Crockpot Stick of Butter Cube Steak & Rice
Tired of the same old, same old, with cube steak? Try this recipe, it will knock your socks off.
Equipment
- 6 quart crockpot
- cutting board & sharp knife
- measuring spoons & cups
- large skillet
Ingredients
- 1 (10.5) oz can french onion soup
- 2 (10.5) oz cans beef consomme
- 2 cups white long grain uncooked rice
- 1 medium yellow onion, chopped
- 2 medium zucchini, chopped or substitute with mushrooms
- 1 stick cold butter, but into pats
- 4 oz parmesan cheese, shredded
- 1 TBS dried parlsey
- 1/2 tsp cracked black pepper
- 1 1/2 cups water
- 4-6 cube steaks
- 1-2 TBS cooking oil
- 1 TBS butter
- salt, black pepper, garlic powder, onion powder
Instructions
- Spray a 6 quart crockpot with non-stick cooking spray. Add French onion soup and 2 cans beef consomme to crockpot. Stir in uncooked rice.
- Add chopped onions & zucchini to crockpot. Dollop pats of butter in crockpot. Add in parmesan cheese, dried parsley, black pepper, and water. Stir everything to combine.
- Heat 1-2 TBS cooking oil & 1 TBS butter in a large skillet over medium high heat. Season 1 side of cube steaks with salt, black pepper, garlic powder, and onion powder. Place cube steaks into hot skillet seasoning side down.
- Season top side of cube steaks with salt, black pepper, garlic powder, and onion powder. Sear steaks for 3-4 minutes until golden brown on bottom. Flip steaks over and cook an addtional 3-4 minutes until golden brown on both sides.
- Remove steaks from skillet and submerge into crockpot mixture to cover.
- Place lid on crockpot and cook on high for 4 hours or on low for 6-8 hours until cube steaks are cooked through and tender. Rice should be tender and absorbed the liquid.
- NOTE: remove all rice and cube steaks to a serving platter. This will prevent the rice from getting mushy inside of the crockpot. NOTE: the crockpot sleeve will be hot and could over cook the rice if you leave it in.
- Serve it up with a sprinkling of extra parmesan cheese and parsley for a pop of color.