Hand Cubed Steak
A savory, tender beef dish featuring hand-cubed steaks cooked in mushroom soup, perfect for a quick and hearty dinner that the whole family will enjoy.
Ingredients
- 4 hand-cubed steaks ⓘ
Instructions
- Brown the hand-cubed steaks in a skillet.
- Transfer the browned steaks to a slow cooker.
- Cover the steaks with mushroom soup.
- Cook on low for 8 hours.
- Add more mushroom soup if desired for gravy.
Tips & Substitutions
To enhance flavor, marinate the hand-cubed steaks in a mixture of soy sauce and garlic for an hour before cooking. If you don’t have mushroom soup, cream of chicken or vegetable soup can be used as substitutes. For added depth, consider incorporating sautéed onions or mushrooms into the slow cooker. This recipe can be paired with mashed potatoes or rice for a hearty meal.
Serving Suggestions
Serve the hand-cubed steaks with a generous scoop of gravy over creamy mashed potatoes or rice to soak up the sauce. Pair it with steamed green beans or a fresh salad for a balanced meal. This dish also pairs beautifully with the Eye Of Round Roast And Gravy for a comforting dinner experience.
Storage & Reheating
Store any leftover hand-cubed steak in an airtight container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat with a splash of broth or water to keep it moist. Alternatively, you can microwave it in short intervals, checking frequently to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Hand Cubed Steak contains roughly 30 calories, with 2g protein, 3g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen hand-cubed steaks for this recipe?
Yes, you can use frozen hand-cubed steaks, but be sure to thaw them completely before browning. It’s best to plan ahead and let them defrost in the refrigerator overnight for even cooking.
What can I use instead of mushroom soup?
If you prefer not to use mushroom soup, you can substitute with cream of chicken, cream of celery, or even a homemade sauce made from sautéed mushrooms and cream. This allows you to customize the dish to your taste.
How can I thicken the gravy if it’s too thin?
To thicken the gravy, you can mix a tablespoon of cornstarch with a little cold water to create a slurry, then stir it into the slow cooker during the last 30 minutes of cooking. Alternatively, you can remove some liquid and reduce it in a saucepan over medium heat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).