Cube Steak and Gravy
Cube Steak and Gravy is a hearty and satisfying dish that features tender cube steak smothered in a rich and flavorful gravy. Perfect for cozy family dinners or special occasions, this recipe is sure to become a staple in your kitchen. With its simple preparation and mouthwatering taste, Cube Steak and Gravy is a delicious way to warm up your kitchen and delight your taste buds.
What you’ll love about this recipe:
- Tender and Flavorful: Cube steak, cooked to perfection, boasts tender and juicy bites complemented by a rich and savory gravy.
- Comfort Food at Its Finest: This dish exudes warmth and comfort, making it the ultimate soul-soothing meal for any occasion.
- Simple Yet Satisfying: With straightforward preparation and common ingredients, Cube Steak and Gravy offers a deliciously satisfying meal with minimal effort.
- Versatile Dish: Whether served over mashed potatoes, rice or alongside your favorite vegetables, this recipe adapts effortlessly to your preferred sides.
- Family-Friendly: Loved by all ages, Cube Steak and Gravy is a crowd-pleaser that brings everyone together around the dinner table.
- Budget-Friendly: Cube steak is an economical cut of meat, making this recipe both delicious and budget-conscious.
- Perfect for Weeknights: With its quick cooking time and minimal prep, Cube Steak and Gravy is ideal for busy weeknights when you crave a comforting meal without spending hours in the kitchen.
Ingredients for Cube Steak and Gravy
- 1-2 pounds cube steak
- 1 10 oz can French onion soup
- 1 packet of Au Jus Gravy Mix
- 10 oz water
- 1 tbs steak sauce (optional)
- 2 tbsp cornstarch
Cube Steak and Gravy Recipe
Instant Pot Cubed Steak and Gravy
- Place the steak in your Instant Pot and pour the gravy mix over the top.
- Add a can of onion soup to the Instant Pot.
- Fill the same can with water and add it to the Instant Pot.
- Cook on Manual High Pressure for 4 minutes.
- Do a natural release for 5 minutes, then perform a quick release.
- Place your Instant Pot back on saute mode.
- Make a slurry with the cornstarch by mixing cornstarch and 1/2 cup of juices from the pot.
- Bring the mixture to a boil and add the cornstarch slurry.
- Continue cooking for 3-5 minutes until your desired thickness is achieved.
- Serve and enjoy your delicious steak with gravy!
Crockpot Cubed Steak and Gravy
- Place the steak in your slow cooker.
- Pour the gravy mix over the top of the steak.
- Add a can of onion soup to the slow cooker.
- Fill the same can with water and add it to the slow cooker.
- Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender.
- Once the steak is cooked, remove it from the slow cooker and set it aside.
- In a small bowl, make a slurry with the cornstarch by mixing cornstarch and 1/2 cup of juices from the slow cooker.
- Pour the slurry into the slow cooker and stir to combine.
- Cover the slow cooker again and cook on high for an additional 30 minutes, or until the gravy has thickened.
- Serve the steak with the thickened gravy and enjoy!
Tips & Tricks
- Choose the Right Cut: Opt for cube steak, which is typically a tougher cut of meat that has been tenderized by pounding. This ensures that the steak cooks quickly and remains tender.
- Season Generously: Season the steak with salt, pepper, and any other desired seasonings before cooking to enhance its flavor.
- Sear the Steak: For added flavor, sear the cube steak in a hot skillet for a few minutes on each side before transferring it to the Instant Pot or slow cooker.
- Use Low-Sodium Gravy Mix: To control the sodium content of the dish, use low-sodium or no-salt-added gravy mix.
- Add Aromatics: Enhance the flavor of the gravy by adding aromatics such as minced garlic, chopped onions, or fresh herbs like thyme or rosemary.
- Adjust Cooking Time: Depending on the thickness of the cube steak, you may need to adjust the cooking time slightly to ensure it is cooked to your desired level of doneness.
- Thicken the Gravy: If the gravy is too thin, you can thicken it by making a slurry with cornstarch and water and adding it to the cooking liquid. Be sure to cook the gravy for a few minutes after adding the slurry to allow it to thicken properly.
- Serve with Mashed Potatoes: Cube Steak and Gravy pairs perfectly with creamy mashed potatoes. The gravy is delicious when spooned over the potatoes, creating a comforting and satisfying meal.
- Garnish with Fresh Herbs: For a pop of color and freshness, garnish the dish with chopped parsley or chives before serving.
- Double the Recipe for Leftovers: Cube Steak and Gravy makes great leftovers. Consider doubling the recipe so you can enjoy it for another meal later in the week.
FAQs about Cube Steak and Gravy
More Recipes
Cubed Steak and Gravy
Yield:
4
Cook Time:
4 minutes
Additional Time:
5 minutes
Total Time:
9 minutes
You can have a hearty instant pot cubed steak dinner on the table in under 15 minutes the best part is everyone will love it.
Ingredients
- 1-2 pounds cube steak
- 1 10 oz can french onion soup
- 1 packet of Au Jus Gravy Mix
- 10 oz water
- 1 tbs steak sauce optional
- 2 tbs corn starch
Instructions
Instant Pot Cubed Steak and Gravy
- Place the steak in your Instant Pot and pour the gravy mix over the top.
- Add a can of onion soup to the Instant Pot.
- Fill the same can with water and add it to the Instant Pot.
- Cook on Manual High Pressure for 4 minutes.
- Do a natural release for 5 minutes, then perform a quick release.
- Place your Instant Pot back on saute mode.
- Make a slurry with the cornstarch by mixing cornstarch and 1/2 cup of juices from the pot.
- Bring the mixture to a boil and add the cornstarch slurry.
- Continue cooking for 3-5 minutes until your desired thickness is achieved.
- Serve and enjoy your delicious steak with gravy!
Crockpot Cubed Steak and Gravy
- Place the steak in your slow cooker.
- Pour the gravy mix over the top of the steak.
- Add a can of onion soup to the slow cooker.
- Fill the same can with water and add it to the slow cooker.
- Cover the slow cooker with the lid and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender.
- Once the steak is cooked, remove it from the slow cooker and set it aside.
- In a small bowl, make a slurry with the cornstarch by mixing cornstarch and 1/2 cup of juices from the slow cooker.
- Pour the slurry into the slow cooker and stir to combine.
- Cover the slow cooker again and cook on high for an additional 30 minutes, or until the gravy has thickened.
- Serve the steak with the thickened gravy and enjoy!
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 561Total Fat: 31gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 175mgSodium: 585mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 53g
Yummy I Just Love Cubed Steak, Thanks So Much for Sharing a New Recipe for it! I Think Everybody Makes Cubed Steak Differently but I Really Needed a New Updated Recipe b/c I have Been Using the Same Recipe Forever! I Don’t Think This One Would Be Too fattening b/c I’m on a Diet but Not a Strict Diet or Anything! Well Thanks So Much for Sharing, I Appreciate it! Have a Blessed Day! – Jana
Oh man, this looks good! I’m having a love affair with my Instant Pot right now. This is definitely going on my list of recipes to try next. It seems like the perfect easy weeknight meal!
I would serve this with rice or mashed potatoes.
I made this with my Power Pressure Cooker XL (similar to Instant Pot) tonight and it turned out great! I lightly breaded my cube steak with seasoned flour and then lightly browned stove top. Then I put them in the electric pressure cooker for 18 minutes on “meats” and used all of the ingredients that you listed. I don’t have the high pressure option but the 18 minutes turned out perfectly. Thanks for this recipe!!
Thanks, I too have your same pot and have difficulty determining how to make the recipe work.
Thanks Lindsay
Was looking at recipe and my very next question was could I use my new Power Pressure XL, then I saw your post
Could you do this with out the onion soup in the ppcxl?
I used the brown gravy in the can and followed the other directions. My husband don’t like onions so this worked better for us. I did mix the water with the can of brown gravy then poured it over the cube steak. I hope this helped you
I use a can of beef broth instead of the onion soup, still using the water. It turns out very well.
@Angie, I thank you for the information as I can’t do onion soup or onion powder (lol)
I’m making this tonight with the power pressure cooker XL as well. Hope it turns out well! Was your meat tender?
I’m trying this tonight glad I read your response. Would not have known
about the time difference
I braise mine too before putting it in my pressure cooker . Tender & tasty
The time difference really shouldn’t be necessary. Check out your manual. I have a farberware brand and all but the fish, slow cooker and I think the veggie are on “high” like the instapot “high” manual mode. I just use the beef preset and change the time to whatever the recipe says. I’ve used every recipe interchangeably regardless of the brand of pressure cooker listed in the recipe and have had no issues in 2 years.
I made this tonight, but the cube steaks were chewy. I am a brand new user to the instant pot, with this recipe being only the 3rd recipe I have made. I had 4 cube steaks, but total weight was less then 2 pounds. I did them 4 minutes. Then the quick release. Since they were still chewy…. should they have been cooked a couple minutes longer…. or did I cook them too long?
Thanks for any advice you can give.
Kathy
I think it depends on the steak mine was not chewy 🙁 sorry
From what I’ve read , you really shouldn’t quick release any meats. I’m wondering if that may be why they turned out chewy.
Yes Kimi, thanks for catching that. I made them again tonight, and this time after the 4 minutes was up I turned it off and let it naturally release the pressure until it unlocked. They were much more tender this time around, not chewy like they were before. Thanks!
How long did you natural release for??
I have searched hi and low, and I cannot find a “PRINT’ button for your cubed steak and gravy. don’t you want to let us print them?
O wow I did not have it on that recipe! I just added it thanks for letting me know.
July 19, 2018 — Still no Print button?
pearse@sdc.org
The Print button is there not sure what happened
Can you do this without thee onion soup? Or what is a good sub?
My husband can’t eat anything with onions
You could use another soup, maybe mushroom soup…or even beef stock for the total volume of a can of soup plus a can of water, then use a bit more thickener at the end.
7 making this tonight cross your fingers! I’m a new IP user and my meats have turned out tough. How many minuets would I do if I’m cooking 12 steaks? Thanks!
same time 🙂
I use golden mushroom soup and/or cream of mushroom
We have always used 2 cans of cream of mushroom and 1 can of cheddar cheese soup when we do cubed steaks and used an electric skillet. Which would be super easy to convert to the instant pot…
Natural release next time
If your steak is thicker as sometimes it can be, put in a gal bag & beat it for a few wacks w/a FLAT sided meat mallet to thin out your meat. (Not too long tho or else you’ll tear it apart lol) season it, then I quickly sear it off in the lot. Then add ingredients. If my meat is t tender at the end of the suggested cook time, then I usually stir the bottom so nothing is sticking & put it back on for 3-5mins. It’s usually tender then! I hope this helps! I’ve had a Power Pressure Cooker XL (I’ve the biggest now😁) for several yrs & make all my tough cuts of meat in it!! I LOVE LOVE LOVE mine & I
Sure you do by now! Don’t be afraid to experiment with it!! But just add mins in small increments so not to dry out the meat. And it comes back up VERY quickly!! Like in 1-3mins usually. Good luck!!
@Kathy, The instructions said natural release for 5 minutes, then quick release. That might be the difference.
@Kathy, I’ve heard several times to do a natural release meaning let the valve drop on its own. a quick release makes the meat tuff from what I’ve heard.
Can you please explain what you mean by “natural release”? I’m assuming this is not a quick release. But it could take anywhere from 10 minutes to 15 or so if you just let the pressure go down “naturally”. I think with that difference between pressure cookers could mean that results would vary quite a bit. This terminology is confusing because Hip Pressure cooking website has a natural and a normal and that is confusing too. In fact, the only time when it is not confusing is when someone writes 10 minute natural or quick release.
thanks!
Yes it means let the pin drop down on it’s own without releasing the pressure
can I double the soup/water to have more gravy or will that interfere with cooking meat? am brand-new to into-pot.
thanks for your help!
Absolutely! Same cooking time
Can you make this recipe with frozen cube steak?
I did natural released per your addendum and definitely it was needed. I love the flavor of this! I added new potatoes in here while it all cooked and they were perfect when it came out. Voila! cube steak, gravy, and potatoes all in one pot. Perfection!
This was my first meal in my pressure cooker. It came out great. I sauted meat first after seasoning with salt, pepper, and cajun season all. The meat was very tender and the flavor was fantastic. Gravy was a little thin. I didn’t add any thickener but could have. It was still great.
Normally, I don’t like cube steak & am not a big gravy fan either. I decided to try this for my husband & we all loved it including my kids! I did a natural release and also pan fried mine with some seasoned flour. We served with salad and mashed potatoes. I will definitely be making this again. Thanks for the recipe!
Followed recipe exactly and it was perfection! Did potatoes in IP first and mashed while cube steak cooked. Best IP dinner yet.
I was just trying to figure out how to do my mashed potatoes in the instant pot with this recipe for tonight. Thanks for the info. By the time the potatoes are mashed -the meat should be about ready!!
I did 2 lbs and at 4 mins natural release they were tough. Stuck them back in for 4 more mins. We shall see!
Has anyone cooked potatoes with the meat before?
I have. I have a power pressure cooker so I put the meat & ingredients in then put the steamer tray in and potatoes on that. Did great. I think for things that take longer to cook though, the potatoes would be mush.
Made this tonight for dinner. Followed instructions exactly except I added new potatoes on top and set Instant Pot on high pressure for 15 minutes. Took meat out and made the gravy thicker with some corn starch. The meat was delicious. Very fork tender. Will definitely keep this recipe. Thanks for sharing!
You can always tenderize cubed steak by placing it between two sheets of wax papee and hiting hard with the bottom of a beavy frying pan. Always mae it fork tender. Usinf mechanical tenderizers at home has never worked fir me. I am anxious to see if instant pot makes it as tender.
@Teri, You can also use a meat tenderizer, like a steak hammer or I have a think with push-down spikes that doesn’t flatten the meat so much. It breaks the tendons in the meat.
I did 6 minutes NR still tough . Cooked another 3 with NR definitely better but nor fall
apart. But still very good I used golden mushroom soup.
Did you have the meat department tenderize the meat for you?
Did this recipe with venison cube steak very good
cooking tonight with Elk…glad to see someone used venison and was good….
I love this recipe. I am also a nurse and work in my home. When I get off at 5 pm I can come downstairs and make this and mashed potatoes and it seems I cooked all day. It is delicious and has never been tough. My kids love it and that’s important to maintain my reputation. ❤️
Just asking: I noticed some people are flouring the meat and using the stovetop for browning. Is this because you don’t have sauté on your pot? I have the 6 quart IP and it will sauté then pressure cook.
@Marv Beachler,
I have a Ninja Foodi and I use the seare and brown my meat in my pressure pan. Then I use 2 pkg brown gravy mix and 2 cups and pressure for 18 mins. Add a little corn starch if gravy isn’t thick enough. Mashed potatoes, fresh veggies and all set for a great meal.
Menu tonight: Instant Pot Cubed Steak and Gravy
mashed potatoes
Corn on the cob.
I peeled and pared the potatoes and placed in steamer basket in instant pot with 1 1/2 cup water. Topped that with corn on the cob. Sealed and cooked at high pressure for 4 minutes. used instant release. Placed corn in baking dish with pats of butter to melt so corn would be ready and placed in oven to keep warm. while removing from oven, rolled the cobs back and forth in the butter so they were buttered and ready to eat. Mashed potatoes while your Instant Pot Cubed Steak and Gravy cooked; then placed potatoes in oven along with the corn. Removed the Cubed Steak to platter to make the Gravy by adding the corn starch. Luscious meal and so easy and only 1 pan to clean! Followed your recipe to the letter. The natural release made it fork tender!
I am happy you liked it 🙂
You never said when to put the Ajus in, I added it into the onion soup, is that correct?
Can a package of onion soup be substituted for can of French onion soup? How much water would be added to package?
New to Instapot . . ,
I bought the 8 qt Instapot for my family of 6. When placing the steak in the pot, does it have to be in a single layer or can I stack like in a crock pot? Also would I need to add more water and/or time? Thanks for your help! Can’t wait to try!
you can stack 🙂
I have 2.5 lbs of frozen cube steak. Any idea how I would adjust the time to make this?
Same time 🙂
Can this be doubled? I have an 8qt…
I have a stove top pressure cooker would I still cook for the same time?
Sorry I really don’t know
I am brand new to pressure cooking! Cook you tell me what the difference is in the IP and int Power Pressure Cooker XL? I have noticed some posters have mentioned that it doesnt have high pressure. I dont even know what that means lol. Im just hoping that didnt buy a cooker that I am going to constantly have to learn to adjust recipes for. I worry my rush to purchase one may have been a mistake! I sure hope not! PLEASE HELP
the pressure cooker xl just has a few different t hings than the Instant pot so you would just cook under pressure. The Instant Pot has a high and low pressure settings you just have high pressure 🙂
oh ok. thank you!
I’m sorry to intrude on this conversation but it was stated above to change the time to 18 minutes on the Power Pressure XL to match the 4 minutes on the Instant Pot. Is that correct? Seems like a HUGE difference.
Definitely not still do the 4 minutes
Could you sub cream of mushroom for the french onion soup? Don’t want to make a trip to the store. 🙂
I made this recipe for dinner October 10, 2017. It was very tasty! I added two extra minutes to cooking time because my meat was frozen. Also, while on salute to thicken, I added some frozen mushrooms and served with mashed potatoes and corn on the cob.
This was Ahhhhmazing!!! My family loved it and has requested me to make it again real soon. I did a natural release and the steak was fork tender. Thank you for such a wonderful easy recipe!!!
A jus mix… my grocery store didn’t have it! I bought brown gravy mix to replace it. It’s the powder mix we put in the bottom of the IP and put the meat and soup over, correct?
I tried it tonight with my new IP (my first thing I’ve made). I did a slow release as recommended and it was still dry and hard to chew. However, when it got done with the slow release of pressure it was another ten minutes before I opened it because my husband wasn’t home yet. Could that be why or has anyone done it for three minutes instead? It was tasty.
Was disappointed in this recipe. Followed the directions exactly. High quality cubed steaks from the local meat marked and still tough. Flavor was just “okay” for my families liking. Did not have that home cooked flavor but that of the cafiteria.
Very quick and easy. My husband loved it. My complete meal was ready in 20 minutes.
This is the third recipe of yours that I have prepared. It was delicious. It was so good that it would make a tadpole whip a whale!
This recipe is AMAZING. Super easy to make with satisfying results for someone new to the IP. I read others post and followed the suggestion to dust with flour and brown before putting them in the pot. Outside of that I didn’t change a thing. The time was perfect and natural release is a must. I served it with rice & corn. Only thing I’ll do next time is make MORE!
I made this tonight. But from everything else I read I did for 15 minuets with NPR. Very tender. Delicious
Made this as our Sunday lunch today. So good. I did pre brown in the pot first, in batches, used a little of the soup to deglaze the pot before following recipe as is. Also as some posted, I did 15 min, manual, 10 min natural release. Sooo good!!! This is about the 5th recipe I have made of yours. They are all so family friendly! Thank you!!!
wow I am so happy to hear that 🙂
The gravy was really tasty but the cube steak was as tough as shoe leather. I don’t think I will make again unless a different cut of meat is used.
Absolutely delicious, and if were any easier it’d be take-out! My husband thought it was a joke when I told him it only needed to cook for four minutes. The cube steak was fork tender but still held it’s shape and did not get mushy at all. What a great quicky meal for a busy work day! Thank you!
Do you make the au jus gravy then put it in the instant pot or just put the powder in?
just powder 🙂
If the steaks are frozen, how long would I cook them?
Just made this for Sunday lunch. 3qt mini instant pot. 1 1/2 lb cube steak. I did flour and brown slightly before putting in the pot. Used maybe a third of a package of au jus. One can onion soup. Thickened the gravy a little with corn starch at the end. Turned out great. My husband was a happy guy.
These were amazing! I made a mistake & had to cook 2 meals the same night so the meat wouldn’t go bad. Since this would have gravy, I decided to have this be the meal that we would reheat & eat the next night. (I know, it seems to defeat the Instant Pot purpose, but you do what you gotta do.) It was fabulous! We will be making this again!
I bought thin cut round steak since cube steak was unavailable. Do I need to increase the time?
How did this turn out with the round steak instead of cube steak? Did you cook for same amount of time?
I like my cube Steak Breaded. I use egg, flour and bread crumbs. Could you do that first, they fry the pieces and then follow your receipe.
Thanks,
Linda Hellinge
I have made the recipe for your cube steak in my instant pot it is absolutely delicious. Prior to finding this recipe I always fried it and I would have a difficult time eating it as it would be dry. This is so much quicker and easier. I am also a nurse so any recipe I can make in my instant pot is going to be made there for quickness to make a good meal that doesn’t take forever to prepare.
I just made this and used coconut flour to dredge my cube steak in and I used cream of mushroom soup and a dry packet of brown mushroom gravy and a can of mushrooms . I deglazed my pan and used turkey broth for my water and it was sooo good. Thanks for the recipe:)
Do you remove the cube steaks before adding the cornstarch?
Substitution for the french onion soup? (we don’t eat/like onions).
Use mushroom soup, golden mushroom soup, or beef broth
When I make cube steak receipe do I just pour the powder of au joa gravy or do I follow the instructions using 3 cups of water then pour it in and also add the rest of the liquid receipe calls for
That was the same question I had until I watched the video. They just poured the powder in so that’s what I did. Turned out great!
I enjoy this recipe weekly. It pairs so well with potatoes and a green vegetable. Thank you for this recipe. This is the only way I’m able to make cubed steaks!
Can the cube steak be frozen
This was my very first recipe with my new IP, so yummy and easy to make. I added a package of fresh mushrooms to it and I did use the cornstarch at the end to thicken up the gravy. Even my picky 9 yr old likes it! That’s a win! Thanks!!
Looks delicious! Just wondering if the “burn notice” will come on if the powdered Au Jus mix is poured in there? It’s very frustrating when you think everything is good, waiting for the pressure to build up, while working on something else and the notice comes on. Will keep you posted as we are having this for dinner tonight with some mashed potatoes and peas.
YUMMY!
Can you use frozen cubed steak on this? Or would you recommend thawing first?
Can you use brown gravy instead of au jus and cream of chicken or just beef stock
At what point do you add the Steak Sauce?
Cooked this tonight but the meat wasn’t very tender. Any suggestions for next time. The flavor was amazing.
I’m new to IP. What is a natural release vs. a quick release?
This sounds delicious! Do you think I could use a package of dry onion soup mix in place of the canned soup? With some extra liquid, of course.
Yes
Can’t wait to try this! So Walmart substituted bottled AuJus vs. a dry packet. Do I use the whole 12 Oz bottle or make any other adjustments?
Thanks!!
Made tonight. Delicious with some mashed potatoes. And easy, easy! Easy to shop for, too! Thank you from this busy momma!
Made this last night Dinner turned out really good. Real tender, will be making this again. Surved with mashed potatoes and green beans. Very Good.
New to IP and only the 3rd Tim using it. After the natural release then quick release, how long do we sauté and boil?
I made this last night although it tasted wonderful i ran into a few issues. 1-the meat turned out rather tough. any suggestions to make it more tender next time? and 2-the gravy was very thin. I whisked in corn starch but it just remained in big white clumps and didnt help to thicken. Any suggestions? I know im not a very good cook 🙂
Whisk (or shake in a jar with a lid) your cornstarch with 1/4-1/2 cup cold water before adding and it won’t clump.
Also, I haven’t made this yet, but perhaps doing a natural release for 15 minutes after the cook time will help tenderize the meat.
Can you cook baby potatoes ansd veggies with it? Just dump it all in and cook it? Would you use a steamer basket on top of the meat or just let them cook in the juices?
OMG my stomach just growled thinking about it.
Absolutely
I would use a basket
Yes
thanks much
I hope you get it.
Was delicious per the husband but next time I’ll pressure cook 10 minutes and natural release another 10 for extra tenderness. Still great but not as tender as I’d have preferred. I also added a half cup of beef broth just cause. Cornstarch slurry was 2 TBS of cornstarch and 2 TBS of water, make your slurry before adding to gravy. I added another 1 tsp of cornstarch straight to the gravy, clumped up a little but didn’t affect the outcome.
I just Got this IP…first time to use. This is my first recipe too. We enjoy cube steak so much. It will go with potato cakes, left over smashed potato’s from Turkey Day.
Will keep you posted on what we think on my first IP cooking.
Do you use the pressure cook button or the meat stew option? Sorry if you’ve already posted which way. This will be my first meal in my new IP!
What is an I P pot?
Can I add fresh mushrooms and when?
I made this last night and it is AWESOME!
Is an instant pot same as a steam cooker pls
I tried to keep steak dinner it was phenomenal. Thank you so much for sharing.
I seen this recipe and went shopping and got the dry onion soup mix in the box, could I still use that instead of the can?
I don’t have an instant pot but I have a crock pot can I just use that for this recipe as well?
Sounds wonderful! Can’t wait to try it!
When do you add the optional steak sauce, and by steak sauce do you mean A1 Sauce?
This was wayyy too salty, I could barely eat it. The mashed potatoes were bomb though.
My cubed steak came out very tough. Followed directions as written.
Any thoughts on v
I would like to know if I should use the rack when cooking the cubbed steak. Thanks
Yes
O sorry no rack neeeded
When I was a kid my Mom made a meal in the pressure cooker. I think she used Round Steak or Cubed Steak. It had brown gravy and potatoes cut into 2 inch or so pieces. We would mash the potatoes with a fork and pour the grave on them. I have not had this since I was a kid and I am now 85 so it’s hard to remember. I do remember that it was really good. Not sure how she made the gravy but it would not have been from a can. In those days everything was home made.
I seasoned my cubed steaks with salt and pepper and dredged in flour, then turned instant pot on saute added to tablespoons of oil when instant pot reached the temperature
reading of hot I placed steaks in and browned them on both sides. Removed steaks from pot added 10 ounces of water and stirred the pot until all the drippings came from the bottom, then turned the instant pot off. Then add all the ingredients stirred and place steaks in and cooked as the recipe read. Absolutely Delicious
I made this tonight and the meat was super tough. What did I forget to do?!
Could this be done from frozen?
Yes
I have made this recipe many times and it’s very tender
This is such an easy and wonderful recipe! I used Worcestershire sauce in place of steak sauce and complimented the meal with fresh, steamed broccoli and my signature homemade mashed taters. This is definitely a “do again” recipe!
I’ve made this recipe a number of times and it has always been great. I made it tonight and had to make some changes that will probably become permanent because this was so good. I used 4 pieces of cube steak and placed them in the pot. Sprinkled Worcestershire sauce and A-1 steak sauce liberally on the meat. Added a 7 ounce jar of drained whole mushrooms. Sprinkled the Au Jus mix over everything. I realized that I didn’t have any condensed onion soup, so sprinkled a packet of dry onion soup mix on top of everything. Since I didn’t have the condensed soup, I added 1 can of cream of mushroom with garlic soup. Poured 1 can of water around the outside edges of the pot. Cook at high pressure for 15 minutes with a 10 minute natural release. Thickened the sauce with 1 teaspoon of arrowroot starch and 1/4 cup water. Served over mashed potatoes. The meat was fork-tender which is unusual for cube steak.