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Pat the cube steaks dry with paper towels. Season both sides of each cube steak evenly with salt, black pepper, onion powder, and garlic powder.

Place the all-purpose flour in a shallow dish. Dredge each seasoned cube steak thoroughly in the flour, ensuring it is fully coated on all sides. Shake off any excess flour.

Heat the cooking oil in a large skillet over medium-high heat until shimmering.

Sear each floured cube steak in the hot skillet for 2-3 minutes per side, until nicely browned and a golden-brown crust forms. You may need to do this in batches to avoid overcrowding the pan.

Transfer all seared cube steaks to the bottom of a 6-quart or larger crockpot.

In a medium mixing bowl, combine the brown gravy mix packets, condensed cream of mushroom soup, beef broth, and sour cream.

Whisk the mixture vigorously until all ingredients are well combined and the sauce is smooth and lump-free.

Pour the whisked sauce evenly over the cube steaks in the crockpot, ensuring they are mostly submerged in the sauce.

Cover the crockpot with its lid and cook on the LOW setting for 3 1/2 to 5 1/2 hours, or on the HIGH setting for 1 1/2 to 2 1/2 hours. (Total cook time will be 4-6 hours on low or 2-3 hours on high, including the noodle cooking time).

Approximately 30 minutes before the end of the total cooking time, remove the lid from the crockpot and add the egg noodles directly into the sauce.

Stir the egg noodles into the sauce, making sure they are fully submerged to cook properly.

Replace the lid and continue cooking for the remaining 30 minutes, or until the noodles are tender and cooked through.

Once cooked, stir gently and serve hot directly from the crockpot.


Pat the cube steaks dry with paper towels. Season both sides of each cube steak evenly with salt, black pepper, onion powder, and garlic powder.

Place the all-purpose flour in a shallow dish. Dredge each seasoned cube steak thoroughly in the flour, ensuring it is fully coated on all sides. Shake off any excess flour.

Heat the cooking oil in a large skillet over medium-high heat until shimmering.

Sear each floured cube steak in the hot skillet for 2-3 minutes per side, until nicely browned and a golden-brown crust forms. You may need to do this in batches to avoid overcrowding the pan.

Transfer all seared cube steaks to the bottom of a 6-quart or larger crockpot.

In a medium mixing bowl, combine the brown gravy mix packets, condensed cream of mushroom soup, beef broth, and sour cream.

Whisk the mixture vigorously until all ingredients are well combined and the sauce is smooth and lump-free.

Pour the whisked sauce evenly over the cube steaks in the crockpot, ensuring they are mostly submerged in the sauce.

Cover the crockpot with its lid and cook on the LOW setting for 3 1/2 to 5 1/2 hours, or on the HIGH setting for 1 1/2 to 2 1/2 hours. (Total cook time will be 4-6 hours on low or 2-3 hours on high, including the noodle cooking time).

Approximately 30 minutes before the end of the total cooking time, remove the lid from the crockpot and add the egg noodles directly into the sauce.

Stir the egg noodles into the sauce, making sure they are fully submerged to cook properly.

Replace the lid and continue cooking for the remaining 30 minutes, or until the noodles are tender and cooked through.

Once cooked, stir gently and serve hot directly from the crockpot.
