Fumbling Toward Culinary Talent: Slow Cooker Cubed Steak with Mushrooms with Mashed Potatoes

I have some cubed steak in the freezer, and the last time I made it, the dish did not come out that well. So I found a recipe on the InterWebs and modified it.

Ingredients

2 lbs. of cubed steak

1 packet of Lawry's Beef Marinade

1 can of cream of chicken soup

1 can of French onion soup

1/2 cup of water

1 cup of beef stock

1 package of mushrooms, sliced

3 TB corn starch

3 TB cold water

Freshly cracked black pepper

Process

In the past when I worked with cubed steak, it was just too thick, so I trimmed off any excess fat and tenderized it even more with a mallet, so the steak was super thin and tenderized. 

In the slow cooker on low, add the cans of soup, water, and beef stock. Whisk it all together and then place the cubed steak into the gravy. Cook on low for roughly eight hours. 

When it's around the last hour of cooking, make your mashed potatoes. I prefer Yukon gold potatoes. And then put in your sliced mushrooms. Liberally apply cracked black pepper. 

Toward the end pull out the cubed steak and mushrooms. 

Whisk together three tablespoons of corn starch and cold water and place that into the gravy. Set it on high to thicken, and the dish should be good to go.