Crock pot Cube Steak and Gravy Recipe (2024)

FAQs

How do you cook cube steak so it's not tough? ›

Best Cooking Methods

Sautéing: Give your steaks plenty of room away from each other in a pan with a little bit of oil to keep them tender as they cook. This is an excellent method for preparing cube steak in gravy, allowing the mixture to cook slowly and work its way into the meat.

Cook the cube steak in oil for about 1 or 2 minutes on each side. After you've browned the meat: Move it into the slow cooker. Let it cook on low for 6 to 8 hours to end up with perfectly tender cube steak.

Yes, you can add raw steak to a slow cooker to cook it to your desired doneness level. Slow cooking steak is a convenient way to cook steak over several hours, tenderizing it and adding exceptional flavor along the way.

It comes from the top or bottom round, a tough portion near the rump of the cow usually used as stew meat. But cube steak has been pounded with a textured mallet or tenderized mechanically, a process that breaks down the muscle fibers, making it tender enough to pan-fry on the stove.

Although both recipes have "steak" in their names, only cube steak qualifies as the usual definition of steak — an actual slice of meat. The steak in a Salisbury recipe is formed from ground beef instead, which is seasoned, seared, and shaped into a steak-like patty.

A beef joint in a crock-pot also needs about a ½ cup of liquid – beef broth is usually an excellent choice – to keep it tender and flavorful as it cooks. Place it on the lowest setting and only open it to add a small amount of liquid, if needed, and to stir your veggies.

If you cook meat at too high of a temperature in your slow cooker, you're likely to overcook it. When you cook your food slowly at a lower temperature, you unlock the magic of slow cooking.

Chuck. Chuck steak was practically designed for slow cooking. It comes from the shoulder and upper arm of the cow, so it's done a lot of work over the life of the animal — with its abundant collagen, it's the type of cut that gets tough when grilled quickly, but becomes tender and juicier the longer you cook it.

Cube steak, also known as minute steak or Swiss steak, is a cut of beef usually taken from the top round or top sirloin. These cow parts are well-known because of their high collagen and connective tissue content, which can make the meat tough and chewy.

Cube steak, can be found in stores labeled as "cubed steak" or "minute steak." It is an inexpensive cut of meat used in recipes for quick dinner ideas, soups and stews. You will also see it on restaurant menus or find recipes for country fried steak" or chicken-fried steak.

What goes well with cube steak? ›

The best side dishes to serve with cube steak are mashed potatoes, green beans, french fries, blooming onion, cornbread, coleslaw, macaroni and cheese, roasted vegetables, baked beans, garlic bread, and rice pilaf.

Cube steak, also known as minute steak or Swiss steak, is a cut of beef usually taken from the top round or top sirloin. These cow parts are well-known because of their high collagen and connective tissue content, which can make the meat tough and chewy.

The key to tender beef cubes is letting them cook and simmer on the stove for over an hour. On the other hand, if you want to take it one step further, you can always let it cook inside the slow cooker. So, if you choose this method, you must leave the beef for six to eight hours.

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.