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Cubed Steaks with Gravy

 Cubed Steaks with Gravy
Before I tried this recipe, my family did not like this particular cut of beef because it was chewy. But these cubed steaks, slow-cooked until they're nice and tender, are now one of our favorites.—Judy Long, Limestone, Tennessee
6 ServingsPrep: 15 min. Cook: 8-1/2 hours


  • 1/3 cup all-purpose flour
  • 6 beef cubed steaks (4 ounces each)
  • 1 tablespoon canola oil
  • 1 large onion, sliced and separated into rings
  • 3 cups water, divided
  • 1 envelope brown gravy mix
  • 1 envelope mushroom gravy mix
  • 1 envelope onion gravy mix
  • Hot mashed potatoes or cooked noodles


  • Place flour in a large resealable plastic bag. Add steaks, a few at a
  • time, and shake until completely coated.
  • In a skillet, cook steaks in oil until lightly browned on each side.
  • Transfer to a 3-qt. slow cooker. Add the onion and 2 cups water.
  • Cover and cook on low for 8 hours or until meat is tender.
  • In a bowl, whisk together gravy mixes with remaining water. Add to
  • slow cooker; cook 30 minutes longer. Serve over mashed potatoes or
  • noodles. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 245 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 850 mg sodium, 16 g carbohydrate, 1 g fiber, 29 g protein.

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Cubed Steaks with Gravy (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.