Are you looking for a convenient, economical meal that will satisfy your taste buds? Look no further than the poor man’s slow cooker steak. This recipe takes simple, affordable cubed steak and turns it into tender, flavorful chops. With just a few ingredients and a dependable slow cooker, you can make a hearty dish that will keep your family coming back for more.

Prepare to be amazed as simple cubed steaks take on new life in the slow cooker. Falling into a vat of sauces, these cubes undergo a magical transformation. As it boils low and slow, it absorbs the delicious flavors of the rich concoction, resulting in tender, melt-in-your-mouth bites of pure bliss.

One of our cheap and affordable secrets? Steak cubes.

+Why do we use meat cubes?

+Why do we use meat cubes?

Regular steak refers to the thick cut of beef taken from the tender parts of the animal, known for its tenderness, marbling, and flavour. On the other hand, cube steak (or sometimes called a “micro steak”) is thin slices of beef that have been mechanically tenderized, often from a tougher cut. The giving process creates a distinctive texture with cubic patterns on the surface.

Regular steaks are usually cooked using high-heat methods to maintain tenderness, while flank steaks are often used in recipes that require longer cooking times to achieve tenderness, such as stews and casseroles. A plain steak is enjoyed on its own, while cubed steaks make an economical meal option that’s both flavorful and budget-friendly (exactly what we want here!).

*ingredients

°4 steak cubes
°1/2 cup of water
°1 can (10.5 ounces) French Onion Soup
°(10.75 ounce) can of cream of chicken soup
°1 packet of mixed broth

*Directions:

+Why do we use meat cubes?

Regular steak refers to the thick cut of beef taken from the tender parts of the animal, known for its tenderness, marbling, and flavour. On the other hand, cube steak (or sometimes called a “micro steak”) is thin slices of beef that have been mechanically tenderized, often from a tougher cut. The giving process creates a distinctive texture with cubic patterns on the surface.

Regular steaks are usually cooked using high-heat methods to maintain tenderness, while flank steaks are often used in recipes that require longer cooking times to achieve tenderness, such as stews and casseroles. A plain steak is enjoyed on its own, while cubed steaks make an economical meal option that’s both flavorful and budget-friendly (exactly what we want here!).

*ingredients

°4 steak cubes
°1/2 cup of water
°1 can (10.5 ounces) French Onion Soup
°(10.75 ounce) can of cream of chicken soup
°1 packet of mixed broth

*Directions:

By ROOTPHP

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