Crockette Souper Steak
Indulge in the ultimate comfort food with Crockette Souper Steak, a slow-cooked masterpiece that combines tender beef chuck steak with a savory, flavor-packed sauce. Featuring a delightful blend of condensed cream of mushroom and celery soups, Worcestershire sauce, soy sauce, and aromatic onions and garlic, this recipe ensures melt-in-your-mouth steaks coated in a rich, velvety gravy. The unique addition of paprika and a touch of flour creates a perfectly thickened sauce that pairs beautifully with creamy mashed potatoes, fluffy rice, or crusty bread. With just 20 minutes of prep and six hours of slow cooking, this Crockette Souper Steak is an effortless, crowd-pleasing meal ideal for cozy dinners or special occasions. Perfect for lovers of slow cooker recipes, hearty beef dishes, and wholesome comfort food.
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Recipe Information
Ingredients
- 2 lbs Beef chuck steak
- 1 can (10.5 oz) Condensed cream of mushroom soup
- 1 can (10.5 oz) Condensed cream of celery soup
- 1 cup Beef broth
- 1 medium Onion, finely chopped
- 3 Garlic cloves, minced
- 2 tbsp Worcestershire sauce
- 1 tbsp Soy sauce
- 1 tsp Paprika
- 0.5 tsp Black pepper
- 0.5 tsp Salt
- 2 tbsp Vegetable oil
- 2 tbsp All-purpose flour
- 1 tbsp Fresh parsley, chopped (optional garnish)
Instructions
Pat the beef chuck steaks dry with paper towels and season both sides with salt, black pepper, and paprika.
Heat the vegetable oil in a large skillet over medium-high heat. Once shimmering, sear the steaks on both sides until golden brown, about 2-3 minutes per side. Remove the steaks and set aside.
In the same skillet, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently.
Deglaze the skillet by pouring in the beef broth, scraping up any browned bits from the bottom of the pan. Remove the skillet from heat.
In a medium bowl, whisk together the condensed cream of mushroom soup, cream of celery soup, Worcestershire sauce, soy sauce, and the skillet mixture until smooth.
In a slow cooker, sprinkle 1 tablespoon of all-purpose flour on the bottom. Place the seared steaks into the slow cooker in an even layer.
Pour the soup mixture over the steaks, ensuring they are fully covered in the liquid. Sprinkle the remaining tablespoon of flour evenly over the top.
Cover the slow cooker and cook on low heat for 6 hours, or until the steaks are fork-tender and the sauce has thickened.
Before serving, taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish with freshly chopped parsley (if desired) and serve warm, alongside mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.7 g | 311% | |
| Saturated Fat | 86.4 g | 432% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 6672 mg | 290% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 13.1 g | ||
| Protein | 187.6 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 297 mg | 23% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 3420 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
