Easy Cubed Steak with Gravy

Easy Cubed Steak with Gravy takes only minutes to prep and 40 minutes in the oven. Perfect for busy weeknights. You can put it in a slow cooker in the morning, however, it’ll be more like a chunky, meaty gravy when you get home from work! Still incredibly delicious piled on yummy bread and a mound of mashed potatoes – like a pseudo beef Manhattan!

Easy Cubed Steaks with Gravy | Culinary Craftiness

If time is short, whip up your favorite instant mashed potatoes. There are some pretty good prepared mashed potatoes in the refrigerated section of most stores these days, too. If you have a ton of time, homemade is best! Add heavy whipping cream and lots of real butter, salt, and pepper! A side of red wine sautéed mushrooms is in the picture above beside homemade mashed potatoes.

Easy Cubed Steaks with Gravy | Culinary Craftiness

Easy Cubed Steak with Gravy

Note: If utilizing a slow cooker, set to low heat for 6 hours or high heat for 4 hours.

  • 4-8 cubed steaks
  • 1 packet dried onion soup mix
  • 1-2 cans condensed cream of mushroom soup
  • 1 full soup can of water (2 if using a slow cooker)
  • Pepper

Preheat oven to 375°F. Spray casserole dish or roasting pan with oil.

Place cubed steaks in a single layer in the bottom of the dish. Shake the onion soup packet to mix well then sprinkle half on the first layer of cubed steaks.

Mix the soup and water in a bowl then pour half over first layer of cubed steaks.

Add next next layer of cubed steaks, sprinkle rest of onion soup mix on, then top with rest of soup. Pepper if desired.

Cover and bake for 35-40 minutes, or until the meat is cooked through and a nice gravy has formed.

Serve with mashed potatoes.

Easy Cubed Steaks with Gravy | Culinary Craftiness

Happy eating! 😊


    • It is, Lauri! I don’t think I’ve ever posted just the sauteed mushrooms recipe. It’s super simple and was inspired by a side dish made by a fabulous friend on a crazy fantastic houseboat vacation at Dale Hollow many long years ago. 😃

      1 lb mushrooms, whole (if small), quartered, or sliced
      1/2 stick butter
      2-3 glugs of red or white wine
      Salt, pepper, onion powder

      Melt the butter in a skillet. Toss in the mushrooms, salt, pepper, and onion powder. Stir to coat. Add the wine and turn heat to simmer for 15-20 minutes or to your desired tenderness. We like them cooked until the wine is almost gone. Deeelish!


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