Slow Cooker Cube Steak with Gravy

This recipe's name should be Slow Cooker Gravy with Cube Steak, because while the meat is deliciously tender, the gravy is the star.

Can of water and cornstarch for gravy not pictured.  Slow Cooker Liners aren't necessary but make cleaning a breeze.

Slow Cooker Cube Steak with Gravy

1 (10-3/4 oz.) can condensed cream of mushroom soup, undiluted
1 packet brown gravy mix
1 packet au jus gravy mix
1 (10.5 oz.) can French onion soup, undiluted
1 soup can of water
1 1/2 to 2 pounds cube steak
2 tbsp. of cornstarch for the gravy

In a medium bowl, combine mushroom soup and packets.  Slowly add French onion soup stirring well.  Add water in the same manner.  Put cube steak in a 6 qt. slow cooker.  Pour soup mixture over cube steak.  Cover and cook on low for 6-8 hours.

Gravy:  30 minutes before you're ready to serve, in a small bowl, mix 2 tbsp. of cornstarch with just enough cold water to make the mixture a liquid.  Remove meat from slow cooker, turn the slow cooker on high, and stir in the cornstarch mixture.  Put the lid back on.  When the gravy starts to boil around the edges, put the meat back in, leave it on high, but leave the lid off so that the gravy can thicken a bit more.

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If you are sensitive to salt, use lower sodium options for the packet mixes and soups.  After cooking, if the gravy still tastes a bit too salty for you, add a little cream or brown sugar to the gravy.

My Crock Pot brand slow cooker cooks hot and fast, so the meat is done after 5 hours, and I'm ready to start making the gravy.  If you're not sure if your slow cooker cooks hot and fast or low and slow, I would plan for a 6-hour cook time but check the meat at 5 hours.  See below for more slow-cooking tips. 

Slow Cooking 101:  http://easyaspiecanbe.blogspot.com/2014/09/slow-cooking-101.html