Even though it’s called “Poor Man’s Cubed Steak,”

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:

 

1. Get a 6-quart slow cooker. Combine soup with broth mixture and water. Mix well.
2. Place the meat cubes in the sauce mixture, making sure they are evenly coated.
3. Cover the slow cooker and cook the steaks over low heat for 6-8 hours.
4. Toward the end of the cooking time, prepare to thicken the sauce. You can certainly skip this step, but here we like a thicker sauce. In a small bowl, whisk together equal parts cornstarch and cold water (about 2-3 tablespoons each). Stir the mixture into the slow cooker.
5. Increase the setting to high and cook for an additional 20 minutes or until the sauce thickens.
6. Serve and Enjoy !