Slow Cooker Ranch Cube Steak & Buttered Mushrooms

• Meat

  • 4 Beef cube steaks, large

• Produce

  • 10 oz Crimini, whole
  • 2 tsp Garlic powder

• Baking & Spices

  • 1 cup Flour
  • 1/2 tsp Pepper
  • 1/4 cup Ranch seasoning mix
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive or vegetable oil

• Dairy

  • 1/2 cup Butter
  • 2 tbsp Parmesan cheese, grated

• Liquids

  • 1/2 cup Water

Found on bakeatmidnite.com

Description

Ingredients

• 4-6 large beef cube steaks (about 2 lb total weight)
• 2 tbs olive or vegetable oil
• ½ cup water
• 10 oz whole crimini (baby bella) mushrooms (see NOTES)
• 1/4 cup ranch seasoning mix -OR- 1 envelope commercial ranch seasoning
• ½ cup butter, melted (see NOTES)
• 2 tbs grated Parmesan cheese
• Seasoned Flour:
• 1 cup flour
• 2 tsp garlic powder
• 1 tsp salt
• ½ tsp pepper

Directions

• Mix seasoned flour ingredients and place them on a plate. Dredge the steaks.
• Heat a large skillet over medium-high heat. Add the oil. Brown the cube steaks and place them in the bottom of a 5-7 quart slow cooker.
• Deglaze the pan with the ½ cup water. Pour this over the cube steaks in the slow cooker.
• Place the mushrooms on top of the steaks.
• Mix the ranch seasoning (link to homemade in ingredient list) with the melted butter and pour over the mushrooms. Sprinkle Parmesan cheese on top.
• Cover and cook on low 4-7 hours, high 3-5 hours. Check for doneness at the minimum time--all cookers cook differently and Ninja will cook in ⅔ of regular slow-cooker time.