All I want to eat lately is comfort food. I know this directly correlates to the season -- not the weather, necessarily, since it's been pretty mild here, but more the fact that it's winter and psychologically I just want to curl up in flannel pajamas and not move for 3 months. Hearty, soul-soothing dishes are just the kind of thing I like to eat this time of year, and this recipe is perfect for that. A traditionally tough cut of meat is cooked all day long in the slow cooker then topped with a rich gravy, making it unbelievably tender and flavorful. This was a hit with the entire family, even the boys, who each ate an entire cube steak on their own. We still had leftovers, which Joe put between slices of Texas toast with some Swiss cheese and grilled to make a kick-ass sandwich. I think I may make this again expressly for that purpose.
Slow Cooker Cube Steak and Gravy
adapted from Tasty Kitchen
1 pound cube steak (4-6 pieces)
Salt and pepper to taste
3 tablespoons vegetable oil
1 cup sliced mushrooms
1 onion, thinly sliced
3 cups water, divided
2 teaspoons Worcestershire sauce
3 1-ounce envelopes beef gravy, onion gravy, or mushroom gravy, or a combination of all three
1. Season cube steak with salt and pepper and roll in flour until evenly coated. Shake off the excess.
2. Heat the oil in a large skillet. Working in batches if necessary, fry the cube steak until both sides are browned.
3. Place cube steaks in crock pot along with mushrooms on onions. Cover with two cups of water. Cook on low for 8 hours.
4. Half an hour before serving, mix the gravy packs with the Worcestershire sauce and the remaining cup of water. Pour the gravy mixture over the cube steaks. Let cook for 30 minutes more or until the gravy has thickened.