Description
Slow-cooked Cubed Steak in a rich and creamy onion gravy made easy in a crockpot. Tender cubed steaks are seared, then slow braised with savory herbs, garlic, onions, and Worcestershire sauce, finished with a touch of heavy cream for a comforting and flavorful meal.
Ingredients
Scale
Meat and Coating
- 4 cubed steaks
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
Searing and Aromatics
- 2 Tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
Slow Cooker Liquid and Seasoning
- 1 cup beef broth
- ¼ cup Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
Finishing Touch
- ½ cup heavy cream
- Chopped fresh parsley for garnish
Instructions
- Prepare the coating mixture: In a shallow bowl, combine the all-purpose flour, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper, ensuring the spices are evenly mixed.
- Dredge the steaks: Coat each cubed steak evenly in the flour mixture, shaking off any excess coating before cooking.
- Sear the steaks: Heat olive oil in a large skillet over medium-high heat. Sear each cubed steak on both sides until golden brown, working in batches if necessary to avoid overcrowding. Transfer the seared steaks to the slow cooker.
- Sauté onions and garlic: In the same skillet, add the thinly sliced onion and minced garlic. Cook over medium heat until the onions are softened and slightly caramelized, about 5-7 minutes. Deglaze the skillet with a splash of beef broth, scraping up any browned bits from the bottom.
- Add aromatics to slow cooker: Transfer the sautéed onions and garlic to the slow cooker, placing them on top of the cubed steaks.
- Prepare the slow cooking liquid: In a bowl, whisk together the beef broth, Worcestershire sauce, dried thyme, and dried rosemary.
- Pour over steaks: Pour the broth mixture evenly over the steaks and onions in the slow cooker.
- Slow cook: Cover and cook on low for 4 to 6 hours, until the cubed steak is tender and flavorful.
- Add heavy cream: About 30 minutes before serving, stir in the heavy cream to the slow cooker to create a rich and creamy sauce.
- Garnish and serve: Garnish the finished dish with chopped fresh parsley and serve hot.
Notes
- Store any leftover cubed steak in an airtight container in the refrigerator for up to 5 days.
- This dish is not recommended for freezing after cooking due to texture changes.
- For thicker sauce, you can stir in a slurry of cornstarch and water during the last 30 minutes of cooking.
- Serve with mashed potatoes, rice, or crusty bread to enjoy the creamy sauce fully.
