Cube steak is used to make chicken-fried steak, but Tennessee Cube Steak has a way of getting the same feeling without going through all the work. The trick is to let the slow cooker do basically everything for you, so at the end of the day you’re greeted with a meal ready to serve. The steaks are still browned and crispy on the outside and tender and savory on the inside, just without all the battering. And of course, Tennessee Cube Steak wouldn’t be complete without a thick gravy soaking everything in tastiness or a bed of fluffy mashed potatoes underneath. Thank your slow cooker because it has the secret to an easy and delicious dinner!
Ingredients
- 1/3 cup all-purpose flour
- 6 (4-ounce) beef cube steaks
- 1 tablespoon canola oil
- 1 large onion, sliced and separated into rings
- 3 cups water, divided
- 1 (0.87-ounce) envelope brown gravy mix
- 1 (0.75-ounce) envelope mushroom gravy mix
- 1 (0.87-ounce) envelope onion gravy mix
- noodles or mashed potatoes, optional, to taste, cooked and hot
Directions
Step 1 –Place the flour in a shallow dish.
Step 2 –Add the steaks to the flour, 1-2 at a time, and turn them to completely coat them.
Step 3 –In a skillet, heat the canola oil over medium heat.
Step 4 –Add the steaks to the hot oil and cook until they have lightly browned on each side, about 3 minutes per side.
Step 5 –Transfer the steaks to a 3-quart slow cooker.
Step 6 –Add the onion and 2 cups of the water to the steaks.
Step 7 –Cover the slow cooker and cook until the meat is tender and has reached an internal temperature of at least 145 degrees F, about 8 hours on low heat.
Step 8 –In a bowl, whisk the brown gravy mix, the mushroom gravy mix, the onion gravy mix, and the remaining water together
Step 9 –Add the gravy mixture to the slow cooker and cook for 30 minutes.
Step 10 –Serve the steak over the noodles.
