Crock Pot Cube Steak & Gravy

If you’re looking for even MORE minute steak recipes, here’s a whole bunch of yumminess for ya…check out of this.
Some are for the crock pot, some are not. ALL of them can work in the crockpot though. You can check out our crock pot conversion charts and be able to move them over and make each into a new crock pot deliciousness!
If you need help with that, no worries. Just hit the “contact” button at the top of the page or message me on Facebook. I’ll help you convert it, no worries!Berdean’s Cube Steak

4 (4 ounce) cube steaks salt and pepper to taste 1/4 cup all-purpose flour 1/3 cup vegetable oil
1 teaspoon beef bouillon granules
Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.

Carrot Topped Swiss Cube Steak

3 tablespoons all-purpose flour 1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
2 (4 ounce) beef cube steaks 1 tablespoon vegetable oil 1/3 cup chopped onion
2 tablespoons finely chopped celery
1 garlic clove, minced
1 cup canned diced tomatoes, with juices
2 tablespoons shredded carrots 2 1/4 teaspoons Worcestershire sauce
1 1/2 teaspoons honey
In a shallow bowl, combine the flour, mustard, salt and pepper; coat meat with flour mixture. In a skillet, brown meat in oil for 2 minutes on each side. Remove meat and keep warm.
Saute the onion, celery and garlic in pan drippings for 1-2 minutes. Stir in tomatoes, scraping browned bits from bottom of pan. Stir in the carrots, Worcestershire sauce and honey. Return meat to skillet.
Bring to a boil. Reduce heat; cover and simmer 6-10 minutes or until meat and vegetables are tender.

Comfort Food Cube Steaks

4 (4 ounce) cube steaks
1/2 teaspoon Cajun seasoning, or to taste
1/4 teaspoon freshly ground black pepper
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) envelope dry onion soup mix
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9×13 inch baking dish.
Season the steaks on both sides with Cajun seasoning and black pepper. Place the steaks into the prepared baking dish. Pour the lemon-lime beverage over them. Combine the cream of mushroom soup and dry onion soup mix, and pour over the steaks.
Bake, uncovered, for about 1 hour, or until meat reaches desired doneness. Do not open the oven door during the first hour of cooking. Serve steaks with gravy spooned over.
Cube Steak Parmesan

3 tablespoons all-purpose flour 1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
2 tablespoons water
1/3 cup crushed saltine crackers 1/3 cup grated Parmesan cheese 1/2 teaspoon dried basil
3 tablespoons vegetable oil
4 (4 ounce) beef cube steaks
1 1/4 cups canned tomato sauce 2 1/4 teaspoons white sugar
1/2 teaspoon dried oregano, divided
1/4 teaspoon garlic powder 4 slices mozzarella cheese
1/3 cup grated Parmesan cheese
Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt and pepper. In a separate bowl, whisk together the eggs and water with a fork. In a third bowl, or shallow dish, mix together the cracker crumbs, 1/3 cup of Parmesan cheese and basil.
Heat the oil in a large skillet over medium heat. Dredge the cube steaks in the seasoned flour, dip into the egg mixture, and coat with the cracker crumb mixture. Place them in the skillet, and fry just until browned on each side. Arrange steaks in a single layer in a greased casserole dish.
Bake for 25 minutes in the preheated oven. Meanwhile, in a medium bowl, stir together the tomato sauce, sugar, 1/4 teaspoon of oregano, and garlic powder. Spoon over steaks when the 25 minutes are up. Top each steak with mozzarella cheese and remaining Parmesan cheese; sprinkle remaining oregano over the top. Bake for 5 more minutes, or until the cheese is melted, and the sauce is hot.

Cube Steak Parmigiana

3 tablespoons all-purpose flour 1/2 teaspoon salt
1/4 teaspoon pepper 1 egg
1 tablespoon water
1/3 cup grated Parmesan cheese 1/3 cup finely crushed saltines 1/2 teaspoon dried basil
6 (4 ounce) cube steaks
2 tablespoons vegetable oil SAUCE:
1 (15 ounce) can tomato sauce
1 tablespoon sugar
1 garlic clove, minced
1/2 teaspoon dried oregano, divided
3 slices mozzarella cheese, halved 1/3 cup grated Parmesan cheese
In three shallow bowls, combine flour, salt and pepper; beat egg and water; and combine Parmesan cheese, saltines and basil. Dip steaks in flour mixture and egg mixture, then roll in cheese mixture.
In a large skillet, heat 1 tablespoon of oil over medium-high heat. Brown three steaks on both sides. Remove to a greased 13-in. x 9- in. x 2-in. baking pan. Repeat with the remaining steaks, adding additional oil as needed. Bake, uncovered, at 375 degrees F for 25 minutes. Drain any pan juices.
Combine the tomato sauce, sugar, garlic and 1/4 teaspoon of oregano; pour over steaks. Bake 20 minutes longer. Place mozzarella cheese on steaks. Sprinkle with Parmesan and remaining oregano. Return to the oven for
5 minutes or until cheese is melted.

Cube Steak Stew

1 1/2 pounds beef cube steak
3 tablespoons all-purpose flour 1 tablespoon olive oil
1/2 tablespoon butter 1 onion, chopped
1 clove garlic, minced
1 cube beef bouillon, dissolved in 1 cup water
1 (15 ounce) can sliced potatoes, drained
1 (8 ounce) can peas and carrots 1 teaspoon browning sauce
1/2 teaspoon Italian seasoning 1 teaspoon salt
1 teaspoon ground black pepper
Cut cube steaks into pieces about 1/2 inch in size. Sprinkle flour over a plate, and dredge meat in flour.
In a large skillet, heat oil and butter over medium high heat. Add steak pieces, onion, and garlic to oil in pan; saute till lightly browned. Add more butter if needed.
Stir in beef bouillon, potatoes, peas and carrots, browning sauce, Italian seasoning, salt, and black pepper. Cover, turn heat down to simmer, and cook for 25 minutes. It will thicken as it cooks. Add more water if it gets too thick.

Cube Steak and Wild Rice

2 tablespoons butter
1 pound cube steak, cut into bite size pieces
1 (4.5 ounce) package long grain and wild rice mix
2 cups water
5 fresh mushrooms, sliced
2 tablespoons Worcestershire sauce
2 tablespoons garlic powder 1 tablespoon onion powder
In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.

Mushroom Cube Steaks

1 tablespoon all-purpose flour 1/4 teaspoon salt
Dash pepper
2 (4 ounce) cube steaks
2 tablespoons butter or margarine, divided
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce, divided
1/2 pound fresh mushrooms, sliced
1 tablespoon chopped onion 2 tablespoons minced fresh parsley
In a shallow bowl or resealable plastic bag, combine flour, salt and pepper. Add steaks; dredge or toss to coat. In a skillet over medium heat, brown steak in 1 tablespoon of butter. Remove the steaks; spread each with 1/2 teaspoon mustard. Pour 1/4 teaspoon Worcestershire sauce over each; keep warm.
In the same skillet, saute the mushrooms and onion in remaining butter until tender. Add parsley and remaining Worcestershire sauce. Return steaks to skillet; cover and simmer for 5-7 minutes or until meat is tender.

Salsa Cube Steaks

1 pound beef cube steak 1/2 teaspoon ground cumin salt and pepper to taste
1 green bell pepper, sliced 1 onion, sliced
1 (16 ounce) jar salsa water as needed
Preheat oven to 375 degrees F (190 degrees C).
Place the steaks in a 9×13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.
Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.

Yummy Cube Steak Delish

2 pounds beef cube steak 1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 (14.5 ounce) can canned diced tomatoes
1 (15 ounce) can canned tomato sauce
1 large onion, thinly sliced
1 teaspoon Italian seasoning
5 small zucchini, cut into 1/2 inch slices
In a large resealable plastic bag, place the cube steak, flour, salt, and pepper. Seal, and shake to coat.
Heat the olive oil in a large skillet over medium heat, and brown the cube steak. Reduce heat to low, and mix in the tomatoes, tomato sauce, onion, and Italian seasoning. Cover, and simmer at least 1 hour, stirring once.
Place the zucchini in the skillet, and coat with the tomato sauce. Continue to simmer uncovered 10 minutes, or until zucchini is tender.

Super Easy Minute Steaks
4 (1/2 pound) cube steaks (pounded round meat)
1 (10.5 ounce) can condensed French onion soup
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, briefly brown the cube steaks.
Arrange meat in a single layer in a 13×9 inch baking dish and pour the soup over the top. Bake in preheated oven for 1 hour.
And here’s another little secret…round steak is a lot like minute steak and cube steak. I personally do NOT understand all the differences. It’s a really good thing I’m not a butcher I suppose.
But anyways…here’s a few more recipes and these are for round steak ‘cause like I said…there all sorta the same thing and these recipes can go either way. So check ‘em out and let us know if you cook ‘em up too!
Ford’s Braised Eye Round Steak

2 tablespoons vegetable oil 2 large onions, sliced
12 (4 ounce) beef eye of round steaks
1/4 teaspoon dried thyme 1 teaspoon seasoned salt
1/4 cup all-purpose flour for coating
1 cup beef consomme 1 cup Burgundy wine
1 teaspoon chopped fresh parsley
Heat the oil in a large skillet over medium-high heat. Add onions; cook and stir until lightly browned and tender, about 5 minutes. Remove the onions from the skillet using a slotted spoon and set aside in a bowl. Season the steaks with thyme and seasoned salt, then dust them lightly with flour. Fry the steaks in the skillet over medium-high heat until browned on each side, about 5 minutes per side.
Pour the red wine and beef consomme in with the beef. Return the cooked onions to the pan. Cook over medium-high heat until the aroma of wine dissipates, 2 to 3 minutes. Reduce heat to low, cover, and simmer for 1 hour. Serve steaks with the sauce and a garnish of fresh parsley.

Round Steak and Gravy

1 1/2 pounds thin cut round steak 1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.5 ounce) can condensed French onion soup
1 (10.75 ounce) can water
Preheat oven to 325 degrees F (165 degrees C).
Trim the fat from the steak, and cut into desired number of servings.
In a roasting pan over medium high heat, sear both sides of the steak, about 1 minute per side. Remove from heat.
Stir the cream of mushroom soup, French onion soup and water into the roaster. Bake in the preheated oven 2 1/2 hours.
1/2 cup all-purpose flour salt and pepper to taste garlic powder to taste
3 pounds round steak 1 tablespoon olive oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup water
1 onion, sliced
1 tablespoon beef bouillon
1 (6 ounce) package beef flavored stuffing mix
1/3 cup warm water 4 tablespoons butter