6 or 7 hours. At this point, the meat held together as I removed it, but was fork tender.
- Serve with the gravy that made itself in the crockpot. I found that this needed no additional salt, but you should adjust for your own tastes.