With our portion came a lot of cubed steak, which has never been my favorite; it's pretty tough, and my mom always made it by breading it, oven "frying" it, and putting golden mushroom soup over the top, and I'm sorry, Mom, but I'm not a fan... With so much in my freezer, I set out for a recipe I was more crazy about, and many of them call for frying it. I'm not opposed to such things, but I hate frying in my house (I can't stand the smell!), and I try not to eat much fried food, so I save those calories for going out.
The recipe I found is so flavorful and easy, and while this isn't an advertisement, I made it in my Ninja crockpot, which I love. It converts from a stovetop setting to a slow cooker with the turn of a dial, so I was able to let this cook all day, and then I removed the meat, switched my Ninja to a stovetop, and made my gravy right in the dishwasher-safe slow cooker pan. Genius! Seriously. I'm in love.
This has awesome flavor, and I love that it gets more tender than baking cubed steak because it's cooked low and slow. I've made this twice now since I found the recipe, and I'm not sure I'll ever try another cubed steak recipe - sorry, Kyle!
Slow-Cooker Cubed Steak Recipe
1 can French onion soup
1 can cream of chicken soup
1/2 C. water
1 packet Au Jus mix
To thicken gravy, whisk together:
3 T. cornstarch
3 T. water
Mix both soups, water, and Au Jus packet in the bottom of a slow cooker; place meat on top of sauce. Cook on low 6-8 hours. Remove meat before thickening gravy.
To make gravy, heat remaining sauce to a boil. Whisk together water and cornstarch, and gradually add to heated sauce, whisking constantly. I always add a little kitchen bouquet, salt, and pepper to my gravy, and if it needs thinned or stretched, I add milk. Heat and whisk until thickened, and enjoy!