Kicked Up Crock Pot Cubed Steak

Okay…I’m from the South, and who in the South doesn’t like “Country Style Steak and Gravy”? I don’t see any hands raised, so we all must be in agreement that it is the epitome of comfort food. My personal favorite form of country style steak is made with Venison cubed steak., but I don’t have regular access deer so beef is a usual substitute.

I also love Beef Stroganoff. I created this dish with the hopes of combining the two loves and creating a cool adaptation to the usual “brown pan gravy” version. This turned out very well and went over like gang busters with the Well Fed Family, and using the slow-cooker made it simple and easy. Enjoy.

Kicked Up Crock Pot Cubed Steak

Ingredients:
  • 1 large can of cream of mushroom soup (about 28 ounces)
  • 2 to 2.5 pounds of cube steak or top round steak, cut in to about 4 ounce portions (approx. 10-12 pieces)
  • 1 envelope of onion soup mix
  • 8 ounce package of baby portobello mushrooms, sliced
  • 8 ounces of sour cream
  • Â salt
  • garlic powder
  • 2 cups of chicken broth
      Cooking Directions:
      1. In a large bowl combine cream of mushroom soup, chicken broth, onion soup mix, sliced mushrooms and sour cream
      2. Lightly season each piece of steak with salt and garlic powder
      3. In a 5 to 6 quart crock pot, place one layer of steak in bottom of crock pot. Spoon a thin layer of mushroom soup mix over meat. Add a second layer of meat and spoon more soup over this layer. Repeat process until all meat has been added. Add remainder of soup mixture into crock pot.
      4. Cook on low temperature 5 to 6 hours or until meat can be cut with a wooden spoon.
      5. Serve over rice or pasta. (Serving size is two pieces of steak per person.)

      http://recipeseo.com/recipe/8BA8K

      NEED ANY OF THE TOOLS USED?
      Family ratings:
      Rating scale
      1 star - Feed it to the dog
      2 stars - Surprise your neighbor
      3 stars - Definite keeper
      4 stars - Looking forward to leftovers
      5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?
      The Chef - 4 Stars
      The Lucky Wife - 4 Stars
      The Well-Fed Son (4 years old) - 3 Stars
      The Well-Fed Daughter (9 months old) - Mommy’s Baby Girl (4 Stars)
      *Rate it yourself in the comments!
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      Find more great recipes with this one at Foodie Friday.

      About the Author

      Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.

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