- 6 cube steaks
- 20 ounces cream of mushroom soup (two 10 ounce cans)
- 1 ounce onion soup mix (1 packet)
- ½ cup water
- 2 tablespoons cornstarch
- You can use beef broth instead of water for even more depth of flavor.
- While not required, some people like to sear the cube steak in a hot skillet with a bit of oil before placing it in the slow cooker. This can add a nice color and flavor to the meat.
- To cook on the high setting, allow 3-4 hours.
- Serve with mashed potatoes, rice, noodles, or warm crusty bread. These sides can soak up the flavorful gravy.
- Garnish with chopped fresh parsley or green onions for a pop of color and freshness.
