Description
Fall-apart tender pork cube steaks simmer in a savory mushroom-onion gravy all day in the slow cooker. Minimal prep and rich, comforting flavors make this dish perfect for busy days and family dinners.
Ingredients
Units
Scale
- 1 1/2 lbs. Pork cube steak (About 6 pieces)
- 1 packet (Onion soup mix)
- 2 10.5 oz cans (Cream of mushroom soup)
- 1 1/2 cups Beef broth (Low-sodium preferred)
- 1/4 cup Water
- 1/4 tsp Ground black pepper (To taste)
- 1/2 tsp Salt (To taste)
- 6 oz can (Mushroom slices )
- 2 tbsp Cornstarch (For thickening optional)
- Fresh parsley (Chopped for garnish (optional))
Instructions
Layer Ingredients:
- Place pork cube steaks in the bottom of the crock pot.
- Sprinkle the onion soup mix evenly over the meat.
- In a bowl, whisk together the two cans of cream of mushroom soup, beef broth, water, salt, and pepper.
- Pour the mixture over the steaks.
- Scatter mushroom slices on top, if using.
Slow Cook:
- Cover and cook on Low for 6 hours (or High for 3 hours), until the pork is very tender.
Thicken the Gravy (Optional):
- If you prefer a thicker sauce, about 15 minutes before serving whisk the cornstarch into 2 tbsp cold water to make a slurry.
- Stir the slurry into the crock pot, replace the lid, and cook on High for an additional 15 minutes until the gravy thickens.
Garnish & Serve:
- Transfer the pork to a platter or serve directly from the crock pot.
- Spoon extra gravy over the top.
- Garnish with chopped parsley, if desired.
Serving Suggestions:
- Serve over mashed potatoes, egg noodles, or rice to soak up the flavorful gravy.
Notes
- For deeper flavor, sear the cube steaks in a hot skillet for 2 minutes per side before adding to the crock pot.
- Leftovers keep up to 3 days refrigerated; reheat gently on Low in the crock pot or on the stovetop.
- You can swap half the beef broth for red wine for a richer gravy.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: American, Comfort Food, Crockpot Recipes
Nutrition
- Calories: 234
